This is an amazing perimenopausal recipe that’s super versatile! It contains parsley and dill, but you can also mix it up and try oregano, basil, mint. Herbs are often powerful medicinals. Each has its own unique properties. Take parsley and menopause, for example.
Parsley contains phytonutrients that can help reduce hot flashes. It contains antioxidants and is detoxifying, so good for breast health. And finally, it helps strengthen our BONES! We think of parsley as a basic kitchen herb, but we don’t give it enough credit for its medicinal strength and nutrient density. Since it can be hard to eat parsley in significant quantities, putting it in a salad dressing is a great way to get more of it.
You get a lot of bang for your buck when you can pack in the nutrients and neutralize the flavor alongside soaked cashews. The cashews have their own health benefits and give the dressing the creamiest, most addictive taste. Distributed over a salad, the Creamy Herb Dressing is the perfect fresh flavor balance.
This entree salad would combine well with the Creamy Herb Dressing. So much goodness and nutrition all in one place. You could also check out this New York Times recipe for Parsley Hummus.
- 1 cup cashews soaked for 1-4 hours
- 1 lemon juiced
- 1 bunch parsley roughly chopped
- 1 bunch dill roughly chopped
- 1/2 tsp. sea salt
- freshly ground pepper
- 1/4 cup extra virgin olive oil
- 1/4 cup water plus more if needed
- Blend in a vitamix or blender until creamy and smooth. Add more water if necessary. Store in a glass jar in the fridge for up to one week.