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Protein-Packed Lemony Salad Dressing

Posted Jan 03 2012 8:02pm

I love experimenting with different salad dressings. Given that I eat at least one giant salad a day, my taste buds require new flavors every so often. While I was stuck on my Green Goddess Dressing for most of last year, my second favorite was probably my Creamy Hummus Dressing .

This new recipe is an evolution of the hummus dressing. Here, I use regular white beans instead of chickpeas, and I substitute lemon juice for vinegar. I also add some different spices and sun-dried tomatoes. I’m calling it “Protein-Packed Lemony Salad Dressing” because of the protein in the beans. I’m not one to count grams of protein in my diet (I know that as long as we eat a whole-foods, plant-based diet, then we are assured enough protein), but this dressing does provide a good source of protein for the salad.

You probably need a high-speed blender to make the dressing. You just combine the ingredients in the blender,

blend,

and ta-da!

I’ve been using this on all different types of salads including this one with black beans and homemade tortilla chips (corn tortillas sprayed with a bit of canola oil and baked at 350 for 12 minutes):

Here’s the recipe:

    Print This!    

Protein-Packed Lemony Salad Dressing – Makes 6 Servings

Ingredients:

1 can white beans, drained and rinsed

2 tablespoons tahini

2 garlic cloves

2 shallots OR 1/2 red onion

juice from 2 lemons

water (to thin dressing)

1 teaspoon chili powder

1 tablespoon ground cumin

1/2 teaspoon paprika

3 large dates

1/4 cup sun-dried tomatoes (I use the type that is not packed in oil)

Directions:

Combine all ingredients in a high-speed blender and whirl until smooth. Add cold water to the blender to help thin out dressing to desired consistency.

Speaking of salad dressings, you’ll notice that I don’t use oil in them. In fact, I rarely use oil at all but get my fats from whole-food sources like nuts, seeds and avocados (the fat source in the dressing above is from the tahini which is ground sesame seeds). Anyway, the reason I cook this way is because of what I have learned from Dr. Fuhrman about eating the whole food to get the most nutritional benefit. Dr. Fuhrman has also highlighted research connecting the increase in oils in cooking and the increases in obesity rates in our country. Where are you in this camp, do you use oils in your cooking?

Also, please don’t forget to check out my review of Dr. F’s new book, Super Immunity. In my review, you’ll learn how I was a sickly kid/young adult and why chicken soup should NOT be offered as a remedy to help speed the healing from a cold. It’s posted on the Our Hen House website here and you can even enter to win a free copy of the book! Do it! :)

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