This dressing is magic. We make it at least once a week rotating out the veggies in the salad. Lately, I’ve been swapping zoodles for shirataki noodles. I also tend to add a little extra raw garlic and some flaxseed oil for bonus nutritional goodness.
While peanut butter might be more traditional, I avoid legumes and find the almond butter is just as tasty. Use whatever you prefer. If you have a fancy, high speed blender you can add a heaping quarter cup of sprouted almonds instead of pre-made almond butter. We don’t have the space in our tiny Hong Kong kitchen but I’ve been able to find a great raw, organic almond butter here make from sprouted organic almonds and nothing else.
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Play around with the veggies and dressing to make this your own. It would be fantastic with shredded chicken or shrimp. No matter how you adapt it, I have no doubt it will be a family favorite.
Macro Breakdown per serving (a serving is 1/2 the recipe)
315 Calories
Total Carbs 21g | Fiber 7g | Net carbs 14g | Protein 23g | Fat 48g
Always weigh and measure your own ingredients to ensure accurate tracking.
2 comments
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I’m so excited for you! Let me know if you have any questions!