- 1 cup cilantro, chopped
- 1 1/2 tsp pink Himalayan salt
- 1 tsp ground black pepper
- juice of 2 limes
- 1 green onion, chopped in large pieces
- 1/4 tsp garlic powder
- 3/4 cups avocado oil
DIRECTIONS: Add cilantro, salt, pepper, lime juice, green onion and garlic to the blender. Pulse a few times then SLOWLY dribble in olive oil while blender is running. Adjust salt and lime to taste.
This salad dressing is tasty AND allergen free. No nuts, no dairy, no gluten…so all my allergic friends could partake. For best results, you really do need to make it in a blender or food processor so that the oil emulsifies and the dressing becomes thicker and “creamier” (without adding cream or mayo, etc.) The key is to add it very slowly with the blender running. It will still taste good if you mess this part up…it will just look and have the consistency of an oil and vinegar salad dressing. I served it on a green salad with chopped grilled chicken, queso fresco (on the side for my milk allergic friend), cherry tomatoes, and hardboiled eggs (on the side for my egg allergic friend) and some spicy habanero salsa. It was a Keto Mexican Salad! This dressing is also good as a sauce for grilled steak, shrimp, or chicken.
You may wonder why I use pink Himalayan salt. You can certainly substitute whatever kind of salt you prefer. My research has led me to decide to use the pink Himalayan type for everything…it’s the only salt I keep in my house these days.
I neglected to take a photo of the finished dressing (BAD recipe blogger!) before my co-workers gobbled it down at our staff meeting so I apologize for that. Please post your photo if you try this at home. I would love to hear what you think of it if you make it.