|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Cumin's warm herbal notes blend beautifully with the tang of fresh limes. Salads or simply prepared vegetables dressed in this cumin-lime vinaigrette would be a great complement to Mexican, South American, or Indian cuisine. And if perhaps you've wondered how to pair a salad with these cuisines, this dressing is an easy solution; it helps bridge the gap from whatever your main dish is.
This recipe also makes an excellent marinade for meat, poultry, or fish. If you are going to be grilling meat, this marinade will add the right touch of flavor but also retain moisture in the meat.
The recipe is simple enough that you can get all of the ingredients easily from your grocery store. The only equipment you need is a whisk or salad shaker.
- 1/4 cup lime juice (freshly squeezed)
- 1/4 cup extra-virgin olive oil
- 1 teaspoon ground cumin
- 1/4 to 1/2 teaspoon salt (to taste)
Gather the ingredients.
In a small bowl, whisk together the lime juice, olive oil, cumin, and 1/4 teaspoon salt.
Adjust the salt to taste.
Use on a salad or vegetables, or as a marinade. Enjoy.
Using as a Salad Dressing or on Steamed Vegetables
To use the cumin-lime dressing on a salad, toss it with the salad greens immediately before serving. To use it on steamed vegetables, drizzle it over the top.
Using as a Marinade
When using the cumin-lime dressing as a marinade, follow the guidelines for marinating fish and seafood, for cuts of beef, and for cuts of pork. You may want to use a higher smoke point oil such as peanut, canola, safflower, or soy, rather than olive oil if you will be grilling the meat or fish. You may also toss dressing with vegetables before roasting or grilling them.
How to Store the Vinaigrette Dressing
The dressing may be made up to 2 days ahead of use and stored in the refrigerator. Bring the vinaigrette to room temperature and whisk again before serving.
Using Fresh Ground Cumin for Extra Flavor
Ground cumin bought in the spice aisle will work in this recipe, but using whole seeds makes a difference. Ground cumin's flavor is more subdued and a lot less complex. Starting with whole cumin seeds and then toasting and grinding them fresh will bring a whole new dimension to the dressing. You can find whole cumin seed in the spice aisle, health food stores, online, or in specialty markets.
To toast the seeds, heat a skillet over medium heat and add a layer of seeds. No oil or water is necessary. Toast slowly, watching for when they turn brown. Don't let them blacken. Remove from the heat. Grind the seeds in a coffee grinder or with a mortar and pestle. You may want to use less, as the flavor will be more intense.
What's the Difference Between Vinaigrette and Dressing?
Vinaigrette is made up of oil—olive, vegetable, salad, etc.—vinegar and citrus juices. This is a light "dressing" with versatility for use on salads or as a marinade. While dressing is creamier and heavier and is mayonnaise-based or egg-yolks.