The reality of food blogging and recipe development is that sometimes things don’t work out. Sometimes I have this really great idea in my head that I play over and over, figuring out every component and flavour and ingredient and method, becoming completely distracted at work while I dream of dinner and make a mental list of the things I need to get at the grocery store. And then it fails. Well works out much differently than expected. And the thing is, when you spend all this time dreaming about the greatness that is going to be this creation, and it flops, it can be a real letdown. I’m looking at you vegan-spelt-chocolate-cake-weekend-fail. Sometimes all the thinking and planning in the world just can’t account for the final outcome. Because often it’s just a process. A trial and error, prefect until perfect, go to the grocery store again because I used up all the ingredients process. It can be frustrating and discouraging, but the end success is always worth it. I guess that’s why when a recipe works out exactly right the first time and just needs minor tweaking it is just so awesome. It makes me want to pause everything and photo and write immediately for fear I will lose this moment of bliss and perfect recipe success. That’s like this dressing.
Oh man, this dressing . . . Even the boy, who is not the biggest fan of seaweed, was eating this by the spoonful and then on salad and pasta and for a sauce for veggie bowls. We’re all over it. The salad is really just a medium of delivery for the dressing. Put it on pasta if you’d rather, or make up some awesome roasted vegetables, and drizzle it over the top. Or just dip your finger straight into the jar for the most immediate delivery. I won’t judge.
Don’t be turned off by the seaweed. It contributes a nice, salty, umami flavour, which is balanced out well by the other ingredients. The beans mean it has a creaminess that makes it good enough for pasta and the addition of kombucha means it actually packs a good nutritional punch including protein, probiotics and fiber. I was inspired by this kombucha vinaigrette a few weeks ago, and have been thinking ever since about how I can incorporate kombucha into a sauce or dressing. And the result is definitely a success!
Packed with protein and healthy fats, this salad and dressing come together quickly and make a perfect lunch or side for dinner. The dressing is packed with flavour and the leftover can be used on pasta for a delicious, creamy dinner option.
Ingredients (Serves 2)
For the Dressing
- 3/4 cup white kidney beans
- 2 green olives, sliced
- 1/2 sheet nori
- 1 tsp tahini
- 2 tbsp lemon juice
- 1 tbsp water
- 1 tbsp Apple Cider Vinegar
- 5 tbsp kombucha
- 1 tbsp nutritional yeast
- 1/4 tsp salt
For the Salad
- 2 cups Kale leaves
- 1 cup mixed greens
- 1/2 avocado, diced
- 2 tsp lemon juice
- 1 small carrot, julienned
- 1/4 cup cucumber, spiralized
- 1 tbsp hemp hearts
For the Dressing
- Add all the ingredients to a food processor and pulse until smooth. Add an extra 1-2 tsp of water if you prefer your dressing to be very runny.
- Pour into a jar and place in the refrigerator until ready to use.
For the Salad
- Place the kale and mixed greens in a medium bowl.
- Add salt, avocado and lemon juice.
- Using your hands, massage the avocado and lemon juice into the greens until the kale is softened and all the greens have been covered.
- Add remaining vegetables and hemp hearts.
- When ready to serve, shake dressing well and then pour over top and toss to coat.
Go get your seaweed. I hear this dressing calling your name . . .