Try this with grilled skirt steak or omit the meat or chicken and serve with extra black beans for a vegan salad.
½ cup olive oil
¼ cup freshly squeezed lime juice
2 teaspoons adobo sauce, strained from a can of chipotle peppers in adobo sauce
1 medium clove of garlic, grated
1 teaspoon agave
1 teaspoon kosher salt
½ cup chopped fresh cilantro
Place the oil, lime juice, adobo sauce, garlic, agave, salt, and cilantro in a covered jar and shake well.
Let sit for at least 30 minutes to let the flavors meld.
Can be made in advance; shake well just before using. Lasts 3-4 days in the refrigerator
Keywords: salad dressing, vinaigrette, lime vinaigrette, adobo sauce, lime, cilantro