I made this dressing for a taco-type salad the other day and fell in love. Its tangy with a kick and just perfect for a little Mexican flair to a meal. Didn’t get a picture, as it is not very photogenic. Also, in my opinion, the more lime you add to this the better. The salad I added this dressing to was a mix of red leaf lettuce, spinach, tomatoes, scallions and avocado. I also added some kidney beans (would’ve been better with black beans, but kidney was all I had) for some protein. Obviously chicken or steak would be great as well.
Juice of 1 lime
¼ cup plain greek yogurt
2 Tablespoons oil (I used olive oil)
½ teaspoon honey
1 teaspoon cumin
Salt and pepper to taste
Cilantro
