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Vegan Oil-Free Red Pepper and Cilantro Dressing
Source: Kimberly Snyder, C.N., The Beauty Detox Solution Category: Vegan Salads & Dressings
Prep Time: 10 min Cook Time: 0 min Total Time: 10 min Makes about 1 cup
Gluten Free I Sugar Free I Oil-Free
About this recipe
If you like red peppers, this dressing is for you. It has so much flavor that you won't miss the oil. Red peppers are rich in vitamins A, C and K. The important antioxidant vitamins A and C help prevent cell damage and premature aging, and also help reduce inflammation. Vitamin K also helps to protect our cells from oxidative damage. Omitting oil in this dressing helps reduce total calorie count without compromising taste or flavor.
1/2 red bell pepper, seeded, cored and finely chopped
3/4 cup fresh cilantro, chopped
1 small tomato, cored and chopped
1 garlic clove, minced
1 1/2 Tbsp. fresh lemon juice
1/2 tsp. pink Himalayan salt (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)
1/4 tsp. black pepper
1/2 tsp. organic, unpasteurized miso paste
1 tsp. raw apple cider vinegar (I use Bragg USDA Organic Raw Apple Cider Vinegar, with The Mother)
1. Prepare the ingredients.
2. Place all the ingredients into a blender and blend until smooth.
Store in an airtight container in refrigerator for up to 2 days.
You can add a bit more miso paste to make the dressing smoother.
Blender (I use KitchenAid KSB1575MY 5-Speed Diamond Blender with 60-Ounce BPA-Free Pitcher - Majestic Yellow )
Serve on top of a green salad or as a dip.
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