Everyday Detox Cilantro Dressing
The cilantro dressing you’ll make on repeat all year round
I started making this dressing for a client in Huntington Beach who follows a gluten-free and lectin-free diet. Lectins are found in vegetables in the night shade family and can cause inflammation and joint pain in some people. My clients goal is to reduce inflammation while enjoying meals that make her feel vibrant and energized. Using fresh herbs is a great way to infuse flavor into a strict or limited diet.
My client and I share a love for cilantro. We love the taste, but we are also passionate about its heavy metal detoxifying abilities. That’s because we’ve both have been diagnosed in the past with high levels of heavy metal poising. If you’ve ever worked on detoxing heavy metals, you know cilantro recommended. You see it as a recommended herb should you be following Medical Medium or Dr. Linda Lancaster.
WHY CILANTRO IS SO GOOD FOR YOU
Cilantro is an ancient herb and has been a popular since Egyptian times. The list of benefits to the body is long. Here are just a few to inspire you to make this dressing and eat more of this herb.
- Filled with vitamins A, K, C, minerals such as iron, calcium and magnesium
- It has more antioxidants than most fruits and vegetables
- It supports the liver, stomach, bladder & lungs
- Both the leaf & seed regulate energy
- Acting as a diuretic, it treats urinary tract infections
- Aids digestion, relieves intestinal gas, soothes inflammation
- Treats nausea, headaches, coughs, mental stress & quenches thirst
- Supports perspiration & can help treat a fever
- Safely removes toxins, including heavy metals, from the nervous system & body tissues
HOW TO GET THE MOST OUT OF CILANTRO
Cilantro is unique that the leaves and the stem carry the same flavor. When making a sauce, dip, pesto or dressing, don’t be hesitant to use the whole herb. It may be used like parsley, as a garnish or flavoring herb.
If your eating cilantro while following a heavy metal detox protocol, don’t forget to take your algae. You’ll want to supplement with choroella or spirulina. Heavy metals are store in our fat tissue. Blue green algae will work as a carrier along with cilantro to flush the blood and lymph system and remove mercury, aluminum and other heavy metals from the body.
If you have the allergy where cilantro tastes like soap, you can substitute cilantro for basil or parsley.
This is a great dressing to make weekly and have in the fridge. There are countless ways I enjoy using this sauce. Here are a few ideas to get you thinking about how else you can incorporate it in your own kitchen routine.
- Drizzle over eggs, an omelet or frittata
- Add to brown rice
- Make a massage kale salad
- Pair with poached or grilled salmon
- Dress any green salad
- Use as the dressing to a grain bowl with quinoa, hard boiled egg, kale, and shredded cabbage
- As a dip for a veggie or protein wrap
- Over a chicken and arugula salad
- Elevate a BLT sandwhich
- Use in place of salsa, guacamole or pesto
4-Ingredient healthy cilantro salad dressing. Great on salads greens or as a dip.
- 1 large bunch of organic cilantro
- ½ cup lemon juice (3-6 medium lemons)
- ½ cup extra virgin olive oil
- ½ teaspoon sea salt or more to taste
- Wash cilantro thoroughly and pat dry. Add the entire bunch, stems included, to your high speed blender (I use a Vitamix).
- Juice lemons and add to blender along with the sea salt. Measure out olive oil and set aside.
- Blend cilantro, lemon juice and sea salt till pureed. Slowly drizzle in olive oil till fully incorporated. Adjust sea salt to taste.
- Store in an air tight glass jar for up to 5 days in the refrigerator. The vibrant green color will fade after the first day but the dressing is still good & tastes fresh.
Add 1 whole avocado to this recipe for a creamy salad dressing without any dairy.
Keywords: cilantro dressing, cilantro salad dressing, green salad dressing, herb salad dressing, cilantro vinaigrette, mexican salad dressing, southwest salad dressing
ABOUT THE AUTHOR
Whitney Aronoff is a Natural Foods Chef based in Laguna Beach, California. She graduated from Southern Methodist University with a degree in Communications, and went on to culinary school at The Natural Gourmet Institute in New York. She works as a personal chef and teaches cooking classes, with a focus on healthy, whole foods cooking. You can follow her food and travel adventures on Instagram at @WhitneyAronoff or on her website www.WhitneyAronoff.com.