Almond-Ginger Salad Dressing

a gluten free, delicious and versatile salad dressing


COOK TIME: 0 minutes


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Almond butter works well in many things, including our Almond-Ginger salad dressing!  This take on a classic Asian-style salad dressing uses our heirloom roasted and salted Shakhurbai or raw Gurbandi Almonds ground into a butter, and then generously blended with honey, lime, and other ingredients.  Our Almond-Ginger Salad Dressing is wonderful on raw cabbage, lightly tossed with delicate greens, or scooped by a medley of crudité.  Stir into raw kale with warm sweet potatoes, add to cooked tofu, or use as a marinade for salmon fillet.  This gluten-free and dairy-free recipe is incredibly simple to make in large batches and leave in your refrigerator for multiple uses.


  • 1/3 cup of homemade almond butter, find our recipe here
  • 3 cloves of raw garlic with the green center removed
  • a 1” x 1” piece of peeled fresh ginger
  • 2 Tablespoons Tamari (or, alternatively, 3 tablespoons of soy sauce)
  • 3 Tablespoons honey
  • 3 Tablespoons fresh lime juice (or lemon)
  • 2 Tablespoons rice or apple cider vinegar
  • 1 teaspoon brown sugar
  • 1 Tablespoon toasted sesame oil
  • 4 Tablespoons olive oil
  • 1 teaspoon sea salt


  • Immersion blender
  • Silicone spatula
  • Glass jar, preferably sterilized


  1. Place all the ingredients into the immersion blender vessel.
  2. Using a hand-held blender, puree all ingredients together.  You cannot over-blend, as you want a completely smooth final product.
  3. Use immediately or refrigerate in an airtight glass jar for up to 3 weeks.

a gluten free, delicious and versatile salad dressing

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