Here is a fresh take on the classic caesar dressing usually made with anchovies, our fantastic Ceasar Lime Salad Dressing recipe. Capers are the perfect anchovy substitute for the saltiness that anchovies provide. The Persian lime olive oil is the essential ingredient for that nice lime flavor. The fresh limes are necessary for that sour touch, but you will find that the Persian lime olive oil gives it a superior lime taste. Combine the Ceasar lime dressing with chopped romaine lettuce and kale (for a healthier salad), toasted garlic olive oil croutons, and top with fresh grated Parmesan, and we have ourselves a new kind of caesar salad!
Whisk together mayonnaise, olive oil, and mustard in a small bowl. Then grind the capers in a small food processor or chop and smash with the back of a spoon. Add ground capers, garlic, caper juice, lime juice, salt, and pepper. Whisk well. Finally, stir in grated parmesan cheese.
Combine the dressing with chopped romaine lettuce until it’s mixed evenly. Feel free to add chopped kale as a healthier option. Toast baguette slices on both sides in a pan with Garlic Olive Oil and crumble on top of salad. Then add shaved parmesan. Feel free to add your favorite protein. Either with, it’s now ready to eat!
What I love about summer is the abundance of fresh vegetables and fruits, and corn is at the top of my list as a favorite. The small golden kernels add a nice sweet juicy crunch to any summer meal. When the weather is too hot to cook, a salad is usually a good way to go. In our house, we make all kinds of corn salad variations. This fresh summer corn salad made with zucchini, tomato, and avocado is made even more flavorful with the persian lime extra virgin olive oil, giving it a citrus touch, and the serrano honey vinegar adds a subtle heat.
What you’ll need:
6 ears of corn, shucked
1 medium zucchini, diced
4 Roma tomatoes, diced
1 avocado, diced
1/2 small red onion, diced
1/2 cup cilantro, minced
2 tablespoons Persian Lime Extra Virgin Olive Oil
2 tablespoons Serrano Honey Vinegar
1/2 teaspoon sea salt
1/2 teaspoon black pepper
In a large bowl, mix together persian lime olive oil, serrano honey vinegar, salt, and pepper. Add corn, zucchini, tomatoes, avocado, onion, and cilantro to the vinaigrette. Combine all the ingredients until evely combined. Garnish with cilantro. Enjoy!
Make these tasty Blueberry-Coconut Lime Muffins! Persian Lime olive oil and flaked coconut add a nice tropical twist to standard blueberry muffins. If you are not a fan of coconut, you may exclude the flaked coconut in this recipe. You may also add fresh blueberries when they are in season but frozen blueberries work just as great .
These muffins are whole grain, made with white whole wheat flour, which is simply a softer wheat variety and our preferred type of whole wheat for sweet baked goods. Substituting one part with All-purpose flour will work just as great. We chose coconut palm sugar for its lower glycemic properties. The Persian lime olive oil makes these blueberry-coconut lime muffins wonderfully moist.
What you’ll need:
2 Cups White Whole Wheat Flour or 1 part All-purpose flour and 1 part White Whole Wheat Flour
2 large Eggs or 2 tablespoons Flax Meal with 6 tablespoons water, soaked
One Cup Plant-based Milk
1 Teaspoon Vanilla Extract
1 Cup Blueberries, frozen or fresh
Preheat oven to 400 degrees. Line a muffin pan with muffin cups. Combine flour, sugar, coconut flakes, baking powder, sea salt in a bowl and mix it well.
In another bowl, mix Persian Lime Olive Oil, eggs (or egg substitute), milk, and vanilla extract very well. Mixing them in a mixer or using a handheld electric mix is recommended.
In the bowl with dry ingredients, form a well in the center. Pour the wet ingredients into the center and use a spoon to gently mix the wet ingredients with the dry for about 20 seconds. Make sure you do not over mix even when you feel the urge to do so. Gently, fold the blueberries in the muffin batter. Spoon the batter in each muffin cup and bake in the oven for 20-25 minutes.