Lime-Cumin Vinaigrette

This lime cumin vinaigrette is a good match for kale salads, roasted vegetables, and fish.

Lime-Cumin Vinaigrette
Yield: Makes 3/4 cup / 6 servings of 2 tablespoons each

2 tablespoons plus 2 teaspoons fresh lime juice
1 tablespoon plus 1 teaspoon Champagne (or coconut) vinegar
1 small garlic clove, puréed
Salt to taste
1 teaspoon cumin seeds, lightly toasted and ground in a spice mill
1/2 to 1 teaspoon Dijon mustard, to taste
Freshly ground pepper to taste
1/4 cup Tahitian lime olive oil 
1/4 cup extra virgin olive oil

Combine everything except the oils in a small bowl. Whisk in the oils…and whisk again before serving.


Note: subtract dietary fiber from total carbohydrates to get net carbs, if that is your practice.lime-cumin vinaigrette nutrition