Yield:Serves 6 to 8
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Juice of 2 limes, roughly ¼ cup
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2 cloves garlic, minced
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2 tablespoons cilantro, finely chopped
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⅓ cup extra-virgin olive oil
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Kosher salt
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freshly ground black pepper
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2 bunches arugula, washed and dried well
Nutritional analysis per serving (6 to 8 servings)
4 grams carbs; 101 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 1 gram fiber; 194 milligrams sodium; 2 grams protein; 1 gram sugar
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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In a small bowl, whisk together the lime juice, garlic and cilantro. Add the oil in a steady stream and whisk until the dressing is emulsified. Adjust the salt and pepper to taste.
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Place the arugula in a salad bowl and toss with enough dressing to coat the leaves lightly.
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Great vinaigrette! I tossed in some watermelon chunks + some Parmesan shavings + some basil chiffonade for a tasty summer supper paired with a crusty loaf of artisan bread and a sparkling rose. The lime/cilantro dressing is both versatile and unique – will toss in a peach + some toasted walnuts next time per Michele’s suggestion. Don’t be afraid to season the vinaigrette – I also whisked in some red pepper flakes for an extra kick – nice spike of heat to balance the fruity roundness.
I like to add finely diced chile, about I teaspoon or to taste, toasted pine nuts, or walnuts and maybe throw in a persimmon, peach or nectarine, depending what’s in season. One of my favourite salads!
A guest was allergic to garlic (!) so I subbed ginger. Excellent.
Will this salad work with baked salmon?
This is a lovely salad! I cut back in the oil and salt and added a little water. Didn’t have cilantro so didn’t use it.
Excellent. Only addition was a little honey to balance the sweetness and some avocado chunks. I served with the NYT Coconut FIsh and Tomato Bake. A superb dinner.
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