This recipe comes from Deborah Madison’s Vegetarian Cooking for Everyone.  If you don’t already own this cookbook, check it out.  It’s a fabulous resource that makes vegetarian food accessible to everyone.

Use this dressing on top of cucumbers, delicate lettuces, rice and melon salads.

Makes about ½ cup

Ingredients:

• 1 tsp grated or minced lime zest
• 2 tablespoons fresh lime juice
• salt
• 5-6 tablespoons light olive oil
• 2 scallions, including an inch of greens, thinly sliced into rounds
• 2 tablespoons chopped fresh mint or 2 teaspoons dried, crumbled

Method:

1. Combine zest, juice and ¼ tsp salt, then whisk in the oil.
2. Stir in the scallions and mint.
3. Taste and correct the seasonings for balance if needed.