yogurt

Cilantro-Lime Yogurt Dressing

0FB41262-4E1C-438B-B058-AA9559A890C1.JPG

Summer means it’s time to start switching out soups for salads and bring the freshness back to my desk lunches. For me, the perfect lunch salad has the following components:

  • Minimum 1 roasted vegetable

  • Minimum 1 raw vegetable

  • A green vegetable base

  • A nutty grain

  • A protein

  • A zingy dressing

This dressing is my go-to lunch dressing - extra zingy and a limited amount of oil. If you are cilantro adverse you could swap in parsley or basil, and switch the lime for lemon.

1D1E024F-FCB0-469F-BAC2-B8C3B99B5FFA.JPG
62216252-2D72-438D-A668-F7B7597DA76B.JPG

Cilantro-Line Yogurt Dressing

5 mins

Ingredients:


1/3 cup fresh cilantro, including stems

1/3 cup 0% plain Greek yogurt (or 2%)

2 garlic cloves, peeled

1/2 tbsp extra virgin olive oil

2 limes juiced (roughly 1/4 cup lime juice)

1/8 tsp red pepper flakes

1/2 tsp kosher salt


Method:

  1. Put all ingredients into a food processor* and whiz until emulsified and smooth.

  2. Chill until ready to serve!

*If you do not have a food processor, you could use a blender. Depending on the size of your blender you may need to double the recipe for the blades to pick up the ingredients.

For the salad above, here is what I prepared:

  • Roasted brussels sprouts (20 mins at 400F, tossed with some olive oil, salt and pepper and red pepper flakes)

  • Halfed cherry tomatoes

  • Spinach

  • Wheat berries (from Flourist - 4 cups water, 1 cup wheat berries, boiled for 45 mins)

  • 6 minute egg (bring water to a boil, turn down to a simmer, place in eggs and cook for 6 mins. Place into a ice water bath).

  • Cilantro-Lime Yogurt Dressing