Nutritious Salad Dressing – Magic Green Sauce Recipe
In the past post, I mentioned a very nutritious Quinoa salad flavored with this Magic Green Sauce. I am providing a link to its origin, but will also post the ingredients and directions in this post, in case the link stops working at some point, and because I made some minor adjustments to suit my taste.
The first time I made this sauce I was concerned about its changing color, due to the use of avocados in the recipe. I made it very fresh just before mixing it into the quinoa salad and serving it.
To my pleasant surprise, the leftover sauce stayed vibrant green for a whole week, and I loved using it on pasta, as a dip with veggies, and in my garden salad.
This recipe yields 5 cups of sauce.
Please stay tuned, since my next post will include the Quinoa salad which pairs perfectly with this sauce, and makes a deliciously nutritious dish that fits any menu.
Ingredients
- 2 avocados, peeled and pit removed
- 1 cup fresh Italian Parsley, chopped
- 1 cup fresh Cilantro, chopped
- 2 jalapeno, chopped (remove the ribs and seeds)
- 5 cloves of garlic, chopped
- juice of 3 limes
- 1 cup water
- 1 cup olive oil ( I used 1/2 cup olive oil and 1/2 cup canola oil)
- 2 tsp. salt
- 1 tsp. black pepper
- 1 cup Pistachios (6 oz bag of shelled Pistachios)
Instructions
- Place all ingredients (except Pistachios) in a food processor, and pulse until well incorporated.
- Add pistachios and pulse until all chopped to your preference. I liked mine to meet a grainy consistency, rather than larger chunks.
- You may also add more water or oil to thin it out if you wish to use it as a regular salad dressing. I used mine in its original consistency, and really loved it on Quinoa as well as on pasta.
Notes
This recipe yields 5 cups of sauce.
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