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Ingredients
1 ounce young spinach leaves (1 cup, firmly packed)
2 ounces parsley, stems removed (1 cup, firmly packed)
2 medium cloves garlic
2 ounces cilantro (1 ½ cups, firmly packed)
1 ½ teaspoons ground coriander seed
1 teaspoon lemon juice
1 cup light mayonnaise
½ cup nonfat plain yogurt
Salt to taste
Nutritional analysis per serving
12 grams carbs; 1 milligram cholesterol; 299 calories; 6 grams monosaturated fat; 15 grams polyunsaturated fat; 4 grams saturated fat; 26 grams fat; 2 grams fiber; 623 milligrams sodium; 5 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring enough water to a boil to cover the spinach and parsley, and blanch them for 5 seconds. Drain, and run under cold water; squeeze dry in a dish towel.
- Step 2
In a food processor with the motor running, put the garlic through the feed tube, and mince. Add the spinach, parsley and cilantro, and process to chop. Add the coriander, lemon juice, mayonnaise and yogurt, and process until the greens are well blended and the mayonnaise is a bright green. Season with salt. Chill at least a couple of hours or overnight. Use about 2 tablespoons for each serving of salmon.
Private Notes
Comments
This has been my go-to recipe for entertaining during a heat wave for over 20 years! I prepare it as written with one exception: to serve 8-10, I get 3.5-4 lbs of salmon.