
Cumin Jalapeno Vinaigrette
a recipe from
Visionary Kitchen A Cookbook for Eye Health
By: Sandra Young, ODAvailable at Golden Vision Clinic
- 1 Jalapeno, ribs and seed removed, roughly chopped
- 1 garlic clove, crushed
- 2 tsp whole grain mustard
- 2 Tbsp lime juice
- 2 Tbsp red wine vinegar
- 1 Tbsp agave nectar or raw honey
- ½ tsp ground cumin
- ¼ tsp sea salt
- ¼ tsp black pepper
- ¼ cup extra virgin olive oil
- 3 Tbsp cilantro, chopped
- Place all ingredients except cilantro in a blender and puree. Add cilantro and pulse to incorporate.
- Keep refrigerated for up to 7 days.
Lutein + Zeaxanthin ● 11mcg
Omega-3 ● 47mg
Vitamin E ● 4%DV
Omega-3 ● 47mg
Vitamin E ● 4%DV
MAKES 1 CUP ● SERVES 12