Green Coriander Mayonnaise
- Total Time
- 5 minutes
- Rating
- Comments
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Ingredients
- 1ounce young spinach leaves (1 cup, firmly packed)
- 2ounces parsley, stems removed (1 cup, firmly packed)
- 2medium cloves garlic
- 2ounces cilantro (1½ cups, firmly packed)
- 1½teaspoons ground coriander seed
- 1teaspoon lemon juice
- 1cup light mayonnaise
- ½cup nonfat plain yogurt
- Salt to taste
Nutritional analysis per serving (3 servings)
298 calories; 26 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 15 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 5 grams protein; 623 milligrams sodium
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.
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