Quick Lime & Coriander (Cilantro) Salsa

Name: Quick Lime & Coriander (Cilantro) Salsa
Prep time: 5 min
Total time: 5 min
Yield: 1-2 serving(s)
Ingredients: 1 tablespoon chopped fresh coriander (cilantro); 2 teaspoons lime juice (I use bottled stuff); 2 tablespoons low fat Greek yogurt; 1 pinch ground cumin

Submitted by Wendy-Bob

"This is what I throw together if we're having fish and I want a quick salsa/sauce to go with it. It's quick, easy, healthy and you can change the ratios to suit your tastes or that of the fish! Please note that amounts are somewhat estimated as I do change this depending on what fish we're having. This is what I'd make for salmon, but it's just my preference. I would probably actually use 1 tbsp of lime juice but I like quite a strong lime flavour and I don't think most people would fancy it so much my way!"

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Ready In:: 5mins
Ingredients:: 4
Serves:: 1-2

ingredients

1 tablespoon chopped fresh coriander (cilantro)
2 teaspoons lime juice (I use bottled stuff)
2 tablespoons low fat Greek yogurt
1 pinch ground cumin

directions

Fling all the ingredients in a bowl and mix well.
If you're not so keen on lots of lime then add it in slowly until it suits your tastes.
Serve immediately.

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Reviews

F

This caught my eye because my friend just discovered the wonderful taste of Cilantro and I'm definitely passing this on to her. Also ... one mostly thinks of Salsa as Tomatoes being the main ingredient, this looks like a great treat which I'm making and I'll add some diced cucumbers. Thank you.

Finen Dandy

RECIPE SUBMITTED BY

Wendy-Bob

Aloha! I'm 29 years old and from the UK. My other half calls me his 1950's housewife because I just love to bake, preserve and cook in general! After studying catering at college I decided commercial cookery wasn't for me but I still like nothing more than discovering new dishes, throwing dinner parties and so on! I work on the recruitment side of a quantity surveying consultancy about 25 miles north of London. I love my job. It's hard work but fast paced, challenging and my work day just flies by. With regards to how I rate recipes, I try and keep it fair and to the system. I do my best to give no lower than 3 stars but will do on occasion if I made something as directed and it still ended up in the bin. I've never given 1 star but on occasion I'll leave no stars if I suspect something went horribly wrong. Most recipes get rated at 3/4 stars because 5 stars is reserved for spectacular recipes that become frequent users and a family favourite. Everyone has their own rating systems and that doesn't offend me. Rate my recipes as you see fit - I know what I like and what I don't and I'm here to fill my recipe book (filling anyone elses is merely an advantage), not to win a popularity competition or become chef of the year.

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