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Cilantro & Green Tea Salad Dressing

Ingredients

  • 1 1/2 c fresh Cilantro leaves OR 1 cup of fresh cilantro leaves and 1/2 c fresh flat leaf Italian parsley
  • 1/2 – 1 tsp. Edible Green® powder
  • 1/4 c freshly grated Parmesan cheese (or you can put cheese over salad)
  • 1 tsp. grated Lime zest
  • 1 – 2 Tbsp. Lime juice
  • 1 large Garlic clove
  • 5 Tbsp. Grape seed oil or Extra-virgin Olive Oil (or any blend of both)
  • 1 Tbsp. Balsamic Vinegar
  • 2 Tbsp. Japanese Vinegar (brown)
  • 1 tsp. – 1 Tbsp. filtered water
  • 1/2 – 1 Juice of lemon (to taste)
  • Mixed ground pepper & sea salt (to taste)

Directions

  1. Blend all above in a mixer. Chill in glass container. Set out to warm a few minutes before drizzling or spooning over salads. Keeps 1 month

Yield: about 2/3 cup

Cilantro and Green Tea Salad Dressing

Kiyomi
A citrusy dressing that will enhance many different salads or grain bowls!
Course Dressing
Cuisine Asian

Ingredients
  

  • cup Fresh Cilantro Leaves or 1 cup Cilantro Leaves and ½ cup Fresh Flat Leaf Italian Parsley
  • ½-1 tsp Edible Green Sencha
  • ¼ cup Freshly Grated Parmesan Cheese or you can omit from dressing and just sprinkle over salad
  • 1 tsp Grated Lime Zest
  • 1-2 tbsp Lime Juice
  • 1 large Garlic Clove,
  • 5 tbsp Grape Seed Oil or Extra Virgin Olive Oil or any blend of both
  • 1 tbsp Japanese Vinegar, brown
  • 1-3 tsp Filtered Water
  • ½-1 Juice of Lemon to taste
  • To Taste Ground Pepper & Sea Salt

Instructions
 

  • Place all ingredients in a blender and blend.
  • Chill in a glass container.
  • A few minutes before use, set out to warm. Drizzle or spoon over salads or grain bowls.
  • Keeps for 1 month in refrigerator.
Keyword Edible Green Sencha, Salad Dressing