Golden Citrus Zucchini Dressing
- Preparing Time: -
- Total Time: -
- Served Person:
- 1 medium zucchini, cut into 1-inch chunks (about 1 3/4 cups)
- 1 (3-inch) piece scallion, white and light green parts only, coarsely chopped
- 3 tbsp. freshly squeezed lime juice
- 3 tbsp. extra-virgin olive oil or cold-pressed flaxseed oil
- 1/2 tsp. fine sea salt, plus more to taste
- 1 recipe zucchini dressing, using golden zucchini or a peeled green zucchini and 2 tbsp. lime juice
- 1 (2-inch) piece fresh turmeric, peeled and chopped (finely chopped if using a regular blender)
- 2 tbsp. freshly squeezed orange juice
- 2 tbsp. raw cashew butter
- 2 tsp. nutritional yeast
- 1 (1/4-inch) slice of a large garlic clove
- Carbohydrate 9 g(3%)
- Fat 15 g(22%)
- Fiber 2 g(8%)
- Protein 4 g(8%)
- Saturated Fat 2 g(9%)
- Sodium 302 mg(13%)
- Calories 173
PreparationBase recipe: 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: 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. Excerpted from Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar © 2019 by Amy Chaplin. Photography © 2019 by Anson Smart. Reproduced by permission of Artisan Books. All rights reserved. Buy the full book from Amazon.
PreparationBase recipe: 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: 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. Excerpted from Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar © 2019 by Amy Chaplin. Photography © 2019 by Anson Smart. Reproduced by permission of Artisan Books. All rights reserved. Buy the full book from Amazon.
