I am very much here for the lime, herbs, salsa, grilled bits, crispy potatoes and things you can dollop generously over dinner, Cinco de Mayo or not.
Adobo oven fries with adobo aioli
If you’re planning to grill something, or get messy with tacos at some point over the long weekend, here are three quick things to stir together first: harissa yogurt aioli, avocado lime dressing, and tomato-cucumber salsa.
Buttermilk chicken burgers with a zesty avocado dressing
Blend or mash together: avocado, lime zest and juice, garlic, olive oil, Greek yogurt or mayo, salt, pepper, and a little chili if you want heat.
There are over 10 g of fiber in one avocado, and you get so much plant variety from just dressing. Not mentioning how good is with burgers, tacos, salads, grilled corn, bowls or leftover roast veg.
Stir together: harissa paste, Greek yogurt, olive oil, lemon juice, salt, and a splash of cold water to loosen.
The yogurt cools that fiery harissa down, the lemon keeps it fresh, and it's so lovely with chicken skewers, roasted veg, crispy potatoes, flatbreads or wraps.
Tomato-cucumber salsa
I know, it's simple, but is fresh, crunchy and just what I like to top my smashed burger tacos with. Not a Pico de Gallo, but it could easily compete with it.
Toss together: diced tomatoes, cucumber, red onion, garlic, lime zest and juice, and salt. Leave it for 10 minutes if you can, then drain off any extra juice.
Fresh veg, herbs, alliums, citrus - such an easy and delicious way to add a few more plants to the plate.
Good with tacos, grilled chicken, crispy potatoes, rice bowls or anything smoky from the grill.
A few sauces, salsas and dressings in the fridge can make the rest of the meal very easy. Grill something, crisp up some potatoes, warm a few flatbreads, open the salad drawer, and spoon something good over the top.
Hope one of these dollops and drizzles makes it onto your (garden BBQ) table this week.
