Fresh Lime Crema
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Fresh Lime Crema
Category
Sauces & Condiments
Cuisine
Mexican
Servings
4+
Prep Time
10 minutes
In this easy Lean and Green recipe, cool creaminess meets the bright flavor of freshly squeezed lime to make an easy, super delicious sauce.
Perfect as an addition to grilled meats, as a salad dressing, or as a condiment for your favorite dish (try a dollop over cauliflower rice made with Phoenix Sunrise Seasoning- OMG!)
Lime crema can be made in advance and stored in your refrigerator in an airtight container for up to a week.
The bright green color comes from the addition of lime zest and cilantro. The great thing about this sauce is that you can vary it depending on the flavors you like.
You can add extra garlic for a little more robust flavor or remove the cilantro altogether if you don't like it. Prefer it with a bit more of a salty-like flavor? Add more lime juice; no salt necessary! And of course, if you love the taste of lime, but don't like it too sour, add more lime zest.
However you make it, you'll wind up with a sauce that can be used in 100 different ways to brighten just about any meal. Our favorite?
Make our mouthwatering Pan Seared Salmon with our easy Pico de Gallo and a drizzle of lime crema. Serve with your favorite veggie side dish. This pairs well with a simple salad drizzled with Balsamic Mosto Cotto or cauliflower rice. Together, these three make for a lean and green meal you won't soon forget!
Happy Cooking!
Stacey
Ingredients
Directions
- Place all ingredients in a mixing bowl and stir vigorously to combine.
- Let rest for 15 minutes before serving to allow flavors to develop. May be stored in an airtight container, refrigerated for up to one week.
Chef's Notes & More
Serving Size is 1 Tablespoon of crema.
1 - Condiments
2 Weight Watchers Points
Stacey Says
IMPORTANT NOTE- this recipe makes for a very thick crema. If desired, you can add a little water or a little extra lime juice to the crema to make a sauce you can drizzle. Please adjust your counts accordingly- if you take 1 T of crema and add 1 T of additional liquid, you are now allowed 2 T of sauce instead of 1.
