Place garlic, salt in a mortar. With a pestle, grind salt into the garlic. Add mustard; combine well. Whisk in olive oil and vinegar. Mix in cilantro.
From www.theepicentre.com.
Bagels & Cilantro-Avocado Spread
1/3 cup fat-free cream cheese
1/4 cup minced fresh cilantro
1 avocado, peeled and seeded
1 tablespoon lemon or lime juice
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce
4 bagels, cut in half, toasted
Combine first 3 ingredients in a bowl; mash with a fork until smooth. Stir in juice, salt, hot sauce. Serve w/ bagels.
From Cooking Light, AUGUST 2004.
Cilantro and Lemon Hummus
1 16 oz can of chickpeas/garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (to taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon cilantro, finely chopped
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with extra cilantro (optional). Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
By Saad Fayed, About.com Guide.
Fish Tacos with Lemon-Cilantro Crema
Crema:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons sour cream
1 teaspoon grated lemon rind
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 garlic clove, minced
Tacos:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets
Cooking spray
8 (6-inch) corn tortillas
2 cups shredded lettuce
Preheat oven to 425°. To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup lettuce and 1 tablespoon crema.
From Cooking Light, DECEMBER 2006.