This doesn’t look much like a Fudgy Flourless Red Chili Chocolate Muffin, does it? Because that’s the recipe I was planning on sharing with you. However, some times things don’t go as planned.
After church this afternoon I began preparing a recipe, what I’m calling, a Green Powerhouse Salad with Roasted Brussels Sprouts and Sweet Potato. Although now that I see how long that is, I may have to revise it a bit before posting the recipe. ANYWAY, as I hemmed and hawed over the dressing I wanted to make – tasting, adding ingredients, tasting, changing quantities, tasting – I came up with this {in my opinion} incredibly satisfying Balsamic Almond and Turmeric Salad Dressing!
And while I was secretly, although hesitantly, thrilled with the way it turned out, I wasn’t completely sold until I got the whole salad together, topped it with this sweet-nutty-with-a-touch-of-tang dressing and put it in front of my really hungry husband. Side note: We got home from church around noon and due to my lolly-gagging with the dressing, plus prepping and photographing our salads, we didn’t eat until 3pm – eek!!
Hmm…when I put it like that, maybe I shouldn’t feel so confident in his raving review of the salad and dressing, I mean the poor guy was practically starved…too late now, HE LOVED IT! And not just one of those, “Mmm, this is good” kinda loves, more like “I think this might be my favorite salad ever” and “the dressing is really good” not to mention “you should do a whole post just on the salad dressing” followed by “I’m serious”. Clearly, I was convinced.
What you may not know is that when his mother sent him off to college ten years ago, this guy wouldn’t even touch salad. And now, he’ll eat a big salad, without meat, and loaded with avocado, chickpeas, sweet potato, and more! Don’t get me wrong, if given the choice, he’ll still take the burger, but STILL, he’s come leaps and bounds over where he was when it comes to eating his veggies.
Off subject there, the point is, I had NO intentions of (A.) posting this dressing on its own and (B.) posting this recipe today! But sometimes, I just get excited and go with it. So I put aside the Fudgy Flourless Red Chili Chocolate Muffins for another day and thought what better way to ring in the Spring weather than with a yummy new salad dressing to put with all those greens your eating while getting ready for your bikini body! Or is that just me :)
Anyway, if you’re looking to change up your salad routine, I highly recommend giving this dressing a try. The balsamic and apple cider vinegar give it a slight bite, while the almond butter adds a lovely nuttiness, as the honey contributes the perfect sweetness to perfectly compliment the spice of the smoked paprika {P.S. new to Smoked Paprika and LOVING it!} and turmeric!
Oh and quick disclaimer: While photographing this afternoon, my main objective was to capture the ingredients of the salad, which means I didn’t get any pictures of the ingredients for the dressing, nor did I get any exceptionally good photos of the dressing. My focus was the salad. But with the encouragement of my Business Manager (a.k.a. husband), I decided to give this Balsamic Almond and Turmeric Dressing the attention it deserves and devote a whole post to it. All this to say, please forgive the lack of creativity in the pictures!
These last few pictures are a little preview of the Green Powerhouse Salad with Roasted Veggies {there, that was a bit shorter}, stay tuned for the full recipe later this week!
Balsamic Almond and Turmeric Salad Dressing
Ingredients
- 1 tbsp balsamic vinegar
- 1 tbsp apple cider vinegar
- 1 tbsp extra virgin olive oil
- 1.5 tbsp honey
- 1.5 tbsp almond butter
- 3 tbsp greek yogurt plain
- 3 tbsp water
- 1/4 tsp garlic
- 1/4 tsp smoked paprika
- 1/2 tsp turmeric
Instructions
- Add all ingredients to bowl and whisk until smooth, creamy texture.
- OR add all ingredients to food processor or NutriBullet and blend until smooth.
- Makes approximately 3/4 cup or six servings.
- Store in refrigerator up to one week.
Nutrition
