For a larger batch, consider doubling or tripling the recipe.
Fresh ingredients will yield the best flavor.
This dressing pairs well with Mexican-style salads (grilled corn, black beans, avocado, tomatoes, red onions, spinach) or summer fruit salads (blackberries, apricots, beets, slivered almonds).
Store any leftover dressing in an airtight container in the refrigerator for up to one week.