Another one worth keeping from the Lemonade cookbook. This one is paired with an avocado & cherry tomato salad, but we found that the dressing was the take-away here.
Yield: 1 cup
- 2 to 3 Limes (juice of - about 1/4 cup)
- 1 tbsp Honey or agave nectar
- 1 tsp Dijon mustard
- 1 clove Garlic (minced)
- 1 tsp Coarse salt
- 1 tsp Freshly ground black pepper
- 2/3 cup Canola Oil
- 3 tbsp Chopped fresh cilantro leaves
- In a blender (or using an immersion blender), combine the lime juice, honey, mustard, garlic, salt and pepper. Blend on medium speed for a few seconds and reduce speed to low. With the motor running, slowly add the oil until emulsified. Pour into a container or jar and mix in the cilantro.
Jennifer Smith Greene is originally from and lives currently in Burbank, California with her husband Gavin Greene.
Jenny completed her undergraduate degree from Woodbury University in Graphic Design. She has worked as a graphics & web designer, both as an in-house and freelance designer. She also has completed a Master of Divinity (MDiv) degree from Princeton Theological Seminary. She has worked as a hospital chaplain and in support roles in various churches.
In her spare time, Jenny enjoys watercolor painting. She has taken classes and workshops under Joseph Stoddard, Tom Fong, Danny Gregory and Jane Friend.
Additionally, Jenny is active in the community and volunteers her time on the Board of Family Promise of East San Fernando Valley, a social service nonprofit dedicated to helping homeless children and their families by providing shelter and support services to help the families find jobs and housing.
Jenny enjoys reading (and highly recommends the site Goodreads), watching movies, playing softball and tennis and taking walks with her husband.
Otherwise, Jenny is always curious to find out about those people who come to her site and would love to hear from you!