Vinaigrettes, at least the way we design them, have a double purpose. They’re a wonderful addition to kick up greens and put their taste over the top. But I also like them as marinades for fish and meats. There’s nothing like a dish that’s marinated until the meat is so tender that it practically slides off the bone and into your mouth. In Middle-Eastern cuisine, some dishes are marinated for days. Okay, so few us are that patient—and in truth it’s really not necessary. Even just a little cuddle time between a dish and these vinaigrettes/marinades is enough to make any meal succulent. I like the Cilantro Lime Vinaigrette as a marinade for fish and chicken recipes.

　　

Ingredients

makes 1/2 cup

　　3 1/2 tablespoons freshly squeezed lime juice

　　2 teaspoons brown rice vinegar

　　1/4 teaspoon sea salt

　　1/4 teaspoon ground cumin

　　Pinch of cayenne

　　3/4 teaspoon agave nectar or honey

　　1/4 cup extra-virgin olive oil

　　2 teaspoons finely chopped fresh cilantro

　　

Step 1

Combine all of the ingredients and whisk until thoroughly blended.

　　

Step 2

Goes with Mixed Greens with Edamame, Radish, and Avocado (page 91) and Cucumber, Jicama, and Mango Salad (page 83). In addition, this vinaigrette makes a great marinade for fish and chicken.

　　

storage

Step 3

Store in an airtight container in the refrigerator for 7 days.

　　

nutrition information

Step 4

(per serving)

　　

Step 5

Calories: 65

　　

Step 6

Total Fat: 7g (1g saturated, 5g monounsaturated)

　　

Step 7

Carbohydrates: 1g

　　

Step 8

Protein: 0g

　　

Step 9

Fiber: 0g

　　

Step 10

Sodium: 75mg

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.