It’s sunny outside and there’s even a light breeze. Though it's supposed to get very warm today (temperatures will rise to near 100 degrees), I'm enjoying the cool morning.
There are so many things I want to tell you about this wonderful city but I feel like it’s too early.
I’ll have a post dedicated to this vibrant city next week. Be patient.
Growing up, I couldn’t stand cilantro. I thought it tasted like soap. A little bitter and a bit burny on the tongue. You know, just like soap.
Even a smidgen in a soup, salad or sandwich was enough to make me reject the whole meal.
But eventually it grew on me. I first discovered that cooking makes it far less objectionable. Then I started enjoying it raw.
Cilantro and I have struck a perfect harmony in the last couple years. I enjoy the crispiness, mintiness, and that grassy green component it has - it adds something delectable and incredibly nibbly good.
Now a burrito or a Thai chicken soup without cilantro is like a day without sunshine.
I used to despise them but lately I've been really digging the concept of food served in a bowl. Er...you might have guessed I didn’t learn to be difficult yesterday.
I guess you can call me a cilantro fan and a food-in-bowls fan (and a dork too for that matter!)
Grilled Soy-Lime Chicken and just chopped it up.
Piled it up in a bowl with green stuff, orange stuff, red stuff. A lot of good stuff.
I also made a creamy cilantro lime dressing that I whipped up on the spot and douse it in the stuff.
It was so good.
A fantastic salad if you ask me. Light, refreshing, super filling and packed with cilantro goodness. Total winner.
Note. If you don't like cilantro, simply replace it with the same amount of chopped flat leaf parsley.
2 Grilled Soy-Lime Chicken Breasts, cut into 3-inch strips
6 cups / 3.5 oz / 100 gr spring greens
1 cup / 5.3 oz / 150 gr cherry tomatoes, halved
½ cup grated carrots
2 handfuls torn fresh cilantro
1 avocado, sliced
Cilantro Lime Dressing
½ cup loosely packed cilantro, stems removed
1 clove garlic
Juice of 1 lime
Pinch of salt
4 tablespoons olive oil
1 tablespoon apple cider vinegar
To make the dressing, combine cilantro, garlic, lime juice, and salt in the bowl of a food processor.
With the motor running, add olive oil in and vinegar, until emulsified; set aside.
To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the tomatoes, basil, grated carrots, and cilantro.
Drizzle the bowl with cilantro lime dressing.
One serving yields 262 calories, 21 grams of fat, 9 grams of carbs, and 15 grams of protein.