2 tablespoons orange juice
2 tablespoons lime juice
1 SMALL shallot. FINELY minced
1 tablespoon minced FRESH cilantro
1/8 teaspoon red pepper flakes
4 tablespoons avocado oil
3 tablespoons champagne vinegar
FRESH ground sea salt and tri-color pepper, to taste
- Shake together in dressing bottle.
- Chill before dressing salad.
- I sometimes substitute a frozen ALL fruit bar (Pineapple or Pomegranate) for the orange juice to change up the flavor.
- This is another recipe adapted from Cook’s Illustrated Cook’s Science cook book.
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