Pineapple Cilantro Dressing
Unearthed while crafting our Al Pastor Kebab Salad Bowls, this amazing dressing complements not only that recipe but also works wonders on crispy veggies and delightful lettuce bowls with white cheddar cheese. Heavenly taste!
There is a common misconception that all the heat of a chile comes from the seeds, when really it comes from the white membrane instead. If you like a little heat, you could leave some of that membrane in, otherwise carefully scrape it away!
Ingredients:
- ¾ Cup Pineapple chunks with juice
- 1 Jalapeno, veins and seeds removed
- ¼ of a red onion
- 2 Tbsp Fresh Cilantro, chopped
- ½ Cup Olive oil
- 1 Tbsp Adobo Lime Rub
Instructions:
- Place pineapple, jalapeno, red onion, cilantro, and Adobo Lime Rub in a food processor and process until smooth. While processing, slowly drizzle olive oil in a process for another 2 minutes. Transfer to a bowl, cover and refrigerate for 2 hours.
