I don’t know what inspired me to try almond milk in a salad dressing, but I’m glad I did. It adds a subtle nutty flavor and silky consistency. And since it’s non-dairy, it blends perfectly well with lemon juice and other acidic ingredients. This dressing is as light as a feather in terms of fat and calories but the nutmeg and garlic grace it with vibrant flavor and aroma.
| Makes 1/2 cup | 19 calories per tablespoon
- 2 tablespoons unsweetened almond milk*
- 3 tablespoons plain low-fat Greek yogurt
- 1/2 teaspoon fresh ground nutmeg
- 1/4 teaspoon paprika
- 1/2 – 1 teaspoon minced garlic
- 1 tablespoon lemon juice
- 1 1/2 tablespoons extra virgin olive oil
- 1/4 teaspoon sugar
- 1/8 teaspoon salt
*For a thicker dressing reduce the almond milk to 1 tablespoon.
Whisk together all of the ingredients until combined and emulsified. Allow the dressing to sit at room temperature for a few minutes to allow the spices to meld. Enjoy this sweet, spicy dressing on kale, spinach, zucchini noodles, or endive salad with beets and poached eggs.