Zesty White Bean Ginger Dressing
I got on an oil-free dressing kick last spring when my husband and I decided to challenge ourselves into eating more salads. Then life happened and we slowly stopped, became a little more clogged up, and amped up our green smoothie game. Well, a few weeks ago we nixed the green smoothies and aim to eat a large salad everyday to get those bowels moving. I love green smoothies, they make me just feel so good, but the act of chewing a salad down is more satiating for my stomach. So if you have time to make a salad (not just lettuce and ranch but beans and hearty greens like kale, cabbage, and spinach ) then great! That is the best. If you don't have time then a nice thick green smoothie (water, a crap ton of spinach, a frozen banana, and a peach) is a great alternative. So back to the drawing board with the a salad dressings. Of course you could just add olive oil and vinegar to your salad, but oil has zero nutritional benefits for you... so why not add BEANS to your salad dressing? Add fiber to your fiber? This dressing is seriously good. Tested on friends, husband, and clients. Load it up. Mix it up. Eat it up.
1 can white beans, rinsed
1/4 c lemon juice
2 tbsp braggs liquid aminos
2 tbsp tahini
1/2 tsp turmeric
dash of black pepper (helps absorb the turmeric)
1 tbsp apple cider vinegar
1 medjool date, pit removed
1 clove garlic, peeled
fresh ginger (about the size of a clove of garlic)
1/2 tsp salt
6 tbsp water
- Add all ingredients to a high-powered blender, and blend for 1-2 minutes until creamy and smooth.
- Pour over salads or use as a dip for raw veggies.
- Recipe for the salad pictured above:
- 2 c cabbage, sliced
- 2 c spinach
- 1/2 c cucumbers, chopped
- 1/2 c snow peas, chopped
- 1 c black beans
- 1/2 c short grain brown rice (pre cooked) (or use baked potatoes instead)
- 2 tbsp raisins
- 1 tbsp sunflower seeds
- 1/3 c dressing
- Mix salad and dressing together and enjoy!