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The best recipe for Chimichurri Salad Dressing
The warm days, cool nights and spring showers has our garden flourishing!
Last nights dinner consisted of fresh picked greens, locally grown asparagus, roasted peppers, avocado and hemp seeds! To top it off I made a chimichurri salad dressing with fresh basil and cilantro.
Making salad dressing is SO simple and SO much healthier than store bought alternatives that may contain poor quality oil, preservatives, hidden sugars and food coloring. You don’t have to get fancy, a simple splash of olive oil and balsamic will do! But, if you want to experiment, give this salad dressing a try!
Chimichurri Salad Dressing
The best recipe for Chimichurri Salad Dressing
Servings 4
Calories 340kcal
Cost $
Ingredients
- 2/3 cup olive oil
- 1/3 cup rice wine vinegar
- ½ cup fresh basil
- ¼ cup fresh cilantro
- ¼ cup water
- 1 garlic clove
- 1 tablespoon honey or agave
- pinch red pepper flakes
Instructions
- Place all ingredients in a food processor, blend and enjoy 🙂
Nutrition
Calories: 340kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Sodium: 3mg | Potassium: 18mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 226IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.3mg
As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.
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