Punchy Parsley Dressing
Why? Great over a plain salad, eg roughly sliced spinach, rocket, cos, or romaine
When? You need a substantial dressing, Punchy Parsley Dressing’s the one!
Ingredients – A high-speed blender is a must – makes 1 big cup of Dressing
1/3 cup cold pressed avocado or macadamia nut oil
3-4 medjool dates (de-stoned and presoaked for 3hrs, rinsed and drained – set aside the dates-water)
2 tbsp fresh lemon or lime juice
½ cup filtered water
1 cup chopped fresh parsley
½ tsp grainy mustard
1/3 cup raw pumpkin seeds (presoaked for 3hrs, rinsed and drained)
½ tsp freshly ground salt
What to do
Pop all the ingredients in your high-speed blender (except the water), and blend until smooth, and your preferred thickness. Experiment with the mustard and salt so it’s just right for you!
Pour/spoon generously over your salad, and garnish with parsley leaves.
Store any leftovers in a BPA-free, airtight container in the fridge for a few days. Will also freeze for a few months.
Top tips for your perfect Dressing
- Experiment with different garnishes – including unhulled sesame or poppy seeds, fresh basil, and even a dollop of raw, coconut yoghurt works wonders.
- Include organic and raw options where possible – they’re usually packed with more nutrients.
Take away – if you’d like the inside scoop on a variety of fast, low GI recipes, designed for optimal nutrition and catering for allergies too, drop me a line at fi@fijamiesonfolland.com and I’ll forward you the link – be great to hear from you!
Fi Jamieson-Folland D.O, is an Executive Lifestyle Consultant, with over 20 years experience in Europe, Asia and New Zealand as a qualified osteopath, certified raw, vegan, gluten-free chef, educator, writer and health mentor. She lives in Auckland with her husband Chris, relishing an outdoor lifestyle and time with family and friends.