A delicious tri-tip steak OR chicken salad with cherry tomatoes, dried cherries, toasted almonds, red pepper, and a delicious healthy cilantro-avocado dressing.

Lemon Cilantro Vinaigrette



  • 1/3 cup avocado oil
  • 1 large lemon 3 tablespoons lemon juice and 2 teaspoons zest
  • 1 large lime 2 and 1/2 tablespoons lime juice
  • 1 teaspoon onion powder
  • 1 and 1/2 tablespoons white wine vinegar
  • 1/2 tablespoon honey
  • 1 cup lightly packed cilantro
  • 1/2 teaspoon spicy brown mustard
  • Optional: pinch of red pepper flakes



  1. Using a zester, zest the lemon to get about 2 teaspoons lemon zest. Squeeze to get 3 tablespoons lemon juice. Squeeze the lime to get 2 and 1/2 tablespoons lime juice.
  2. For the cilantro, chop off the stems (no need to remove all the stems) and lightly pack into a cup measurer to get 1 cup. This is just over half of a large bunch of cilantro.
  3. Combine all of the ingredients in a blender or food processor. Blend. Add a generous pinch of salt and pepper if desired. Taste and adjust to personal preference (more honey, more salt/pepper, etc.)