It’s snowing pretty hard here right now, but these little bursts of warm weather we’ve been having over the past few weeks have got me thinking about spring. For some reason, tacos (and margaritas) always make me think of the warmer months so on one of those 70 degree days in February, I made tacos for dinner. A salad accompanied this and I wanted to do some sort of lime dressing. A quick Google search led me to a cilantro-lime vinaigrette on Epicurious. I had all of the ingredients so I quickly whisked a batch together.
I seriously wasn’t prepared for how delicious this dressing would be. It’s INSANELY flavorful. Just the right amount of tart with a little hint of sweetness. I definitely had seconds of salad that night (possibly thirds) and I began thinking about all of the other salads I could make with this dressing.
A few nights later, I was tossing spinach and some leftover quinoa into a bowl. I added some goat cheese, pepitas and avocado and wondered how the lime vinaigrette would taste on it. Um, ridiculously delicious. This is one of my new favorite salads. Here’s how it came together, though keep in mind that these are just estimations. With salad, I think you should add more or less of whatever you like.
Spinach and Quinoa Salad with Cilantro-Lime Vinaigrette
5 cups of organic spinach
1 cup of cooked quinoa
1/2 of an avocado, cubed
A sprinkling of pepitas
A sprinkling of crumbled goat cheese
For the dressing: (from Epicurious.com)
2 tablespoons lime juice
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon ground coriander
1 tablespoon chopped cilantro (I’ve made this with and without the cilantro. While it’s better with, it’s still good without.)
Combine all ingredients in a bowl and toss with the dressing.