I adapted this recipe from one I found online here because of our particular restrictions both with allergies and with toddler tastes. Do check out the original if the idea of some ginger and jalapeño are appealing to you! We use this in a salad with a base of brown rice couscous or quinoa (amazon affiliate link), include various veggies and lettuce, and top with roasted curry chickpeas (recipe to follow). Here is a link to additional photos.
Food Processor (or Blender)
Knife, Cutting Board
1 clove garlic
1/4 cup lime juice
1/3 cup agave nectar
2 teaspoons seasoned rice vinegar
1/2 teaspoon salt, or to taste
1/4 cup packed cilantro leaves
1/2 cup extra-virgin olive oil
Put a peeled garlic clove and cilantro into your food processor run until chopped well, maybe 20 seconds. Add the lime juice, vinegar, salt, and agave nectar and turn on the food processor. Place the funnel over the food processor and slowly add the olive oil.
I leave it in the food processor if I’ve made it a little early so I can give it a final spin before putting out to be added to the salad but it does keep pretty well sealed for one day. You’ll want to bring it to room temperature potentially if the oil has made the dressing a little goopy in the fridge.
E likes to dip her veggies or quinoa/brown rice couscous in the dressing. She also loves to help add the ingredients to the food processor and press the buttons!