Baby Greens with Creamy Pesto Almond Dressing
Almond butter, umeboshi vinegar, and white miso create a creamy, dairy-free base for this basil-rich takeoff on pesto. Jicama adds a cool, crisp flavor to the salad.
1/2 cup roasted almond butter, thoroughly mixed
1/2 cup warm water
1/4 cup lemon juice
1 tablespoon white miso
1 tablespoon umeboshi vinegar
2 medium cloves garlic, minced or pressed
2 loosely packed cups fresh basil leaves, stems and blackened leaves removed
1/4 teaspoon ground white pepper
1 (5-ounce) package baby lettuce mix (about 8 cups), rinsed and spun dry
2 cups jicama, peeled and grated
2 medium roma tomatoes, diced
3/4 cup assorted edible flowers
Nutrition FactsPer serving: 295 calories, 81% fat (27.5 g; 2.3 g saturated), 16% carbohydrate (12 g), 3% protein (2.5 g), 5 g fiber, 52 mg calcium, 1.7 mg iron, 150 mg sodium.
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Directions1. Combine almond butter and warm water in a food processor or blender. Puree until smooth. Add lemon juice, white miso, umeboshi vinegar, garlic, basil, and white pepper. Puree again until smooth, stopping to scrape the sides with a spatula. Transfer to a jar, cover, and refrigerate for at least 1 hour before serving to allow mixture to thicken.
2. Arrange lettuce in a large salad bowl, and mound jicama in the center. Scatter the diced tomatoes over the lettuce.
3. Divide salad between 4 large dinner plates and add dressing to taste. Garnish with edible flowers, if desired.