Creamy Cilantro Lime Salad Dressing

  1. Roast pepitas in oven until the seeds just start to pop.

  2. Set aside and let the seeds cool as you measure the other ingredients.

  3. Place the first ten ingredients in food processor. For the oils: take a half cup measuring cup and pour the tablespoon of the ExtravaGONZO Jalapeno Lime Oil, and then add the ExtravaGONZO Blood Orange Oil to fill that half cup.

  4. Blend the 10 ingredients approximately 30 seconds, then add the Greek yogurt and blend again until smooth.

  5. Add the cilantro leaves and blend until smooth. Add water to make the dressing to the desired consistency. Start with a quarter cup and increase to your liking.

Tom's Tout

This recipe comes from customer Laurie Barrera, who I have met several times in the Boise area. She runs a fabulous and fun blog that you might like to visit. You can check out her original post here:

Laurie's recipe was re-posted by another wonderful blogger, Velma Dunkin, in San Francisco, check out her blog here:  Fiercefabulousfunny

  • 1/3 cup raw pepitas (pumpkin seeds), roasted

  • 1-2 green onions, chopped

  • 1-2 garlic cloves, pressed

  • ¼ teaspoon sea salt

  • ¼ teaspoon ground black pepper

  • ¼ cup juice from fresh limes

  • 1 teaspoon lime zest

  • 1 tablespoon ExtravaGONZO Jalapeno Lime Oil

  • ExtravaGONZO Blood Orange Oil

  • 1/3 cup crumbled Cotija cheese

  • ½ cup Greek yogurt

  • 2/3 cup cilantro leaves

Cook ~ Drizzle ~ Splash ~ Pour!

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Cook ~ Drizzle ~ Splash ~ Pour!