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Print Mexican dressing

This dressing can be used to pep up veg the year round. Try it tossed with a combination of early summer salad vegetables (French beans, sugar snaps, tomatoes, cucumber and avocado); with a mixture of blanched late summer vegetables (squash, corn, tomatoes and runner beans); or with roasted or boiled winter root vegetables.

Ingredients

  • 50ml lemon or lime juice
  • 150ml olive oil
  • ½ red onion, finely chopped
  • 2 chillies, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp fresh coriander, chopped
  • ½ tsp ground cumin

Method

  1. Put all the ingredients in a food processor and blend until smooth. Can be kept in the fridge in a jar with a screw top lid for several weeks.
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