A very tasty dressing that is rich in many nutrients because of the rich variety of herbs. Suitable for all types of salads, for roasted chicken breast or steaks (instead of chimichurri).
1 bunch of coriander
1/2 bunch of mint, leaves only
1/2 bunch of parsley
8 dill stalks
2 stalks of celery including leaves
1/2 packed fresh spinach
3 teaspoons date honey
5 tablespoons of olive oil
1/2 teaspoon black pepper
1.5 teaspoon salt
Juice from 1 lemon
2 teaspoons balsamic vinegar
3 cloves of garlic
Chop all the green leaves in a food processor with a rotating blade. If you have to, it can be done in a few batches. The leaves should be very very finely chopped but not “soup”.
Add the remaining ingredients and mix well.
Good as a dressing for any kind of salad or as a condiment for meat, chicken or fish.
When you mix half the amount of the dressing with a cup of cooked quinoa, you get a kind of a tabouleh with special seasoning. For the tabouleh add one very finely chopped tomato.