Mar 4, 2015

A Salad Dressing for Mexican Night

If you would like a light dressing to compliment a Mexican meal, look no further.  This one is simple yet flavorful.

Often I encourage people, who want to take baby steps towards healthier living, to make their own salad dressing.  Store bought salad dressings are made with unhealthy oils and usually chocked full of corn syrup.  When you make your own salad dressing you know what's in there, the quality is much higher and saves you money.

The 4-Ingredient Salad Dressing

1.  lime juice
2.  honey
3.  olive oil
4.  sea salt

Lime juice = When I made it this week, I juiced 2 limes.  Some limes can be really dry but these gave me about 1/4 cup lime juice.  You could also use bottled lime juice.  I think fresh is more flavorful (when I can remember to grab them while I'm at the store!) but also fresh limes have enzymes that help you digest your food.  The bottled lime juice has been pasteurized for longer shelf life.

honey = I used about 2 tablespoons of honey.  You can add more, or less.  Just don't omit.  Whisk the honey  into the lime juice.

olive oil = about 1/3 cup.  If you can think of the lime juice and honey as one, you want about equal that amount of olive oil.  [I buy a gallon of Chaffin Family Olive Oil once a year.]

sea salt = about 1/2 to 1 teaspoon of sea salt.  Please add the salt.  It's a game changer for this dressing.  Also, making the switch to sea salt is another simple, painless baby step toward healthier living.  The sea provides many trace minerals our modern diets are lacking.

The Salad

Start with green lettuce.  I went to the grocery store specifically to buy jicama but they were out [I've written about jicama here.]  So I decided to add green onions and thin slices of apple, since those are the flavors that jicama imitates.

Easy peasy.  

Hope you try it.

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