In this dressing, from Terry Hope Romero's Salad Samurai, the chipotle's heat is kept in check by sweet orange juice and agave nectar, and lime juice and cumin add spunk. The chia seeds give it body (without making it slimy, don't worry). It works brilliantly with the luscious grilled fruit in the Fiery Fruit and Quinoa Salad. She also notes that it's terrific with 2 tablespoons of Sriracha in place of the chipotle peppers.
From Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don't Have to Be Vegan to Love by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books.
- 1/2 cup freshly squeezed or store-bought orange juice
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons olive oil
- 1 tablespoon chopped chipotle chiles in adobo sauce
- 2 teaspoons agave nectar
- 1 tablespoon chia seeds
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
Whisk together all of the ingredients in a glass or plastic measuring cup. Cover and chill for 10 minutes or overnight to plump up the chia seeds. Store chilled and use within 2 days for best flavor.