Recipes — Persian Lime Olive Oil RSS



Pineapple Cucumber Salad

Ingredients: 1 Pineapple, roughly 2 1/2 Cups, diced 1 Cucumber, chopped 1/4 Cup Persian Lime Olive Oil 1/4 Cup Jalapeno White Balsamic 1 jalapeno, seeds removed, minced (optional for additional heat) 1/4 Cup red onion, finely chopped 1/4 Cup fresh cilantro, finely chopped Salt and Pepper to taste Directions: Combine pineapple, cucumber, jalapeno (optional), cilantro, and red onion in a large bowl. Whisk Persian Lime Olive Oil and Jalapeno Balsamic well, then pour over salad and mix well. Season generously with salt and pepper. Refrigerate for 15-20 minutes, or until flavors have time to blend together. Serve and enjoy!

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Asian Chicken Cranberry Salad

Ingredients: 2 small bags coleslaw mix (about 12 cups) 4 cups rotisserie chicken, finely chopped 1 1/2 cups toasted sliced almonds 1 1/2 cups dried cranberries 3/4 cup red onion, finely diced 1 cup sesame sticks 1 1/2 cups chopped cilantro 1/4 cup black sesame seeds 3/4 cup Persian Lime Olive Oil 3/4 cup Honey Ginger White Balsamic 2 TBSP soy sauce (low sodium if desired) 1-2 garlic cloves 2 TBSP Toasted Sesame Oil Layer cabbage, chicken, almonds, cranberries, red onion, sesame seeds, sesamesticks and fresh cilantro in a bowl. Combine olive oil, vinegar, soy sauce, garlic, and sesame oil in a blender. Pour dressing over salad, toss and serve.

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