This is an absolutely delicious, creamy salad dressing. It has a little “bite”, but is not too spicy in my opinion. I’m not into spicy foods personally. But the flavor layers are amazing on this one. Smoked chipotles come canned in adobo sauce and are available in most grocery stores. They are highy smoked and very hot, so I just call for 1/2 pepper in this. if you are sensitive to peppers, just use 1/4 pepper instead. This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo programs. Recipe makes 1/2 cup, enough to dress 3-4 salads. Just double recipe for a larger crowd.
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½ c. my Shawarma Mayonnaise
½ smoked chipotle chile pepper in adobo sauce, rinsed, seeded and mashed fine
¼ c. fresh cilantro leaves
Dash each salt and black pepper (or to taste)
½ clove minced garlic
2 T. extra virgin olive oil
DIRECTIONS: Make up the homemade mayo in a food processor as instructed in that recipe. Remove half to a lidded container and refrigerator for another use. (or make a double batch to have on hand). Add all remaining ingredients to the food processor bowl with the remaining 1/2 cup mayo and pulse several times just long enough to shred up the cilantro and blend to a smooth mixture. Serve on a lovely tossed mixture of greens, cucumber and tomato.
NUTRITIONAL INFO: Makes 8 tablespoons, each tablespoon contains: (make a double batch if you have more than 4 salads being dressed)
5.10 g fat
0.20 g cargs, 0.08 g fiber, 0.12 g NET CARBS
0.10 g protein
20 mg sodium