1 cup water
½ cup balsamic vinegar
3 tablespoons chia seeds
3 cloves garlic
1–2 Medjool dates pitted
½ teaspoon black pepper
¼ teaspoon no-salt seasoning
¼ teaspoon dried oregano
¼ cup chopped fresh parsley
Directions
1. Place all of the ingredients except the parsley into a blender. Blend until smooth and creamy.
2. Add the parsley. Blend for just a couple seconds or pulse a couple times, so you can still see green flecks of parsley.
3. Shake the container or stir the dressing well before using.
4. Store in an airtight container in the refrigerator for up to 10 days.
By Chef Katie Mae