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Tuesday, January 2, 2018

Cilantro Jalapeno Dressing (Whole 30)



This dressing is amazing. I threw it together for a steak salad we will be having later this week for dinner but I will probably need to make another batch because I've been dipping veggies in it and topping my eggs with it every day since I made it. It's been a while since I've been to Chuy's but this is the closest thing I've made to their addicting jalapeno ranch. I am including a store-bought mayo version and immersion blender version below. Just make sure you buy Whole 30 compliant mayo if you are doing a whole 30 and go the store-bought route! 

Cilantro Jalapeno Dressing (Immersion blender version):
1 egg (room temperature)- pasteurized eggs are the safest to eat raw
3/4 cup light tasting olive oil or avocado oil
1/2 tsp. kosher salt
1 tsp. apple cider vinegar
3 garlic cloves, minced
1 jalapeno, de-seeded and diced (add in more if you want more heat!)
1/2 cup packed cilantro
1 lime, juiced

Put first 4 ingredients in a wide mouth mason jar. Hold immersion blender at the bottom for about 30 seconds and then pull up slowly to incorporate the rest of the oil. Add in the remaining ingredients and blend with the immersion blender until combined. Feel free to add extra salt or jalapeno to taste.

Cilantro Jalapeno Dressing (store-bought mayo version):
3/4 cup mayo
3 garlic cloves, minced
1 jalapeno, de-seeded and diced (add in more if you want more heat!)
1/2 cup packed cilantro
1 lime, juiced

Throw everything in the blender or food processor and pulse to combine. Feel free to add extra salt or jalapeno to taste.





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