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Inspiration for this weeks recipe comes from a coworker of mine who made a similar recipe a few weeks ago. She told me she liked the recipe, however it came out too oily.  So I tried to make mine heavy on flavor and light on oil. I think it worked out pretty well.

As you can see from the photos below our cilantro is growing like crazy and we need to start to get creative with how we use our fresh herbs so they don’t go to waste. This week I made a delicous and creamy lime  cilantro dressing that we drizzled over a taco salad.  This dressing would also pair well with a fresh piece of grilled fish. We had enough for approx 6-8 servings.

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Anyone have any good ideas for recipes that uses fresh dill??? As you can see its overpowering the planter, haha.

photo 3The tomato plant on the right is going strong, lots of buds peaking through! We aquired another tomato plant from a co worker of mine that you see on the left. The more the merrier!

Back to the food!

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Ingredients:

1 cup 2% Greek yogurt, I used Fage

1/2 jalapeno, seeds removed

2 cups fresh cilantro

1/4 cup EVOO

2-3 tbsp apple cider vinegar

4 cloves garlic

juice of 2 limes

salt to taste

squeeze of honey

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1) Remove cilantro from steams. Remove seeds from 1/2 jalapeno.

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2) Juice 2 limes and place liquid aside.

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3) Place cilantro, garlic, yogurt, jalapeno, lime juice and salt into food processor. Blend to combine. Slowly add olive oil and apple cider vinegar when Cuisanart is on. Blend till creamy.

20140611-205700-75420147.jpgAdd a squeeze of honey at the end and pulse together.

20140611-205700-75420565.jpgPour into a sealable container and refridgerate till desired coolness.

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Drizzle over your favorite salad or fresh grilled fish. We had a great salad of romaine, black beans, corn, avocado, grape tomatoes and chicken and used this dressing to kick it up a notch. It was wonderful!

20140611-205703-75423267.jpgServes approx 8.

Approx. 80 calories per serving  and way better than your store bought generic dressings!