It finally feels like summer here in Minnesota, so I have been avoiding turning the oven on at all costs. Not to mention, when it gets hot out, the last thing I can even think about doing is eating, so I like to make as many cool salads as possible.
I’m pretty big on staying away from sugar, so store-bought dressing isn’t really my thing. Though I have to say, I get a little bored every now and then with balsamic or other vinegars, so I often find myself whipping up my own dressing,
I came across some pistachios this weekend that were very cheap, so I picked up a bunch of them, but when I tasted them they weren’t exactly the freshest. What to do….
I decided that I could mask some of the staleness by making them into a dressing – and thus this recipe was born. It’s semi-creamy and adds a delicious nutty flavor to any salad. I really enjoy how the lemon is the star and the pistachios are simply the vehicle with which to tame the tang a bit. I made this oil-free, though you can certainly use oil instead of water if you like.
I massage it into some kale for quite the fantastic lunch, but it goes well on any kind of greens. It keep for about 3 days in the fridge. Enjoy!
- ¼ cup Pistachios, shelled
- 2 tbsp Lemon Juice (approx 1 lemon)
- 2 tbsp Water
- 1 tbsp Vegan Mayo
- Pinch of Salt
- Pinch of Pepper
- Place all ingredients into a food processor or blender and blend until most of the pistachios are broken down into very fine pieces. If you’d like it thinner, just add a tablespoon more water. Store in an airtight container in the fridge.
I have a campfire cooking breakfast recipe coming for you on Thursday!