a gluten free, delicious and versatile salad dressing
PREPARATION TIME: 10 minutes
COOK TIME: 0 minutes
SERVINGS: 16-20
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.
INGREDIENTS:
- 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
EQUIPMENT:
- Immersion blender
- Silicone spatula
- Glass jar, preferably sterilized
INSTRUCTIONS:
- Place all the ingredients into the immersion blender vessel.
- Using a hand-held blender, puree all ingredients together. You cannot over-blend, as you want a completely smooth final product.
- Use immediately or refrigerate in an airtight glass jar for up to 3 weeks.
A gluten free, delicious and versatile salad dressing.
