Hello beautiful people,
I’m so excited about this post! You may be wondering why I’m so excited about posting a salad dressing recipe but the thing is, this is not just some random dressing recipe, this is a cilantro dressing recipe. And that my friends, is the best type of dressing there is!
One thing you’ll notice from the recipes on my blog is the recurrence of cilantro. I LOVE CILANTRO. There is just something about the tangy, sweet, fresh and cooling taste it brings to any dish. If you follow on me on Instagram, you’ll know that the reason I love cilantro so much, could be linked to my Pitta Dosha. We are getting technical here, but bear with me, this is fun.
According to Ayurveda, the traditional Hindu medicine system, we are all made of three doshas: Vita (air), Pitta (fire) and Kapha (water), one or two of which are our dominant doshas (you can learn more about doshas here and take a test to find out your dominant dosha, here). In my case, it’s Pitta or Fire. The aim is to balance all your doshas in order to avoid disease in the body and/or to allow your body to be in a state of well being. In order to do so, certain foods need to be eaten and others, avoided. For me, a Pitta, I need to emphasize sweet, bitter and astringent foods like cilantro, watermelon, kale, oatmeal, mung beans, coconut, maple syrup and vanilla . So you can say that the sweet and bitter nature of cilantro chills out my fire!
The technical stuff being said, from a culinary perspective, I personally find it’s one of those herbs that simply marries well with everything and anything. And when I say anything, I really mean anything!… Yes, I have made cilantro nice cream in the past and it was delicious! Hahaha. But this is not that recipe as I’m not sure it would please very palate. This is my cilantro dressing recipe.
This dressing goes particularly well with a pasta or potato salad, as it binds with the starch but it also makes a great addition to a romaine lettuce salad, loaded with crunchy raw vegetables.
I hope you guys enjoy it and let me know what you think!
- 1 cup cilantro, loose leafs
- 1/2 cup Italian parsley, loose leafs
- 1/4 cup mint, loose leafs
- 1 glove of garlic, roughly chopped
- 1 Tbs. Dijon mustard
- 1 tsp. Himalayan pink salt
- 1/4 tsp. freshly cracked black pepper
- 1/3 cup lemon juice, freshly squeezed if possible
- 2/3 cup olive oil
- 2-3 drops of liquid Stevia (optional, if you like your dressing a little sweeter)
- Combine all the ingredients in a food processor or a blender and pulse until you have a creamy smooth dressing.
- Adjust salt and pepper to taste.