JalapeñoCilantro Salad Dressing

If you haven’t tried this salad dressing yet, you’ll want to jump on it! *Now I can’t get that song out of my head. You’re missing out on a VERY good thing – I literally drench my greens in this stuff. In the coming days I’ll also be sharing a favourite summer salad that includes this dreamy dressing, so it wouldn’t be a bad idea to become acquainted;) It also makes for a TASTY pizza or salad roll dipper. Yum.

If you’re thinking that the addition of jalapeño will make this dressing ‘hot’…don’t fret, it doesn’t. You get ALL that tasty jalapeño flavour without the heat. Although, heat isn’t a bad thing! To spice things up, I love adding a few splashes of one of my favourite hot sauces to accompany this dressing – depending on the dish of course.

If you have an allergy to nuts, I would recommend replacing the peanuts with lightly roasted pepitas, sunflower seeds, or even 2-4tbsp of your favourite tahini.

*This dressing first made an appearance on the WarmKale Mexi Salad w/ Crispy Chickpeas.

JalapeñoCilantro Salad Dressing
Prep Time
5 mins
 

This fresh + fragrant salad dressing is one that can be found in my fridge on a weekly basis during the warmer months. A salad will never be boring if it’s tossed in a TASTY dressing. Simply top with some of your favourites and you’re ready to go! This dressing is also yummy as a pizza or salad roll dipper.

Course: salad dressing, side, condiment
Cuisine: *plant based + gluten free
Keyword: salad, dressing, sauce, dip
Servings: 1 cup
Author: thecrimsonsink
Ingredients
  • 1/4 cup unsalted peanuts *lightly roasted
  • 1/3 cup packed fresh cilantro, washed
  • 1 med. fresh jalapeño – seeded & finely chopped
  • 3 garlic cloves
  • 1/4 cup lime juice
  • 3/4 tsp sea salt
  • 1/2 tsp ground cumin
  • 1/3 cup grapeseed oil
Instructions
  1. Add all ingredients but the oil to a jar or small bowl. Using a handheld blender, blend on high until smooth. Once smooth, slowly pour in the oil – the dressing will thicken.
  2. Pour the salad dressing into an airtight container and place in the fridge until ready to use.

  3. Good for 2-3days, refrigerated.
Recipe Notes

~ If you have an allergy to nuts, I would recommend replacing the peanuts with lightly roasted pepitas, sunflower seeds, or even 1-2tbsp of your favourite tahini.

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