Jalapeno Cilantro Salad Dressing

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A delicious, healthy salad dressing with a Mexican twist that is great for any season. This easy-to-make dressing is great on top of mixed greens, spinach or kale.

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  • 10
  • Average
  • 8 mins
  • Average budget

Ingredients

  • 1 jalapeño (de-seeded)
  • 1 clove garlic
  • 1 tbsp maple syrup
  • 1 tbsp balsamic vinegar
  • 1/2 tsp ginger (fresh is best!)
  • juice of 1 lime
  • juice of 1/2 lemon
  • 1 bunch of cilantro (about a cup - just use the leaves, the stems make the dressing too clumpy)
  • 1/2 cup olive oil

Preparation

Step 1

"Prep"
- Chop garlic, ginger
- Juice lemon and lime
- Tear the leaves off the cilantro bunch.

Step 2

Add all the ingredients, except the olive oil to a food processor. Put the lid on, turn the blender on and slowly start to add the olive oil while the mixture is blending all together. Adding the oil like this helps create a nice creamy, smooth dressing.

Step 3

Once all blended, take off the lid, add salt and pepper to taste and voila - a delicious, healthy salad dressing.

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I like to keep deseeded jalapeños and garlic cloves in the freezer so I can add them to any meal at any time and they won't go bad. So for this recipe, I heat up the jalapeño and garlic clove in about a tsp of olive oil on the stove top, essentially creating "roasted garlic + jalapeños" for this recipe. You can also add them to the recipe fresh - just a little trick I have!

After the jalapeño and garlic have browned and thawed (about 8-10 mins on high heat), add them to the food processor with all the ingredients except the olive oil.

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