Sweetgreen Lime Cilantro Jalapeno Vinaigrette Recipes

CILANTRO, LIME & JALAPEñO VINAIGRETTE

Steps:

• Lightly dry roast the ground cumin in a pan (optional)
• Finely chop the cilantro leaves and stems.
• Juice the lime or lemons into separate bowl. I recommend leaving one half of the citrus aside for last minute squeeze.
• Combine ingredients:Option 1: In a mixing bowl, add the neutral oil, ground cumin, salt and pepper. Use a whisk or spoon to aggressively combine. Then add the cilantro, jalapeño, and lime juice.Option 2: Combine the ingredients in a high-power blender. Puree or pulse ingredients together until the mixture comes together and the cilantro is still finely chopped.
• Set aside in small container with lid, and shake before serving.

GUACAMOLE GREENS SALAD WITH LIME CILANTRO JALAPEñO VINAIGRETTE

Steps:

• Prepare Vinaigrette: Combine all ingredients in a blender, or small food processor bowl. Puree or pulse ingredients together, until mixture just begins to come together, and cilantro is still finely chopped. Set aside in a small container. Shake before using.
• Assemble Salad: In a large bowl, place the cooked chicken, halved tomatoes, diced red onion, crushed tortilla chips, avocado, and mixed spring greens. Squeeze the wedge of lime over the salad, then toss the salad lightly with lime cilantro jalapeño vinaigrette. Serve immediately.

LIME-CILANTRO VINAIGRETTE

Steps:

• Blend the lime juice, vinegar, and cilantro together in a blender until smooth. Add the brown sugar, garlic, and salt; blend again until smooth. Spoon the mustard into the mixture. Turn the blender on and slowly pour the olive oil into the dressing mixture in a thin stream; blend until thoroughly combined.

COPYCAT GUACAMOLE GREENS

Steps:

• For the cilantro-jalapeno vinaigrette: Whisk together the cilantro, lime juice, vinegar, cumin, sugar, jalapeno, 1/2 teaspoon salt and a few grinds pepper in a small bowl. Slowly drizzle in the oil, whisking, until the vinaigrette comes together and is well blended. (The vinaigrette makes enough for about 5 salads; refrigerate in an airtight container for up to 5 days.)
• For the salad: Soak the onion in a bowl of cold water for 10 minutes, then drain.
• Add the drained onion to a large bowl with the mixed greens, chicken, tomatoes and 2 tablespoons of the vinaigrette. Toss together and season with salt and pepper. Cut the avocado into small pieces. Top the salad with the avocado and a squeeze of lime and sprinkle with the tortilla chips.

CILANTRO LIME VINAIGRETTE

Steps:

• Place the first ingredients in blender. While processing, gradually add oil in a steady stream.