For us, creating new salad dressings is a great way to test and try various ingredients combinations. So, this time we decided to combine almonds, kombucha, lemon zest and some seasoning and ... What we got is downright fantastic!
This plant-based almond salad dressing is creamy, lemony, fresh and sooo delicious. Try it with any kind of a salad - or maybe even as a topping for your fave pasta. Let us know how you liked it!
Prep time: 10 mins
¼ cup almonds, blanched
¼ cup lemon juice
¼ cup Beach please kombucha
Zest of 1 lemon, grated
salt and pepper to taste
2 tbsp olive oil
1 fresh rosemary spring, destemmed and finely chopped
Blend all the ingredients, except oil and rosemary in a blender. Add oil gradually at the end.
Stir in chopped rosemary and store it in a sealed glass jar in your fridge for up to 3 days.