I’m the first to admit that come winter, I want big hearty meals that warm me from the inside out. I eat less salads, and less raw veggies than I do in the summertime. And if I am eating salad, you best believe it is filling and full of seasonal produce and covered in rich dressings. Delicate greens are no longer in season at this point- that’s why I look for greens like kale, cabbage and my personal fave, Brussels sprouts to build the base of my salads. My answer, and new fave is this spicy vegan almond dressing.
On that note, my favourite comfort salad is the caesar. There’s something nostalgic about it – typical store-bought dressings are somewhat questionable, and run of the mill. This “better than caesar” dressing is full of healthy fats, dill, jalapeño and lemon. Drizzle it on your salad, dip your veggies in, or eat it with a spoon – any way you have it, it’s bound to be your new favourite dressing.
Add your favourite protein source for a full meal, and serve with a slice of buttered sourdough. From tofu, hard boiled eggs, or roasted chickpeas, this is a meal-worthy salad fit for anytime of year.
So next time you’re looking for a salad that will make you believe in greens again, whip up a batch of this vegan almond dressing.
Looking for some more salad inspo? Check out this Fig & Fennel Salad
#saladrecipe #saladdressing #vegansalad #vegancaesar #caesarsalad
Vegan Spicy Dill & Almond Dressing
Prep Time: 20 minutes
Serves: 4-6
Ingredients
- 1/4 cup (30g) almonds
- 1/4 cup (60ml) boiling water
- Zest of 1 lemon
- Juice of 2 lemons
- 1 clove garlic
- 2 tsp dill (dried), or used 1 tbsp fresh
- 1/2 tsp miso paste (or 1/2 tsp dijon mustard)
- 2 slices of pickled jalapeños (or chilli flakes)
- Pinch black pepper
Instructions
- Soak almonds in boiling water for 20-30 minutes.
- Combine all ingredients in a blender until smooth.
Notes
Use cashews or sunflower seeds in place of almonds