This oil-free and low fat salad dressing is creamy with hints of lime, cilantro, and mint made thick with a base of chickpeas. It is a healthy, bright, and refreshing springtime salad dressing.
1Tbsptamari sauceSubstitute soy sauce or additional miso
Instructions
Add all ingredients except the mint leaves to a high-powered blender (like a Vitamix) and blend until smooth and creamy. Add additional lime juice or water to thin the dressing if desired.
When smooth, add the mint leaves and pulse until they are finely chopped.
Store in an airtight container in the fridge. It will discolor after a day or two (see notes).
Notes
I like to add some cracked pepper on top of this, whether it's on top of a salad or potatoes (or both)This will discolor after a day or two if you store it. If color is important, make prior to serving.Don't want a green dressing that may discolor? Reserve both the mint and cilantro while blending the remaining ingredients. Then pulse both herbs afterwards until chopped into tiny pieces.If you don't have fresh cilantro or mint, you can substitute dried herbs as well. Use about half the amount of dried (ie: 1/4 cup of fresh herbs should be about 2 Tbsp if subbed with dried). If you prefer a bit of a sweeter salad dressing, add about 2 Tbsp of maple syrup or a few dates. Additional substitutes and additions mentioned in the recipe's article.