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This Lemony Bean Salad Dressing recipe is vegan, oil-free, and full of healthy plant-based protein. It’s perfect for nutritarian salads.
I love experimenting with different salad dressings. Given that I eat at least one giant salad a day, my taste buds require new flavors every so often. While I was stuck on my Green Goddess Dressing for most of last year, my second favorite was probably my Creamy Hummus Dressing.
This new recipe is an evolution of the hummus dressing. Here, I use regular white beans instead of chickpeas, and I substitute lemon juice for vinegar. I also add some different spices and sun-dried tomatoes. I’m calling it “Protein-Packed Lemony Salad Dressing” because of the protein in the beans. I’m not one to count grams of protein in my diet (I know that as long as we eat a whole-foods, plant-based diet, then we are assured enough protein), but this dressing does provide a good source of protein for the salad.
You probably need a high-speed blender to make the dressing. You just combine the ingredients in the blender,
I’ve been using this on all different types of salads including this one with black beans and homemade tortilla chips (corn tortillas sprayed with a bit of canola oil and baked at 350 for 12 minutes):
Here’s the recipe:Print
This Lemony Bean Salad Dressing recipe is vegan, oil-free, and full of healthy plant-based protein.
- 2 lemons
- 2 shallots
- 1 1/2 cups cooked or canned white beans
- 2 tablespoons tahini
- 2 cloves garlic
- 1/2 cup apple cider or coconut vinegar (or your favorite)
- 2 teaspoons ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 2 pitted Medjool dates
- 1 teaspoon white miso paste or lower-sodium miso paste
- Squeeze juice from lemons into a high-speed blender.
- Chop shallots and add to lemon juice.
- Rinse and drain beans and transfer to blender.
- Add tahini, garlic, vinegar, cumin, chili powder, paprika, dates and miso paste. Process until smooth. Add cold water, if necessary, to reach desired consistency.
Speaking of salad dressings, you’ll notice that I don’t use oil in them. In fact, I rarely use oil at all but get my fats from whole-food sources like nuts, seeds and avocados (the fat source in the dressing above is from the tahini which is ground sesame seeds). Anyway, the reason I cook this way is because of what I have learned from Dr. Fuhrman about eating the whole food to get the most nutritional benefit.
What are your thoughts on added oils?
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