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.
Course:
Salad
Serving size: 1
Author: Kate Mann
-
2
tablespoons
unsweetened almond milk*
*For a thicker dressing reduce the almond milk to 1 tablespoon.
-
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
-
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.
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Paprika adds peppery undertones and brick red hues to the dressing.
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Oh so nummy: Zucchini noodles with nutty nutmeg dressing and parmesan cheese.
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Nutty nutmeg dressing cloaks a kale and roasted cauliflower salad.