Oh, man! I’ve been having way too much fun playing around with variations on my homemade mayo.
High on the success of my creamy Italian dressing experiment, I wanted to concoct something “like ranch, only better” because between you and me, I’m not a dill fan.
But you know what I do like?
Come on! You do… it’s cumin. So I give you: Southwestern Cumin-Lime Dressing.
Southwestern Cumin-Lime Dressing from Well Fed
Serves 2-4 | Prep 5 min | Whole30 compliant
1/4 cup Olive Oil Mayo
1/2 clove garlic, minced (about 1/2 teaspoon)
1/4 teaspoon ground cumin
a few pickled jalapeño rings, finely minced (optional)
1 tablespoon lime juice
salt and black pepper, to taste
1. Place mayo in a small bowl. Add garlic, cumin, and jalapeño, if using; blend well with a fork.
2. Mix in the lime juice, then taste and season with salt and pepper. If your dressing is too thick, add either a little more lime juice or water – a 1/4 teaspoon at a time – until it’s the right consistency. Keep in mind that it will get slightly more liquidy as you toss it with ingredients.
3. Let the flavors meld for about 10 minutes before devouring.
Make a meal: Cook ground beef with a little cumin and chili powder, then drizzle with cumin-lime dressing.
Dip it! Use the dressing as a dip for red pepper strips, cucumber slices, tomato wedges, and matchsticks of jicama.
Amp up your guac: Blend with an avocado to make extra-creamy guacamole.
Replace plain mayo: Use in tuna or egg salad instead of plain mayo.
Place on a spoon; eat. (I’m only halfway kidding.)
Garnish: Drizzle over a freshly-grilled burger or steak.
Make a chopped salad: Toss with cold steamed shrimp, cubed avocado, and tomato.
Salad: And yes, this is really great on a regular ol’ lettuce salad, too.
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