Low Fiber Red Chimichurri
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8 servings
- 1 cup fresh flat-leaf parsley, finely choppedIngredient note
Low residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 2 tablespoons per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
- 2 tbsp fresh oregano leaves, finely chopped
- 3 cloves garlic, minced
- 2 tbsp cooked beet, finely grated
Ingredient noteLow Residue diets limit fibrous root vegetables, but this beet is cooked and finely grated, with only two tablespoons in the whole recipe, so it is likely Low Residue. If you prefer to always avoid beet, please tap it and change its rating to Red.
- 3 tbsp apple cider vinegar
- ½ cup extra-virgin olive oil
- ½ tsp fine sea salt
- ¼ tsp ground ginger
Ingredient noteLow residue diets limit seeds and coarse spices. Only a trace of ground ground ginger is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- 1 tbsp fresh lemon juice (optional)
Ingredient noteLow residue diets limit the fiber in fruit. Juice has almost none of it and this recipe uses only about 1/2 teaspoon of lemon juice per serving, so a pulp-free juice here is likely Low Residue. If you prefer to always avoid lemon juice, please tap it and change its rating to Red.
Instructions
- 1
Combine the parsley, oregano, garlic, and grated beet in a small mixing bowl and stir together until evenly mixed.
- 2
Add the apple cider vinegar, salt, and ground ginger to the herb mixture and stir to combine.
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