Vibrant Garden Salad With Almond Butter Dressing

I adore salads. Especially those that combine different flavours and textures, creating complete nutritious explosions of taste! This can be a wonderful, healthy and satiating meal of its own, it can be an accompaniment, or even an after school snack.

A sprinkle of a couple of chopped Brazil nuts and a few hemp seeds, along with the delicious nut butter dressing, add not only an interesting texture to this salad, but also your daily selenium requirement, as well as vitamins and minerals, including protein, calcium, magnesium and iron.

This dressing is out of this world! The oil is replaced with healthy roasted almond butter and because it’s the main source of fat in this recipe, you can be generous with its quantity.

Vibrant Garden Salad With Almond Butter Dressing



Vibrant Garden Salad:

5-6 lettuce leaves, chopped (romain, butterhead, iceberg, or any type you prefer)

A large handful of lamb’s lettuce,  (or other leafy green)

1 stick of celery, finely chopped

1 small cucumber, finely chopped

5 cherry tomatoes, finely chopped

1 golden apple, finely chopped (any type will do)

Almond Butter Dressing:

3 heaped tbsp roasted almond butter

1 tbsp soy sauce

Juice of 1 small lemon

1/4 tsp onion powder

1/4 tsp coriander powder

A tiny pinch of curry powder

1 tsp garlic paste

1 tsp finely chopped dill

1 tsp maple syrup

Salt to taste

2-3 tbsp warm water

To serve:

2-3 Brazil nuts, finely chopped

2 tsp hemp seeds

🥒 For the salad, mix all the ingredients in a medium sized bowl.

🥒 For the dressing, place all the ingredients apart from the water in a small jug and whisk well, until lovely, thick and creamy. Add some of the warm water gradually, in order to loosen the dressing, being careful to maintain some thickness. It should be only just pourable.

🥒 To serve, drizzle the dressing over the salad and sprinkle the nuts and seeds over the top.

You can play around with the ingredients of this salad as much or as little as you like. Some of our favourite additions are ripe chopped avocado, grated carrots, tiny raw broccoli florets and pomegranate seeds.





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