lime-cilantro vinaigrette I saw on one of my favorite blogs, Little House of Veggies! Ever since I saw it, I haven't been able to get that vibrant green dressing off my mind; I knew it would be simultaneously tangy and creamy, delicious!
I also made the bacon using a block of tempeh and a recipe I saw in Colleen Patrick-Goudreau's cookbook, The Vegan Table. It's so simple, you simply slice the steamed block of tempeh into strips, marinate it in soy sauce, maple syrup, liquid smoke, and water, then cook it in a pan like bacon.
Creamy Avocado-Lime Salad Dressing:
juice from 1 lime
handful fresh cilantro
few drops of ume vinegar
5-10 fresh ground coriander seeds
1 garlic clove
Blend all ingredients, then use water and/or additional lime juice to thin out to desired consistency. I had not thought to add coriander seeds, but I think it's brilliant on Morgan's part, since they add a nice, subtle lemony fragrance, and anyway, coriander seeds produce coriander plants, which is another word for cilantro!
The sweet, smoky bacon contrasts nicely with the creamy, tangy dressing.