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Chipotle Dressing

Hemp Oil contains essential fatty acids your body cannot produce. (1)

Print Recipe
Chipotle Dressing
Suggested Use: Fine shredded black kale, lettuce, roasted corn, black beans, crushed tortilla chips, fresh tomato, avocado, shredded & roasted sweet potato. Hint: Works well with crisp lettuce and charred vegetables such as corn, roasted red peppers and even black beans. Feel free to make it a meal by adding charred or smoked meats.
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Course Salad
Servings
Salads
Ingredients
  • 12 g Chipotle Peppers No Seeds
  • 20 g Adobo Sauce From Can Of Chipotle
  • 70 g Lime Juice Freshly Squeezed
  • 55 g Red Wine Vinegar
  • 75 g Raw Honey Un-Pasturized
  • 3 tsp. Himalayan Sea Salt Or Regular Sea Salt
  • 1 tbsp. Smoked Paprika
  • 5 tsp. Oregano Fresh If Available
  • 100 g Hemp Oil Ensure It Is Pure
  • 150 g Avocado Oil Extra Virgin (Cold Pressed)
  • 1/2-1 pc Ripe Avocado To Your Desired Thickness
  • 2 Tbsp. Black Pepper Fresh Ground
Course Salad
Servings
Salads
Ingredients
  • 12 g Chipotle Peppers No Seeds
  • 20 g Adobo Sauce From Can Of Chipotle
  • 70 g Lime Juice Freshly Squeezed
  • 55 g Red Wine Vinegar
  • 75 g Raw Honey Un-Pasturized
  • 3 tsp. Himalayan Sea Salt Or Regular Sea Salt
  • 1 tbsp. Smoked Paprika
  • 5 tsp. Oregano Fresh If Available
  • 100 g Hemp Oil Ensure It Is Pure
  • 150 g Avocado Oil Extra Virgin (Cold Pressed)
  • 1/2-1 pc Ripe Avocado To Your Desired Thickness
  • 2 Tbsp. Black Pepper Fresh Ground
Summer, Private Chef, Cooking, Instructor, Seafood, Cuisine, Book, Chef, Personal Chef, Dinner, Lunch, Catering, Gastronomy, Cook, Cooking, Hire, Hired Gun,  Charred, Calamari, Grilled, Fine Dinning, Gourmet, Food, Ingredients, Food Porn, Food Art, Food Photography, Trevor Ross, Culinary, Idea, Salad, Fresh, Movement, Healthy, Organic, Natural, Local, Handmade, Spa Food, Cottage Food, Health, Fitness Food, Diet, Innovative, Meal, Menu, Restaurant, Creative
Instructions
  1. Weigh all ingredients in blender.
  2. Turn On High for 1 minuet.
  3. Strain through fine strainer.
  4. Toss on your favourite lettuce & veggies.
Recipe Notes

(1) Robert S. Goodhart; Maurice E. Shils (1980). Modern Nutrition in Health and Disease (6th ed.). Philadelphia: Lea and Febinger. pp. 134–138. ISBN 0-8121-0645-8. Retrieved September 12 2016.

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