If you’ve ever heard of a little “healthy salads” chain called Sweetgreen, then this dressing will sound familiar. If you haven’t, just trust me that it’s absurdly delicious. I love this dressing a lot, so I made up my own version of it, which tastes pretty darn close to Sweetgreen’s dressing. Call me Slugworth of the salad dressing world.
Because I just recently posted a salad that’s composed with very similar ingredients, I’m just giving the how-to for the vinaigrette here. Really you can use this dressing on any salad you want, but it’s perfect for a southwestern or Mexican style blend of ingredients.
Jalapeno Cilantro Vinaigrette
makes about 1 cup (1/2 pint jar)
- 1 bunch cilantro, roughly chopped
- 1 jalapeno, seeded and chopped (leave the seeds for an extra spicy dressing)
- 1/2 cup olive oil
- 2-3 limes, juiced (about 4 tablespoons)
- pinch cayenne pepper
- 1/4 teaspoon cumin
- salt + black pepper
1. Combine the cilantro, jalapeno, lime juice, cayenne, cumin, and a little salt and lots of black pepper in a food processor. With the processor on, pour in the oil slowly through the feeder tube. Season to taste.
PS: You can grill your chicken (about 5 min per side or until 165 degrees internally) by just seasoning it with salt and pepper, but I also sprinkled on some cumin and chile powder to give it a little extra kick! It was perfect with this vinaigrette!