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Michele the Trainer’s Almond Butter Dressing — One Run to Trader Joe’s Series
Michele the Trainer’s Almond Butter Dressing
Wanna make a giant super filling salad?
Please avoid this recipe if you have or suspect any nut or peanut allergies.
In the USA, some cities have Trader Joe’s. You can still enjoy this recipe by locating the ingredients at a healthy or bio store near you.
Please read the entire recipe first and remember, use organic food ingredients when you can!
This is a great dipping sauce! If you’re making a slaw or a salad, I would include chopped cilantro and chopped green onions and shredded carrots. This is excellent on spicy greens like Arugula (make the base salad with Arugula and shredded carrots!
Let’s make this easy—we’re going to start with 2/2/2, enough for one personal salad. I love my salad to be a GIANT bowl endeavor so I’d start with a blender and a larger portion of this dressing.
**If you want to increase the yield of this recipe, just increase all 3 of those first ingredients, say .25cup/.25cup/.25cup and add lime juice to taste. I’d use a blender if I was making a larger portion.
2 tablespoons of organic Almond Butter (OR 2 tablespoons powdered peanut butter—if you use 2 tablespoons powdered peanut butter you might need to add an additional 1 tbsp of water). Organic raw Almond Butter is the healthiest choice for this dressing.
2 tablespoons of white Rice Wine vinegar (unseasoned)
2 tablespoons of Soy Sauce (or gluten free tamari or braggs)
1-2 tablespoons of Sesame oil (since we already have oil from the almond butter, you can put sesame seeds on the salad instead and omit this oil…1 tbsp will give us the sesame taste we want)
Juice of 1-2 Limes
Optional–Pinch of HEAT, like a pinch of Cayenne or more (If you love heat, and **increase the yield of this recipe and start with a half of a fresh jalapeno, serrano or habanero into the blender). You can use Sriracha here too (or any hot sauce), just fold it in after you’re done making the dressing.
Optional—Totally optional. Garlic, start with 1 clove and move up to taste. Restaurants likely use garlic powder, and I do not love garlic powder. You will change the dressing with fresh garlic, but if you love fresh garlic go ahead, but start small. I don’t need every salad dressing to have garlic…keep reading as you might want to add Ginger instead :).
Optional—Grated ginger. Ginger will make this a dominantly ginger dressing that will still work with an Asian salad, but again, usual peanut sauce in a restaurant likely does not use fresh Ginger. I would though!
Optional-if you’re blending and you want to add half of a Green Apple for sweetness, cored, go ahead
If you love this, you can get my Sexy Salad book (How to make a Boring Salad Sexy by Michele the Trainer) available on Amazon and please visit me at www.MicheleTheTrainer.com Thank you!
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