What inspired Rocío to create this recipe....
Eating lots of greens is one of my favorite ways to nourish my body — whether in the form of fresh leafy greens (spinach, kale, dandelion, nettles), fresh culinary herbs (basil, cilantro, parsley, dill), or superfood greens such as ashitaba and moringa, or those of algae origin such as chlorella and spirulina.
Greens are deeply nourishing and mineral-rich, and I especially love to add them into my diet through dressings and sauces, as well as soups, smoothies and herbal infusions.
My current obsession and kitchen staple is this beautiful green superfood vinaigrette. So good drizzled over steamed sweet potato or kabocha squash, or in vibrant salads — it’s prepared in a matter of minutes and it is absolutely delicious.
I love to use ashitaba, moringa and chlorella in this dressing because they are such treasured plants:
Ashitaba is known as a rich source of vitamin B12 and is traditionally valued as a skin and digestive tonic.
Moringa is known for containing a wide range of bio-available minerals and vitamins B, C, D and E, and is traditionally used to support digestion.
Chlorella is a beautiful source of bioavailable protein and essential fatty acids, and has long been valued as a nourishing green algae.
So you can see how adding these plants to a dressing can be such a beautiful way to support our bodies.
GREEN SUPERFOOD VINAIGRETTE DRESSING
Ingredients(makes a small jar / 2-3 servings) 1 tsp. Chlorella 1 tsp. Moringa 1 tsp. Ashitaba 2 small cloves garlic, peeled and pressed 1/2 tsp. pink or celtic salt 5 tbsp. cold pressed olive oil 2 tsp. coconut nectar / maple syrup 1 1/2 tbsp. lemon juice |
MethodIn a small mixing bowl, start by adding the three herbs, salt, pressed garlic, lemon juice and coconut nectar With a wooden spoon mix all ingredients until a thick paste is achieved Now slowly stir in the olive oil (preferably with a small hand whisk) until fully incorporated *Use immediately or store in a mason jar in the fridge for up to 3 days. |
This dressing is absolutely beautiful mixed into a bed of greens with fresh seasonal fruit of your choice (my favorites at the moment are fuyu persimmon or red pear). For this salad I used romaine lettuce, sliced red pear and blood oranges, watermelon radish and hemp seeds. It’s a good idea to massage half the vinaigrette into the lettuce with your hands, then add the remaining ingredients and drizzle what’s left of the vinaigrette on top.
Salud!
Frequently Asked Questions
How long does the vinaigrette keep?
Up to three days in a sealed mason jar in the fridge. The olive oil will firm up when cold — let it sit out for a few minutes and shake before using.
Can I use only one of the three powders?
Yes. Each stands on its own. Start with a teaspoon of whichever you have and adjust to taste — Chlorella is the most assertive of the three.
What does it taste like?
Green, garlicky and bright, with the lemon and coconut nectar balancing the minerality of the powders.
What else can I put it on?
Steamed sweet potato, kabocha squash, roasted vegetables, grain bowls, or as a dip thinned with a little water.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
