Lime Vinaigrette Salad Dressing. The first and probably only difference you notice in the two pictures above is a plain salad and a finished salad with freshly ground pepper and this is a really big deal. Most salad are enhanced by fresh pepper and this is no different.
Lime vinaigrette salad dressing is quite piquant with so much lime juice but/and…is ridiculously easy to make. What you put with it is your choice and I have picked what is in the pictures. Your choices may be different but this is a pretty good start.
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- ⅓ C Olive Oil
- 1 Zested Lime (Save To Juice)
- ¼ C Lime Juice
- 2 T Heavy Cream
- 1 T Allulose
- 1 t Garlic Paste
- ¼ t Salt
- ¼ t Pepper
- More Freshly Ground Pepper
- Cilantro As Garnish
- Put lime juice, garlic, salt, pepper and Allulose in small bowl and mix until salt & Allulose are dissolved.
- Mix in heavy cream.
- Add olive oil and mix until well combined. You should now have a creamy suspension dressing.
- Prepare salad guts on a plate and dress.
- Grind on lots of fresh pepper and garnish with a sprinkle of cilantro.
- 8 Servings
- 111 Calories, 0.0g Protein, 12.3g Fat, 0.9g Carbs, 0.0g Fiber, 0.9g Net Carbs
- The salad shown is spring greens, slivered red pepper, slivered shallots, and dressing. It is also quite good with slivered red onion or anything else you may wish to add. I haven’t done it yet but some grated daikon radish would add a bit of crunch as well.
- If you happen to like veggies dipped in a sauce this will fit that bill really well. It has just enough viscosity to adhere beautifully to most any vegetable and is particularly nice with jicama sticks because of the limey flavors and with jicama you can also add a sprinkle of chili powder. Tasty.
This looks and sounds delicious!
Hi Mari,
It’s as delicious as it sounds.
This sounds refreshing and tangy. I make my own vinaigrettes all the time with EVOO and lemon juice or white wine vinegar, but I will try this next time I’m stuck with some boring chicken meat for my salad and use some jalapeno in it too.
Bobbi Jo,
Yes, if nothing else it’s tangy and…so easy to make.