Cilantro Stem Salad Dressing

February 22, 2013

Sometimes my own nerdiness takes me by surprise. I’ve never claimed to be cool but I never thought myself to be someone who would dance around the kitchen after tasting this cilantro stem salad dressing. Eli cocked his head to one side perplexed as he watched the scene take place.

I just couldn’t help it. After years of project managing creatives and allowing myself to believe that I personally was not “creative” it still amazes me that I can concept and actualize ideas of my own. It’s a lovely feeling that the swirling and pondering of a thought can become a tangible recipe I get to share with others. Another benefit the world of blogging has allowed me.

Anyway, on to the recipe.

Being in New York last weekend and not having a chance to get to the grocery store this week we’ve been eating what we have. We, of course, have more than enough food to pick from but our veggie supply is getting low. Our vegetable drawer currently consists of brussels sprouts, a 5lb bag of carrots, spinach and the ends of a bunch of cilantro.cilantro stem salad dressing

I eat a lot of cilantro, usually a bunch a week. I will greedily eat up all the leaves, pushing the stems to the back of the crisper to wither and die until I buy the next bunch.

A few days ago I had what is now annoying referred to as an Aha moment. I ran across this Veggie Belly post that used the cilantro stems in a soup and it suddenly hit me that I was wasting a flavorful part of the cilantro.

I quickly dug out those stems and got to work on a what I hoped would be a delicious salad dressing. It was honestly better than I could have imagined and avoids wasted food and money. Win win.

Cilantro Stem Salad Dressing (vegan, gluten-free)

1 bunch of cilantro stems, chopped finely

2 tbsp hulled hemp seeds

Juice of 1 lime

1 tbsp white balsamic vinegar

1 tbsp garlic infused olive oil

1/2 tsp cayenne pepper

1 tbsp maple syrup

1/4 tsp salt

————

Wash cilantro stems thoroughly, the stems tend to hold a lot of dirt, don’t skip this step.

Chop stems finely and place in a food processor with remaining ingredients.

Blend until well combined. I ran my processor for over a minute.

Adjust seasonings to taste.

cilantro stem salad dressing

Makes 1-2 serving depending on salad size.

I massaged the dressing into 3 cups of spinach and topped with slivered almonds. I think it would be wonderful with avocado and baby tomatoes as well.

spinach salad with cilantro stem salad dressingspinach salad with cilantro stem salad dressing

Happy Friday.

Enjoy and Exhale!

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3 Comments

  • Reply Angie February 22, 2013 at 5:40 pm

    This looks awesome! Sometimes I juice mine, but, I do not always know what to do with those.

    • Reply Lisa Horvath February 24, 2013 at 4:20 pm

      I should try juicing mine too! Great idea Angie.

  • Reply Quinoa Vegetable Spring Rolls | quinoa, kale & exhale March 5, 2013 at 11:14 am

    […] Eat with additional mustard and sriracha if you’re like me and love sauces. These would also be tasty with my cilantro stem dressing. […]

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