Throughout the last year, one of the most consistent things I have experimented with in my kitchen is dressings. I love that you can combine everyday pantry staples with seasonings, a little olive oil and vinegar and create a custom, fresh dressing in minutes. You’ve seen me make simple 1-minute vinaigrettes, a basil jalapeño dressing, a honey dill dressing and even more on my Snapchat stories. When the gals from Revival Food Co. and I decided to partner to create four new recipes for their almond butters, I knew a dressing was one of the things I needed to make.
When I’m in a pitch for a last-minute dinner recipe, one of the easiest things to make is a veggie stir fry with some kind of protein (chicken, shrimp, tofu) and serve over noodles, brown rice, quinoa or lettuce. My go-to dressing is an Asian peanut sauce. I thought about how amazing almond butter would taste to compliment the soy, sesame and sriracha flavors. It was as easy as that! This almond butter dressing was born and I’ve been tasting it with a fork by itself because it’s that good.
Of all the Revival almond butters, the Super Spread is my absolute favorite. Its crunchy from the dry roasted almonds, ground golden flaxseeds and chia seeds, but also perfectly salted with pink Himalayan sea salt. This is my favorite almond butter to simply spread over toast (or eat with a spoon!) but it also works just as smoothly for cooking. While you could certainly use any almond butter, I highly recommend giving the Classic or Super Spread from Revival a try with this dressing. You can even buy them online now!
For the salad, I topped a big bowl of arugula with Persian cucumbers, sliced radishes, diced yellow pepper, shredded carrots and my absolute favorite and no-fail baked chicken. I topped with slivered almonds for a crunchy touch and voila! That was a super easy salad and I adored the colors. One thing to note about using this dressing for salads – it does get thicker and fluffier as it sits in the fridge, so bring it to room temperature before you use or stir around a bit. If you are going to add it to warm noodle bowls, it will loosen as it warms!
- ¼ cup almond butter, Revival Food Co. classic or super spread recommended
- ¼ cup unsweetened almond or coconut milk
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 lime, juiced
- 2 teaspoons agave or honey
- 2 teaspoons sriracha – or more if you like spicy
- Pour all ingredients into blender and blend until smooth. About 30 seconds.
- Taste and adjust seasonings as needed. If you like spicy, add more sriracha!
- Store in a mason jar or container. Makes enough dressing (1 cup) for about four salads. Use within four days if using coconut milk or longer with almond milk.
If you haven’t tried cooking with almond butter, look back on these other recipes I’ve created! The coco almond butter chili is a rich take on a lighter chili that will be perfect for January resolutions. These almond butter chai balls are a healthier, no bake dessert that could double as an energy snack or even breakfast! Finally, add almond butter to your next appetizer by making this almond butter and fig bruschetta. The tiny toasts are as photogenic as they are delicious.
Love food. Love self. Love life.
This post is sponsored by Revival Food Co., but all opinions remain my own. Thanks for supporting brands that can make new things possible on Gourmet Gab!1