This recipe has no sugar added, which made me think that I should remind you all to check out Jacqueline Smith's Go Sugar Free Course! A new course begins soon, and I want to encourage you all to at least head to her site to read about the amazing work she does to help people (like me) get control and lead their healthiest, happiest life! Taking her course changed the way I feed my family and myself and I am so grateful for that.
This is going to sound ridiculous, but I feel like I'm finally getting my life in order after having my youngest son TWO YEARS AGO. I know. It's taken me this long and I think that's probably OK and not unusual. I mean, babies are hard work. You're tired, anxious, deliriously in love, and unsure ALL THE TIME. Once you get out of that phase, which lasts about 12-18 months, you enter the omg-I-have-a-toddler-slow-the-eff-down phase. Not as exhausting as the first phase, but close. Things are dropped and broken on the daily, but you get the sweetest hugs and kisses on the face of planet, so the deliriously in love part stays as intense as ever, and you have more freedom to do things like laundry and meal prep. That's our current phase.
Fortunately, this phase is coming at a good time because the 5 year old is involved in lots of evening activities right now. I have my wits about me enough to get a meal plan together each week, which helps me have our dinner ready and in the Instant Pot/Slow Cooker/Rice Cooker before we head out for swimming/soccer/choir/etc. Now that the weather is getting warmer, my current favorite trick is throwing a ton of stuff on the grill Sunday night so we have ready-to-eat options throughout the week. Grilled meat and veggies are perfect in everything from pasta to bowls to sandwiches.
Spoiler Alert: I'm working on an eBook to help you all prep for the week with realistic recipes that are Set the Table worthy: beautiful, healthy, and delicious. Keep your eyes peeled here and here for updates on this exciting project! I cannot WAIT to share it with you all.
Annnnd moving on to this gorgeous salad dressing...
This dressing came about thanks to a big batch grilling night a couple weeks ago. I had a jalapeño and a bunch of scallions that needed to be used up, so onto the grill they went! I didn't have an exact plan for them, but getting them nice and charred helped me come up with the idea to whir them in the blender to make a tasty, easy salad dressing for the week. I used a touch of mayo, a lot of plain greek yogurt, lime juice, cilantro, garlic, and some salt and pepper. And I was immediately addicted.
My sometimes boring lunch turned into a zingy salad of all my favorite things (hearts of palm, avocado, grilled chicken thighs, crushed tortilla chips) and a healthy drizzle of this creamy grilled scallion jalapeño salad dressing.
I have also found that this dressing makes an excellent dip for cut up veggies, or a spread for sandwiches! Hello, multi-tasker of my dreams!
So the next time you fire up your grill, make sure you have a jalapeño and some scallions to add to the mix so you can make and enjoy this all week long. YOU'RE WELCOME.
Creamy Grilled Scallion Jalapeño Salad Dressing
Makes about 1 cup of dressing
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
- 1 medium/large jalapeño, grilled, stem removed (for spicy: leave seeds intact | for mild: scrape out seeds and membrane)
- 4 scallions, trimmed and grilled
- 1/3 cup mayo
- 1/2 cup plain greek yogurt (I suggest Tillamook or Noosa)
- 1/2 cup cilantro, leaves and stems
- 1 clove of garlic
- juice of 2 limes (at least 2 tablespoons total)
- salt and pepper to taste
- milk to thin the dressing if needed
- Place all ingredients in a blender or food processor.
- Pulse until creamy dreamy dressing forms. Taste and adjust seasoning as necessary.
- Store in an airtight container in the fridge and use as needed.
