Salad bowl with cilantro-lime dressing
Gone are the days of a boring oil and vinegar dressing on your salad bowl! This vegan cilantro-lime dressing finally adds variety to your salad.
Cilantro-lime dressing with no added sugar
This salad dressing is especially good on a salad bowl with mango and tempeh. The exotic combination of spicy cilantro and fruity lime also pairs refreshingly well with any other salad creation.
Instructions
Cilantro-Lime Dressing
1. Cover the cashews with plenty of warm water and let them soak for 20 minutes.
2. Roughly chop the cilantro. Peel the garlic cloves, grate the zest of one lime, and place everything in a blender. Add 1 tablespoon of erythritol and the juice of four lime halves.
3. Finally, add 3 tablespoons of avocado, along with the salt, oil, and plant-based milk, and blend the dressing well.
4. Depending on the power of your blender, you may need to add a little more liquid of your choice (plant-based milk, oil, or water).
5. Pour the dressing into a screw-top jar. This way, it will keep well in the refrigerator for up to 4 days.
Salad Bowl
1. Fry the tempeh in a little oil.
2. Chop half an avocado and a mango and place it in a bowl filled with lettuce.
3. Sprinkle sesame and coconut flakes and the coriander-lime dressing on top.
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