When it comes to vibrant whole food meals, dressings are the key to success. This is just one version of Amy Chaplin's raw zucchini dressings from her bookWhole Food Cooking Every Day. The multi-flavored sauces are rich and creamy, and offer a fresh new take on standard dressings and vinaigrettes.
Ingredients
For zucchini dressing (base recipe):
For golden citrus zucchini dressing:
Base recipe:
Step 1
Combine the zucchini, scallion, lime juice, oil, and salt in an upright blender (see Note) and blend until smooth, starting on a lower speed and gradually increasing it as the dressing comes together. Use a rubber spatula (with the blender off) to help move the ingredients around as necessary, or use the tamper stick if using a high-powered blender. Adjust the seasoning to taste—some variations with lots of extra herbs will need more salt. Scrape down the sides and blend again. Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using. The dressing will thicken once chilled; thin it out with a little water if needed.
Golden citrus zucchini dressing:
Step 2
Make the dressing following the instructions for the base recipe, adding the turmeric, orange juice, cashew butter, nutritional yeast, and garlic to the blender along with the other ingredients.
Some blender pitchers are wide at the base, which makes blending small amounts difficult. If yours is wide, I suggest doubling the recipes in this chapter that make 1 cup.
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Reviews (1)
Back to Top这是简单而美味。我试着它because I had a zucchini that needed using, and most of the other ingredients on hand. I don't typically have cashew butter so I used a little dollop (only about 1 teaspoon, because PB is distinctive) and it was excellent. I tasted it before the PB and it was good, but the nut butter gives that extra bit of creaminess and richness. It's so good I was eating it by the spoonful out of the blender. Needless to say, I made it again the following week, this time using almond butter - just as good. I've used it on hearty salads and also on rice bowls with chicken and veggies. This is going to be a stape, especially during zucchini season.
lisa_in_truckee
10/8/2019
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