green goddess dressing

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My most-popular salad dressing, this might just single-handedly change the way you feel about salad! Dairy-free, this creamy dressing is tangy and frankly, slightly addictive. Don’t skimp: it’s totally worth picking up fresh parsley and cilantro, dried herbs just don’t cut it in this one. For a thicker dip, stir in a little plain greek yoghurt. Try not to lick the food processor! 

Green Goddess Salad Dressing
  1. juice of one lime
  2. 3 tbsp tahini
  3. 1/4 c packed fresh parsley
  4. 1/4 c packed fresh cilantro
  5. 1 green onion, chopped
  6. 1 tbsp low-sodium soy or tamari sauce
  7. 2 tbsp apple cider vinegar
  8. 1/4 tsp pepper
  9. 1/8-1/4 tsp sea salt
  10. 2 tbsp olive oil
To prepare
  1. In a food processor, combine lime juice, tahini, parsley, cilantro, onion, soy sauce, apple cider vinegar, pepper and 1/8 tsp salt and blend until smooth.
  2. Continue to blend, slowly adding the olive oil until well-combined and more salt as needed to taste.
  3. Makes 3/4 cup. Store leftovers in fridge.
  1. If it's thick the next time you take it out of the fridge, add a tsp or so of water and shake it well.
simple balance

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