"Green sauce"

Equilibrio Green Sauce


This is a delicious and nutrient-dense vinaigrette/salad dressing/sauce/dip we've adapted from another recipe. It also works really well as a topping for any fish, poultry, or pork and can be thickened with the addition of egg yolks and more avocados. The sauce will keep well for a week or so, but to keep longer, be sure to add a thin layer of olive oil over the top to keep from oxidizing too much.

Tools: A good food processor (a good blender would work too- we use our vita-mix).

Ingredients: Puree the following in a food processor with a small amount of oil:

1/2 cup onion
3 cloves garlic
1-2 inch piece of ginger root, peeled and minced first.
Process.

Now add:
1 large avocado (about 1 cup)
2 cups cilantro tops (some stem is ok)
1 cup parsley tops (some stem is ok) flat leaf/Italian seems to work best.
We often add 1 bunch of basil as well (try baby bok-choy or arugula for variations) (might need to add a bit more oil or even water at the end to help get the consistency you want)
Puree in the processor until well chopped; It should be like a paste at this point.

Then add:
1/2 cup lemon juice or rice vinegar (meyers are our fave) *
1-2 tablespoons of raw honey or coconut sugar (bit of stevia and orange juice works too)**
Sea salt and pepper to taste.

Pulse the processor to fully combine, now with processor running, drizzle in:
1-2 ounces of EV olive oil
1 ounce sesame oil

*If on an antifungal/anti-yeast diet, be sure to use only lemons or apple cider.
**On an anti-fungal protocol, stevia is the preferred sweetener; small amounts of honey are usually tolerated.