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Pistachio-Lemon Dressing

Posted on Jun 18, 2013 by in Recipes and Reviews | 4 comments

Oil-Free Pistachio Lemon Dressing

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….

Massaged Kale Salad

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.

Oil-Free Pistachio Lemon Dressing

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!

Pistachio-Lemon Dressing
Prep time
Cook time
Total time
Recipe type: Dressing
Cuisine: Vegan, Gluten-Free
Serves: 4
  • ¼ cup Pistachios, shelled
  • 2 tbsp Lemon Juice (approx 1 lemon)
  • 2 tbsp Water
  • 1 tbsp Vegan Mayo
  • Pinch of Salt
  • Pinch of Pepper
  1. 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!


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