Almond lemon dressing for salads, toppings or just as a dip. Almonds and lemon is the perfect combo for this dressing. The flavor reminds me of a lemon tart.
This dressing or paste (because it looks like a paste) is so easy to make in 5 minutes for salads, use as a condiment or a creamy dip. I use it as a topping on slices of bread with prosciutto or in wraps.
Start with unsalted almonds and pulse in a food processor until coarse. You are probably asking why not start with almond butter? Well, I don’t have any on hand because I like to make my own almond butter. But, if you have almond butter, please use it up and omit this step of processing the almonds first.
Did you know that an ounce of almonds is 23 almonds? I like almonds, and an ounce of almonds is packed with nutrients. Just in case you wonder, an ounce of almonds delivers 6 grams of protein, 3.5 grams of dietary fiber, 75 milligrams of calcium and other key nutrients such as vitamin E, riboflavin and niacin.
Almonds have good fat, the monounsaturated fat.
Pulse and keep scraping the sides until almonds have a coarse consistency. This process will take about 4 minutes of pulse, stop, scrape, and pulse again. Once the almonds are coarse, it is time to add salt. Pulse again and add salt, lemon, lemon zest, honey, and cold water.
Only 5 ingredients: almonds, sea salt, lemon, honey & water.
I hope you make this and come back to write me a review. If you need an easy salad recipe to go with your almond dressing, here is one.
Creamy dressing that tastes like lemon tart.
- 1/4 cup almonds, unsalted
- 1 tsp. coarse sea salt
- 2 Tbsp. lemon juice
- lemon zest, 3 teaspoons or more
- 1 Tbsp. honey or maple syrup
- 1/4 cup cold water
In a food processor, process and pulse almonds until coarse consistency. Scrape the sides of the bowl after every pulse. Add salt and pulse one more time.
Add lemon juice, honey and cold water. Grate lemon zest with the help of microplane or with a knife or peeler. Pulse everything one last time until a liquid consistency.
Store in glass jar with cover and store in the fridge until ready to use.
Serve dressing in salad, lunch wraps, as a topping or dip.
The nutrition facts is for the entire recipe.
This recipe makes 3/4 cup of dressing.