John Myers
Ingredients for 1 servings:
- 40 g almond butter, white
- 40 g linseed oil
- 40 g olive oil
- 40 g rapeseed oil
- 8 g rock salt
- 12 g mustard, medium hot
- 4 g raw cane sugar
- some pepper, freshly ground
- 120 g water
- 80 g lemon juice, freshly squeezed
Instructions
Working time approx. 5 minutes; Total time approx. 5 minutes
versatile for all kinds of leaf salads
Whisk all ingredients in a tall mug with a hand blender (like a mayonnaise disc) until creamy. If you don’t have a hand blender, you can also use a milk frother or pour everything into a tightly closed screw-top jar and shake vigorously. Season to taste if necessary. The sauce tastes very sour on its own. But with the salad, the acidity is just right. It goes well with a variety of leafy salads. You need 50g of sauce per portion of salad. Leftover sauce can be stored in a clean screw-top jar in the refrigerator for a good week. This makes it easy to prepare in advance, for example if you eat salad every day in summer. You can also shake the sauce in the screw-top jar again before each use. The salad dressing is rich in omega 3 fatty acids and also has a good ratio of omega 3 to omega 6 fatty acids. Ideal for anyone who follows a vegan or vegetarian diet or who doesn’t eat omega 3-rich fish like salmon. Nutritional values per serving (50 g): Energy: 195 kcal / 801 kJ, Protein: 1.8 g, Carbohydrates: 1.1 g, Fat: 20 g
Facebook Comments