Add creaminess to your salads by incorporating our nut and seed butters into your homemade dressings. This simple recipe highlights creamy almond butter to create a velvety sauce that transforms a simple green salad into a nourishing meal.
Recipe: Salad with Creamy Almond Butter Dressing
Servings: 6 to 8 | Prep time: 10 min
Ingredients
- 1.3 kg arugula or green lettuce
- 60 mL extra-virgin olive oil
- 60 mL creamy almond butter, at room temperature
- 15 mL + 5 mL (1 tsp) raspberry vinegar
- Salt and pepper, to taste
- 175 mL roasted sliced almonds
- 175 mL slivered almonds, sesame seeds, or fresh pomegranate seeds
Tip: Add diced avocado, hard-boiled eggs, or steamed broccoli to make it a complete meal.
Preparation
- Prepare the base. Place the lettuce or arugula in a large salad bowl.
- Make the dressing. In a small bowl, whisk the olive oil, almond butter, and raspberry vinegar until creamy. Season with salt and pepper.
- Assemble. Divide the lettuce into individual portions, drizzle with dressing, and garnish with almonds. Add your choice of toppings for extra flavor and texture.
Frequently Asked Questions
Why add almond butter to a dressing? Raw almond butter provides a creamy texture and natural richness to the dressing, without the need for dairy or eggs for emulsification.
Can I substitute almond butter with another nut butter? Yes. Cashew butter or tahini work just as well and each bring a different flavor to the dressing.
How long does this dressing keep? Prepared alone, without the salad, it keeps for about 5 days in the refrigerator in an airtight container. Let it rest at room temperature for a few minutes before use, as almond butter can thicken when cold.
Can this salad be made into a complete meal? Yes, easily. Diced avocado, hard-boiled eggs, or steamed broccoli add protein and fiber to make it a complete and satisfying meal.
