The next time you need to change up your salad routine, try using lime and salt as the dressing. A while back I lived in Guatemala and was introduced to new foods and cooking methods—mostly dealing with black beans and rice. Something I found interesting about the food down there is that it was mainly meant to fill you up, not to delight your taste buds; however, there were a few exceptions. The way the Guatemalans made their green salads was one of them. As with most green salads, fresh vegetables are the way to go.
Now that I’ve built it up, I’ll simply say, there’s not much difference between the way Guatemalans build their green salads and they way Americans build theirs. It’s the salad dressing that makes the difference. The Guatemalans use a lot of fresh lime in their cooking, and I was surprised one day when they served me a green salad with no salad dressing – at least that’s what it looked like at first glance. The truth was, they had squirted fresh lime over the top of it and then sprinkled salt over the top. My first thought? Bizarre!
Since then, I’ve done a lot of experimenting with green salads and lime. I can tell you that I love the combination, and it tastes great with almost every green salad out there. The exception has been when I’ve added fruits such as fresh peaches or kiwi. Lime and those two fruits don’t mix well for me. The fresh lime does work with grapes, apples, strawberries, and other fresh fruits and berries though. Squeezing lime and sprinkling salt also works with ingredient-rich green salads such as those mixed with meats, cheeses, and eggs.
I recommend trying your green salad with a smaller amount of lime and salt at first… if you’re not used to the flavor of lime, it may be a little different. And as they say in Guatemala, buen provecho!
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