Ingredients
Directions
In a blender, puree all ingredients until very smooth (see note).
Taste, and adjust seasonings.
Serve or refrigerate.
Dressing will keep a week or so in the fridge.
Chef's Notes
Yield
Makes about 1/3 cup.
Blender
If you don’t have a small jar for your blender, you will want to double this recipe so it has enough volume to blend, or use an immersion blender.
Blending
If you don’t have a high-powered blender, it is helpful to use ground chia instead of whole. After blending, let it sit for several minutes or longer to thicken slightly. The chia will absorb more moisture as it sits and even after refrigerating.
Dressing Texture
This dressing will thicken more as it stands. So, after a day in the fridge it will become much thicker than when you first make it. To thin, simply whisk/stir water, a teaspoon at a time, to thin as needed.
Herbs
If you prefer the texture of the dried herbs left intact, blend all the ingredients except the oregano and basil, and just stir or pulse those in after.
Sumac Suggestion
For a “Fattoush Salad” dressing, omit the basil and oregano, and add ½ – 1 tsp of sumac (to taste) as well as crushed/ grated fresh garlic to taste.
Recipe from Plant-Powered Dressings by Dreena Burton. Adapted for WHOLE Life Club (WLC).
Ingredients
Directions
In a blender, puree all ingredients until very smooth (see note).
Taste, and adjust seasonings.
Serve or refrigerate.
Dressing will keep a week or so in the fridge.
