Each time I go to the bank and take out a loan so I can afford to buy limes for the grocery store, I declare my intention to plant a lime tree in my backyard. Well, it hasn’t happened yet. But it will. I swannee, it will. I love to use limes in the kitchen. They’re mighty proud of themselves right now and the price tag reflects it.
If I need acidity for recipe, I usually resort to lemon juice or vinegar. We have a lemon tree that produces year round so I’m never without lemons. Sometimes, the flavor of lime is so essential to the taste of the recipe that a lemon just won’t do. Certainly, you can substitute lemon juice for lime juice in this recipe and have a perfectly wonderful Creamy Lemon Dressing that’s versatile and flavorful. But, it’s not lime and I currently have a taste for lime that I can’t seem to satisfy.
So, I fork over the money to buy limes.
This dressing is cool and creamy with just the right tart/sweet balance. It goes well with seafood and chicken. Use it as a marinade for shrimp. Drizzle it over salads with reckless abandon.
My friend, Shari Keen, had a lime tree in her yard that produced mega amounts of lime. She was so sweet to share her harvest with me.
Well, the lime tree died.
Is there anyone out there with a lime tree that is willing to be my friend? I’ll make you all the Creamy Honey Lime Salad Dressing you’ll ever need.
Y’all come see us!
yield: about 1 1/2 cups
Cool and creamy with just the right balance of tart and sweet. Drizzle on salads and use with chicken and seafood.
1/2 cup vegetable oil
1/4 cup lime juice – about 4 medium Persian limes
2 tablespoons honey
2 teaspoons lime zest
1 teaspoon yellow mustard
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
Add all ingredients to a medium bowl until smooth. Store in refrigerator at least 4 hours before using; overnight is better.
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- Creamy Honey Lime Salad Dressing
- yield: about 1 1/2 cups
- Cool and creamy with just the right balance of tart and sweet. Drizzle on salads and use with chicken and seafood.
- 1/2 cup mayonnaise
- 1/2 cup vegetable oil
- 1/4 cup lime juice - about 4 medium Persian limes
- 2 tablespoons honey
- 2 teaspoons lime zest
- 1 teaspoon yellow mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- Add all ingredients to a medium bowl until smooth. Store in refrigerator at least 4 hours before using; overnight is better.