Creamy Cilantro Pepita Dressing Recipe

Whip up this bright, creamy and magnesium-rich recipe. Parsley can be easily substituted for cilantro without detracting from the flavor here.

| November/December 2019

salad-dressing
Photo by Getty Images/OlgaLepeshkina

This dressing derives magnesium primarily from the pumpkin seeds. It has a bright flavor and a hint of Latin flair, somewhat diverted by the inclusion of fresh basil. Massage it into kale, or toss it into cold sweet-potato or whole-grain noodles. If you don’t like cilantro, substitute parsley for an equally delicious dressing. Each 2-tablespoon serving contains about 15 percent of the RDA for magnesium.

Yield: About 2 cups of dressing, or sixteen 2-tablespoon servings. 

Ingredients:

  • 1⁄2 cup raw pepitas (shelled pumpkin seeds)
  • 1-1⁄4 cup unsweetened coconut milk
  • 1 tablespoon miso paste
  • Juice of 1 lemon
  • 1 teaspoon salt-free seasoning blend of your choice
  • 1 medjool date, pit removed and finely chopped
  • 1 cup cilantro, finely chopped
  • 1⁄4 cup fresh basil, finely chopped
  • 1 clove garlic, finely chopped
  • 1⁄4 teaspoon ground coriander
  •  1 teaspoon each salt and pepper

Directions:

Mix ingredients together in a salad dressing jar, shake vigorously, and pour over a magnesium-rich Kale Salad with Edamame.                          



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Aimee Gallo is a functional nutritionist and certified personal trainer. She’s had a passion for nutrition for over 20 years. Aimee works with clients all over the country. Visit her website at Vibrance Nutrition.  





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