Serve this light and zesty lime vinaigrette with a spicy green salad, such as arugula, topped with cooked black beans and diced avocado.
Ingredients
¼ cups
extra virgin olive oil
2 teaspoons
finely grated
lime zest
¼ cups
freshly squeezed
lime juice
1 tablespoons
brown rice vinegar
(or apple cider vinegar)
1 cloves
garlic
crushed
¼ teaspoons
sea salt
¼ teaspoons
ground cumin
1 pinches
ground cardamom
