Parsley is the easiest green to grow. You don’t need to do much. Mine has been neglected for over a year. It never dies. The plant went dormant in winter and early spring up came beautiful bushels of green leafs. Not just garnish, parsley has some pretty potent nutrients—Vitamin C, B, K, Beta Carotene, Antioxidants, Folic Acid—to name a few.
So with the excess of parsley growing in containers on my patio, this creamy, zesty salad dressing, dip, fish topping is my latest addiction. And so heart healthy too.
- 1 Cup Parsley
- 2 cloves garlic
- 1 TBLS dijon
- 1 TSP maple syrup
- 1/4 cup Apple Cider Vinegar
- 1/3 cup Walnut, Avocado, or Pumpkin seed oil ... or a mix of all
- 1/3 cup Olive oil
- Salt and Pepper
Combine all ingredients in blender, mix until smooth, creamy and beautifully green.
Makes about a cup. Keep in glass container in fridge for up to a week.
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