I think they call these the dog days of summer. When it’s super hot and it’s a little before fall actually starts and you’ve just had enough hot weather for one summer. We’ve been cooling off with a lot of salads with my usual oil and vinegar dressing, but I really needed to change it up. Well, this creamy cilantro dressing definitely does that.
I hate to say that I’m ready for fall, because I’m not. I could live with summer year round. I suppose that’s why I loved living in LA so much. But with the heat here in Texas I might just be willing to look forward to fall. Might.
We eat a ton of salads around our house. I’m at the grocery store twice a week picking up lettuce and tomatoes (since I can’t grow them here). And no, I don’t get any push back from Craig regarding the salads. In fact, he wants them more than I do. That man will eat the same food for a thousand days before he gets tired of it. In fact, if I make something other than salad for dinner he gets a little twitchy. I don’t know about you, but I need a little variety in my diet.
That’s why I made this creamy cilantro dressing. The oil and vinegar thing was getting just a little too boring for my taste.
Instead of sour cream or mayo, this creamy cilantro dressing gets its creaminess from plain Greek yogurt. So the dressing even has some good stuff in it for you…just like the salad.
To make this dressing is really simple. It doesn’t require a blender. You could give it a blitz in the blender if you don’t like the pieces of cilantro in it but for a salad, I think the cilantro leaves are perfectly fine.
But that’s the other great thing about this creamy cilantro dressing. It’s not just for salads. You can use this to drizzle over baked potatoes, dip your taquitos, drizzle or dip quesadillas in it or even drizzle it over tacos. It’s got a great little bit of brightness from lime, so it will stand up to these other foods.
Break out of that oil and vinegar or store bought dressing rut and make up a batch of this creamy cilantro dressing.
- ½ head cilantro, stems removed and roughly chopped
- 5.3 ounces plain Greek yogurt (that's the size of one of those individual cups of yogurt)
- 2 tablespoons freshly squeezed lime juice
- 1 clove garlic, finely minced
- ¼ cup olive oil
- 2 teaspoons vinegar
- ½ teaspoon kosher salt
- Add all ingredients to a bowl and whisk to thoroughly combine.
- Place in the refrigerator for at least 2 hours, to chill.
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