I love kafir lime flavour. Like eat the leaves plain on their own love the flavour. It’s funny, because I never knew what the flavour was until I was traveling in Southeast Asia a couple of years ago and took cooking classes in Thailand. I had tasted it in various curries at restaurants but never knew what it was called, or that it was a single thing that created that distinct sweet and sour delightful flavour. Let’s be serious, flavours like that and those ingredients aren’t the most popular thing here in Canada. And then I sampled a kafir lime leaf straight off the tree in Thailand.
Ever since, I just can’t get enough of it. I don’t always have it on hand, because it is a bit hard to come by, and I can’t wait until I can go back to having fresh ones at some point, but when I do have it, I just want to use it in everything. It’s no longer what I have in the fridge for ingredients, or what veggies I have, it’s what can I make with kafir lime?
To be honest with you, I’ve used it in a lot of different ways. I’ve used it as part of a tofu marinade for crispy, oven baked tofu. I’ve used it in soups, and of course curries, and I’ve used it as a tahini kafir lime sauce for Buddha bowls. I think that one was the best. Mostly because it was bowls probably. Anything is better in bowls.
And that sauce was the inspiration for the dressing for this delicious, healthy Pea and Lentil Salad. Somewhere amidst my kafir lime obsession, rhubarb arrived and with such a short season, I’ve been trying to make the most of it. It was off to a great start with the Roasted Rhubarb Caramel Crumb Bars, and I have stewed up jars of it (literally), which I use in smoothies, put on top of oats, and eat just straight up with a few berries on top. But it was also destined to be the hero of this dressing. Okay, well it’s fighting with kafir lime to be the hero. And tahini. I do love tahini. Regardless, the combination of all three is a winner, and poured over a bowl of veggies and lentils with the flavour of fresh parsley throughout, and it is absolutely divine. And it’s in a bowl again, so to be honest, I just ate a whole bowl of this for dinner one night with some roasted sweet potato. Anything is better in bowls.
Here’s some other great, healthy ideas for your summer BBQ:
- Frozen Summer Mint Slice
- Quinoa Flax Nachos
- Matcha Vanilla Ice Cream Sandwiches
- Ethiopian Black Eyed Pea Dip