Vegan Thousand Island dressing, low fat
A salad is for many so much easier to enjoy with a good dressing! We surely don’t want to drench our veggies in a store bought version, rich in bad fats and all kinds of conservatives, sweeteners and additives. That is where a good, easy and quick homemade option comes in like my vegan Thousand Island dressing. The original version is made amongst other ingredients with mayonaise, ketchup and pickles, I have replaced these with healthier, more alkalizing ingredients like almond butter, zucchini, bell pepper, olives and tomatoes.
Ingredients for 1 to 2 salads,
- 1 to 2 tbsp. almond butter
- 1 cup cubed, peeled zucchini
- 4 sundried tomatoes, soaked in warm water for an hour, keep the water
- ½ large red bell pepper, chopped
- 3 fresh, soft dates, pitted
- 2 tbsp. lemon juice
- 3 tbsp. chopped green olives
- 1 tbsp. braggs aminos or tamari sauce
- About ½ cup of the soaking water, depending on the thickness you desire
- Black pepper and pink salt to taste, optional
Place all the ingredients, except the chopped olives, in a small blender and blend until creamy. Add the olives and season to taste if needed.
This dressing goes with just about any veggies you can imagine or love! I added it to this huge salad made of lots of chopped romaine, cauliflower, tomatoes, fresh dill, radishes, grated cucumbers and a few slices of avocado. And the best part, you can use all the dressing for your salad or share with someone, guilt free!
I hope you like this as much as we do! Let me know how it turned out,
more plantbased recipes to inspire you,
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