Dishing Up the Dirt

Zucchini-Lime Vinaigrette

This vinaigrette is so darn delicious that I wouldn’t judge anyone for drinking it through a straw. And what better way to use up excess zucchini than to blend it up into a tasty dressing that you can drizzle on just about anything from leafy green salads to grain bowls and even used as a marinade or dip for meat and fish. This is my new go-to dressing for the remainder of the summer and I hope you all find it as tasty and versatile as we do. I first posted the recipe a few days ago with my melon and corn salad but I figured this dressing needs it’ own post so that it’s easier to search for down the line on the blog/google search.

zucchini-lime vinaigrette

Prep Time: 5 minutes    Cook Time: 0 minutes    Serves: 1 cup

  • 1 medium zucchini, cut into 1-inch pieces (no need to peel) about 1 1/2 cups worth
  • 2 scallions, finely chopped, white and pale green parts
  • 1/2 cup chopped cilantro
  • 1 jalapeño pepper, seeded and finely chopped (if you're sensitive to heat add half of the jalapeño pepper, making sure to remove all the seeds)
  • 3 Tablespoons freshly squeezed lime juice
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons honey
  • 1/2 teaspoon fine sea salt

Preparation

  1. Prepare the dressing by combining all the ingredients in an upright blender and blending until smooth and creamy. Taste for seasonings and adjust as needed.

Notes



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One thought on “Zucchini-Lime Vinaigrette

  1. Erica says:

    I am so curious to try this! Looks surprisingly creamy! Thanks for sharing 🙂

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