Summer is officially here in NC.
The temperatures are up, the humidity is here, and we’ve even already had our first tropical storm of the season!
And I don’t know about you, but for me, summer means FRESH foods, LIGHT suppers, and GRILLING!
Last night I grilled a Summer Salad of sorts for Parrish and I
by following this recipe I stumbled upon on Pinterest. It was super easy to throw together. Parrish was skeptical when I started grilling vegetables,
but when I described the flavors: grilled yukon golds, red onion, and broccolini, with fresh tomatoes, avocado, and a cilantro lime vinaigrette, he jumped on board!
Grilled potatoes by the way – SUPER delicious. Grilled red onions – SO GOOD!
That vinaigrette…
finger lickin’ good!
And not just for grilled salad! This vinaigrette would be great on a leafy green salad, kale salad, or even a pasta salad.
Enjoy!
Cilantro Lime Vinaigrette
gluten free – vegan
You’ll need:
1 1/2 cups packed cilantro
2 cloves garlic
1/4 cup fresh lime juice
1/4 cup orange juice
1/3 cup extra virgin olive oil
salt and pepper to taste
Put all ingredients in a blender. Blend for a good 30 seconds to a minute, until the garlic is emulsified with the liquid. Add a sprinkle of salt and pepper, blend, and then taste. Add more as needed.
Easy! I actually used my smoothie blender to make this dressing 
