Almond butter in the salad dressing? Yes! It adds a rich, creamy heft and brings out the best in a spicy trifecta: Cinnamon, turmeric and serrano pepper.
160 calories per serving
- 1 pound green beans, trimmed
- 1 small red bell pepper, thinly sliced
- 1 tablespoon olive oil
- Salt & fresh ground pepper to taste
Moroccan Almond Dressing*
- 1/4 cup unsweetened almond milk
- 1 1/2 tablespoons unsweetened almond butter
- 1 1/2 tablespoons white balsamic vinegar
- 1/4 teaspoon cinnamon
- 1/2 teaspoon turmeric
- 1/2 – 1 serrano chili pepper, seeds removed and roughly chopped
- 1/8 teaspoon salt
*Makes a generous 1/4 cup dressing. Keeps in the fridge for several days – and gets spicier with time. Excellent on dark, leafy greens such as spinach, kale or arugula, topped with apples and cheddar cheese. This dressing is also great with chicken, shrimp or tofu.
Make the dressing: In a blender, mix the dressing ingredients until well combined. Taste-test the dressing. For a spicier dressing, add additional serrano pepper, and blend again.
Prepare the salad ingredients: Pour the olive oil into a large sauté pan over medium high heat. Add the green beans to the pan and cook, turning frequently, for about 5 minutes, or until beginning to soften. Add the bell pepper, salt and fresh ground pepper to taste, and cook for an additional 3 minutes.
Assemble the salad: Transfer the veggies to a plate or serving bowl and toss with a light but thorough coating of the dressing. Add salt and pepper to taste and toss again. Serve, and enjoy!