Creamy Green Goddess Anti-Inflammatory Dressing
I’m not a huge salad fan. I know, I know, shocking right? Mostly, it’s just because I don’t like having to chop everything up! 9 times out of 10, I’ll just buy a pre-made salad kit so I don’t have to stand there and chop everything. But I was good this week! I made salads for lunch twice this week, determined to get my 8 servings of veggies in per day! I made this one plus a beef fajita salad with the leftover filling from my carne asada tacos I made at the beginning of the week. And I cut all the ingredients up myself! Go me!
Another reason I’m not usually a fan of salads is because I’m super picky about my salad dressings. There’s maybe two bottled dressings on the market that I can stand. But I LOVE homemade dressings! They lack that emulsifier ingredient (whatever it is) and don’t have a weird texture to me. This dressing I created from scratch. I looked up a list of the top anti-inflammatory foods and started throwing as many into this salad dressing as I had on hand. I think there’s four in this recipe. And it came out great! It’s also kept just fine in the frig for 4 days now, although it did need a shake to mix everything back together.
- 1/4 cup raw cashews
- 1 T flax seeds
- 1/2 cup almond milk
- 1 T honey
- 1/4 cup chopped parsley
- 1/4 cup avocado oil
- 1/4 tsp mustard powder
- 1 tsp minced garlic
- 1 tsp lemon juice
- 1 T minced scallions or chives
- In a small food processor or blender, puree cashews and flax seed together until smooth.
- Add almond milk to cashew mixture and blend together.
- Add the rest of the ingredients and puree together for another minute or so. Adjust seasonings to taste. Chill for at least 30 minutes and serve over your favorite salad greens!