I made this dressing one day when I was craving a lemony tahini dressing, but found myself without tahini. Almond butter made a terrific stand-in. Feel free to use tahini, or even peanut butter, in place of the almond butter. The fish sauce may seem like an outlier, but it adds a nice, round mouthfeel to the dressing.
Ingredients
- 1 tablespoon almond butter (or tahini or peanut butter)
- 1 teaspoon fish sauce
- 2 tablespoons extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 lemon, juiced (about 3 tablespoons)
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 clove garlic
- 2 tablespoons onions, chopped
- 1/4 cup water
- sea salt and freshly ground black pepper, to taste
Instructions
- Blam everything in a blender until smooth.
Makes 2/3 cup.
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