Vegan Anti-Inflammatory Green Dressing

Ingredients

• 2 cups Fresh Spinach (packed, washed)
• 1 cup Fresh Kale (stems removed, torn)
• ¼ cup Fresh Parsley (tightly packed)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 tablespoon Apple Cider Vinegar (raw, unfiltered)
• 1 large Garlic Clove (peeled)
• ½ teaspoon Fresh Ginger (grated)
• ¼ teaspoon Turmeric Powder (organic, for anti‑inflammatory benefit)
• ¼ teaspoon Black Pepper (freshly ground)
• ¼ cup Water (cold)
• ½ teaspoon Sea Salt (optional, to taste)

Instructions

1. Prepare the Greens

   Wash spinach, kale, and parsley thoroughly. Remove tough stems from kale and tear the leaves into smaller pieces.

   Time: PT2M

2. Blend the Base

   Add the spinach, kale, parsley, lemon juice, apple cider vinegar, garlic, ginger, turmeric, black pepper, and water to the blender. Blend on high until completely smooth.

   Time: PT3M

3. Season and Adjust

   Taste the dressing and add sea salt if needed. Blend for another 10 seconds to incorporate the salt.

   Time: PT1M

4. Transfer and Store

   Pour the dressing into a small bowl or airtight jar. Refrigerate for at least 10 minutes to let the flavors meld before serving.

   Time: PT4M

Nutrition Facts

Calories

45

Protein

2 g

Carbohydrates

6 g

Fat

0 g

Fiber

2 g