They say it takes a village to raise a child.
I would say that it also takes a village to keep this blog going. During the past year, I have pulled inspiration for new ideas from restaurants and friends. My sister, Lauren, has contributed several delicious baked good recipes, including Blueberry Banana Bread and Morning Glory Power Muffin Nuggets.
And there’s more — I’ve had two guest posts from Paleo Pen Pals, Smashed Banapples and Sweet and Savory Rhubarb Chutney. My friend L.B. has contributed Cherry Cupcakes, Chocolate Coconut Chia Cookies as well as collaborated on a few others. I’ve probably missed a few others.
Today’s recipe expands the village even a little further. L.B. reported that her friend Trevor made a delicious salad dressing. I pressed her for the recipe. “Some cilantro. Umm, jalepeno.” she said. “You’ll have to ask him.”
So I did. He was very free form with the ingredients. He pretty much repeated what L.B. said and seem confused that I would want measurements. “I don’t really measure.”
But I figured I had enough information from both of them to get started. With a little experimenting, I pulled together this tasty salad dressing.
I really enjoyed having such a flavorful way to spice up my lunchtime salads. I put it over raw, organic baby kale I received as a gift from another kind friend. (Kidding. I got it at Costco.)
Jalapeno Cilantro Balsamic Dressing
Olive oil, ½ cup
Fresh cilantro, 2 tablespoons, diced
Jalapeno, 1 tablespoon, seeds removed and diced
Fresh ginger, 1 teaspoon, diced
Fresh garlic, 1 teaspoon, diced
Balsamic vinegar, ¼ cup
Salt and pepper, ½ teaspoon each
Juice from ½ lime
- Using a food processor or immersion hand blender, blend all ingredients well until the dressing is creamy and smooth.
- If you have time, let it sit for a few hours or overnight so the flavors blend better.
This is the salad I ate at work — baby kale, granny smith apple, canned wild salmon and the Creamy Cilantro Ginger Balsamic Dressing. Yum!