Cumin-Lime Vinaigrette w/ Rainbow Salad

It’s a glorious thing when healthy, tasty and beautiful all align together in one meal. This colorful salad, is easy to put together and packs huge flavor in every bite.

Cumin vinaigrette that I dressed the salad with, is my new favorite! Cumin’s warm and herby flavor blends perfectly with tangy lime, and zesty stone ground mustard.

This vinaigrette is also great to use as a marinade for root veggies or your proteins like tofu, tempeh, seitan.

Read on for the recipe, it’s delicious!

Ingredients:
For the cumin-lime vinaigrette:
(about a cup) serves 6-8
1/4 cup freshly squeezed lime juice
1/4 cup grapeseed oil
1 small garlic clove, minced to a paste (optional)
1 tbsp apple cider vinegar
1 tsp stone ground mustard
1/2 tsp coarse salt
1/4 tsp cracked black pepper
1 tsp cumin powder
For the salad:
serves 1-2
1/2 cup roasted corn (I use frozen roasted corn from Trader Joe’s)
1 1/2 cups red cabbage, sliced thin
1 cup mixed greens (I used kale, micro cilantro, and baby spinach)

Prep notes: 
If you don’t have fresh lime, substitute with a good quality organic lime juice.
If not grapeseed oil, use any other neutral oil; like canola.
If you’re not a fan of garlic, you can omit using it in the dressing.
For the salad, feel free to use any combination or greens and fresh veggies you have on hand. This dressing makes everything taste incredible!

Method:
Vinaigrette:
In a large mixing bowl, add pureed garlic, salt, pepper, mustard, lime juice, apple cider vinegar, and cumin powder. Basically everything but the oil. Use a whisk to whip the ingredients.

Drizzle in the oil slowly while continuing to whisk until all the oil has been incorporated into the mix. Continue whisking well for another 30 seconds until it’s a smooth and cohesive emulsion.

Store in an airtight container, and it stays for 5 days refrigerated.

When re-using cold vinaigrette from the fridge, just measure out how much you need to use, bring that back to room temperature and use again.

Making the salad: 
Mix all the salad veggies together in a mixing bowl. Add 3-4 tbsps of the vinaigrette just before serving, toss well and serve.