Cilantro Lime Vinaigrette

Photo by Karen Lonergan

adapted from Rebecca Katz’s Cancer Fighting Kitchen

via Katy Lonergan

makes ½ cup

3½ tablespoons freshly squeezed lime juice

2 teaspoons brown rice vinegar

¼ teaspoon sea salt

¼ teaspoon ground cumin

Pinch of Cayenne

¾ teaspoon agave nectar or honey

¼ cup extra virgin olive oil

2 teaspoons finely chopped fresh cilantro

Whisk all ingredients together.

The vinaigrette can be stored in an airtight container in the refrigerator for 7 days.

It works particularly well with a salad of spinach, oranges, avocado and pistachios. Yum!