Salsa Verde

When you start the Plant Paradox, salsa becomes a thing of the past. Those who like spicy food may be able to satisfy the craving with fermented hot sauce (which is compliant). But for former lovers of pico de gallo, there’s nothing quite like that chunky tomato goodness. Except for salsa verde.

I was always a fan of the green salsa. Back when I used to eat Taco Bell, I’d ask for like 5 packets of salsa verde (per taco), and I think I shed a tear or two when they discontinued it. Someone will have to tell me if they ever brought it back (just kidding, don’t tempt me).

How do you make salsa verde lectin-free?

You need fresh green herbs for a lectin-free salsa verde, preferably right from your backyard. I used a mix of parsley and cilantro for this, but it would work to do all cilantro for this, too. I included other green things–green onions, fresh-squeezed lime juice, and zest. Even the olive oil has a green tinge. This salsa lives up to its name without the tomatillos.

Extra-Virgin Olive Oil

For the oil, use quality EVOO that’s been tested for quality by the North American Olive Oil Association, like this brand.

Fermented Hot Sauce

Believe it or not, hot sauce is compliant on a lectin-free diet, as long as it’s fermented (fermentation is the most effective method of denaturing lectins). This is an optional ingredient, but if you like it spicy, make sure there’s no lectins lurking. This brand is terrific!

Up to 50% Off Lectin-Free Ingredients

What to Serve it With

Salsa verde can dress up any ol’ dish with its green spiciness. These are my favorite recipes to throw it on:

• Egg, Spinach, & Goat Cheese Breakfast Burritos
• Cheesy Cauliflower Breakfast Muffins
• Chicken & Goat Cheese Enchiladas

Recipe for Salsa Verde

TOTAL TIME 15 MINUTES SERVES 4

INGREDIENTS

• 1 cup packed fresh parsley
• 1 cup packed fresh cilantro
• zest and juice of 1 lime
• 6 green onions, chopped
• 2 cloves garlic, crushed
• 1 teaspoon hot sauce (optional)
• 1/3 cup extra-virgin olive oil
• Salt to taste

Pulse the parsley, cilantro, lime zest and juice, green onions, garlic, hot sauce, and olive oil in a food processor until desired chunkiness. Season with salt to taste. Stores in the fridge up to a week or in the freezer for up to 3 months.

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