Lime Cumin Vinaigrette

By Martha Rose Shulman

Lime Cumin Vinaigrette
Andrew Scrivani for The New York Times
Total Time
5 minutes
Rating
4(74)
Comments
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This dressing is a good match for bean salads and for roasted vegetables, and it goes well with grains and fish.

Featured in: Salad Dressings: Hold the Guilt

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Ingredients

Yield:Makes ¾ cup
  • 2tablespoons plus 2 teaspoons fresh lime juice
  • 1tablespoon plus 1 teaspoon sherry vinegar or Champagne vinegar
  • 1small garlic clove, puréed
  • Salt to taste
  • 1teaspoon cumin seeds, lightly toasted and ground in a spice mill
  • ½ to 1teaspoon Dijon mustard, to taste
  • Freshly ground pepper to taste
  • ¼cup canola oil or grapeseed oil
  • ¼cup extra virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

165 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 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

  1. 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.

Ratings

4 out of 5
74 user ratings
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Comments

Jane

Nice taste. Used ground cumin because I didn't have seeds.

Tish

Delicious, but I would use a little less oil next time.

Anika

Amazing! So worth it toasting & grinding the cumin seeds.

Cathy

Super in bean and corn salad

Katt

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.

Lorraine

You can toast the ground cumin also!

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