Anti Inflammatory Cilantro-Lime Dressing
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Learn more →Ingredients
8 servings
- 1 cup fresh cilantro leaves and tender stems, loosely packed
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 small garlic clove
- ⅓ cup mayonnaise
- 2 tbsp sour cream
Ingredient noteFull-fat dairy is limited on an anti-inflammatory diet because its saturated fat can be pro-inflammatory for some people, but the small amount of sour cream used here (~3/4 tsp per serving) is likely fine. If you prefer to always avoid sour cream, please tap it and change its rating to Red.
- 1 tbsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 2.2 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp ground cumin
- ¼ tsp kosher salt, plus more to taste
- ⅛ tsp black pepper
- 2–3 tbsp water, to thin
- 1 jalapeño, seeds removed (optional)
Instructions
- 1
Combine the cilantro, lime juice, garlic, mayonnaise, sour cream, honey, cumin, salt, pepper, and jalapeño (if using) in a blender or food processor.
- 2
Blend on high until completely smooth and bright green, about 30–45 seconds, scraping down the sides once halfway through.
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