I love using cold pressed juices as a base ingredient in my cooking because they blend such unique and interesting ingredients with a great balance of sweet and savory from a variety of fruits like apple and pineapple, roots like turmeric and ginger, and greens like spinach and kale. But the best part is, I know exactly what’s in them and am able to avoid additives, preservatives, and fillers without sacrificing flavor and taste. Bottled salad dressings are one of my biggest frustrations in the packaged food world because 99% of the time they have added sugar, thickeners, and are somehow ok on a shelf unrefrigerated for like 10 years which doesn’t seem normal to me. Here is my favorite salad dressing recipe that uses a sweet and tangy green juice as the base for a delicious pesto-y dressing that is great on salads, fish, or grains!
Ingredients:
- 1/4 cup Mighty Dozen
- 3T pistachios
- 1/2 avocado
- 1 garlic clove
- 2 handfuls of fresh basil leaves
- 1tsp lemon zest
- 3T olive oil
- 1/2tsp Dijon mustard
- 1tsp tamari
- Fresh ground pepper and sea salt to taste
Directions:
Pulse all ingredients except the juice and olive oil in the food processor until well chopped and combined. Turn the food processor on low and slowly pour in the juice and oil while running. Turn up the speed once the liquid has been added to fully mix the dressing.
Enjoy!
Annie Lawless & Suja Juice
