I’ve been on a total green food kick lately. Lately? What am I saying. I’ve been on a green food kick for pretty much the past 3 years 😛 I love all green food partly because it makes me feel healthy, and partly because greens is my favorite color! Alright, maybe I don’t love ALL green food.
majorly hate prefer to avoid arugula.
And any food that’s normally not green but is dyed green for St. Patrick’s day.
Basically I just love eating green plants.
So complete honesty… This dressing was sort of an accident. One night I wanted something a little special to put on my salad, so I rummaged around in our kitchen collecting whatever randomness was available. And poof! It turned into my something special. I love when that happens.
I found this dressing recipe especially wonderful when paired with a curry-flavored component. I have a special place in my heart (and stomach) for cauliflower rice, so curried cauliflower rice is what you see in these photos!
Before we continue, PLEASE tell me you’ve all tried cauliflower rice? If not, stop reading this post right now and go check out THIS POST with my recipe for homemade cauliflower rice! Or drive to your nearest Trader Joe’s and get some of their frozen cauli rice, which is equally as fantastic. Totally obsessed.
I’ve got all kinds of fun cauli rice recipes to share with you in the future 😉
But back to this recipe.
Super healthy, super creamy, super flavorful, super GREEN.
- ½ cup edamame, precooked and cooled
- ½ cup canned light coconut milk
- 1 Tbsp cilantro leaves
- 1 tsp tahini
- juice of ½ lemon
- salt to taste
- Add all ingredients to a blender (I used a NutriBullet) and blend until completely smooth and creamy.
- Drizzle that creamy business all over your food.