This dressing is so simple and a great way to add nutrient density and flavor to an average green salad and even those roasted veggies. And who doesn’t like when good things taste like even better things, with minimal effort?
Cilantro is just loaded with alkalizing minerals, and is thought to have properties that bind to heavy metals and impurities in the bloodstream, for an enhanced immune system, more energy, a faster metabolism, and clearer skin.
If you are a cilantro hater, than perhaps this recipe is not one to dog ear, but if you are like me, and can cil-an-tro all day, please give this one a try.
The best part?
You can make this in advance, and let it rock out in the fridge for 3-4 days, in sealed tight container.
Cilantro Lime Dressing
1 bunch cilantro, stems roughly removed (2 cups, loosely packed)
1/2 tbsp freshly grated garlic
2 tbsp lime juice
1 tbsp fresh lemon juice
1 tsp raw apple cider vinegar
3/4 tbsp fresh jalapeño, minced, (no seeds)
1/4 cup + 1/8 cup olive oil
1/8 tsp sea salt, plus more to taste
1/4 tsp fresh ground black pepper
Starting with just 1/4 cup olive oil, combine all ingredients in your high speed blender and blend until smooth. On a low speed, continue to blend, adding additional oil, and sea salt and black pepper. Add additional salt to taste.
Store in your fridge in a glass jar for 5-7 days, and use as a dressing on salad, or as a veggie marinade or drizzle.
Need a little salad-spiration?
Try tossing 2 tbsp with 1/2 a bunch of finely chopped raw kale (stems removed). Top with your favorite grilled veggies, or stay raw– adding 1/2 cup thinly sliced red radish slices, 1/4 cup diced red onion, 1/2 cup cherry tomatoes, halved. You could even go a bit wild, and add seared hearts of palm, like I did for this dinner I hosted.
Check out a similar concept here!
A little blast from the past right here…
See!!! You are a salad dressing expert professional, of sorts.
Tag me in your creative salad-spiration-creations @glow_detox