Lime Cumin Vinaigrette
Published February 9, 2011
Andrew Scrivani for The New York Times
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons plus 2 teaspoons fresh lime juice
1 tablespoon plus 1 teaspoon sherry vinegar or Champagne vinegar
1 small garlic clove, puréed
Salt to taste
1 teaspoon cumin seeds, lightly toasted and ground in a spice mill
½ to 1 teaspoon Dijon mustard, to taste
Freshly ground pepper to taste
¼ cup canola oil or grapeseed oil
¼ cup extra virgin olive oil
Nutritional analysis per serving
1 gram carbs; 165 calories; 12 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 18 grams fat; 69 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the lime juice, vinegar, garlic, salt, cumin and Dijon mustard in a small bowl or measuring cup. Whisk in the oils. Whisk or shake in a jar before serving.
Private Notes
Comments
Nice taste. Used ground cumin because I didn't have seeds.
Delicious, but I would use a little less oil next time.
Amazing! So worth it toasting & grinding the cumin seeds.
Super in bean and corn salad
Used this on a tuna salad I assembled with chopped red onion, celery, red bell pepper, jicama, parsley, red quinoa. I like lots of crunchies Pretty good, squeezed extra lime juice over for more piquancy.
You can toast the ground cumin also!