My friend shared this perfect, creamy salad recipe with me and I have been hooked since. It's quick and easy to make, dairy-free, creamy and herby and loaded with anti-inflammatory, expectorant, and anti-bacterium natural ingredients. I use it in so many different ways too, goes great with my green goddess salad (romaine, chickpeas, carrots, cherry tomatoes, radish, cabbage, cucumber, hard boiled eggs, and pumpkin seeds), but I also pair it with my meats & fish.Â
A multi-use salad dressing full of flavor and nutrition? Yes, please!
INGREDIENTS
- 1/4 cup tightly packed with fresh parsley
- 1/4 cup packed fresh basil leaves
- 3 tbsp loosely packed fresh chives
- 2 1/2 tbsp lemon juice
- 1/2 cup raw cashews
- 1/3 cup water (plus more as needed)
- 1 large garlic clove
- 1 pinch black pepper
- 1 tsp coconut aminos
- splash of olive oilÂ
DIRECTIONS
- Start by soaking the cashews in hot water for 10 minutes and drain.Â
- In a food processor or Vitamix-like blender, add all the ingredients until creamy, adjust acidity and salt to taste.Â
BENEFITS
PARSLEY
- Improve blood pressure and treat fluid retentionÂ
- Treat urinary tract infections
- Strengthen the immune system
- Prevent and treat anemia
- Promote eye health and visionÂ
BASIL
- Help lower cholesterol and triglyceridesÂ
- Heart disease prevention
- Improve blood flow
- High in vitamin K
- Supports kidney health
CHIVES
- High dose of vitamin C
- Promote digestion
- Improve memory function
- An excellent source of choline, which is involved in neurotransmitter synthesis, cell structure, metabolism and more.Â