Low-Fat Wild Blueberry Salad Dressing (Recipe)

TIMEAugust 12, 2014

Wild blueberries as opposed to conventional don’t change the flavor that much, but the wild ones supposedly have more health-promoting properties. Here is the recipe-

  • 1½ cups unsweetened almond milk
  • 1 cup frozen wild blueberries (if you cannot find wild blueberries, then just choose regular)
  • 3 tablespoons hemp seeds
  • 4 Medjool dates
  • ½ cup lemon juice or vinegar
  • 1 teaspoon low-sodium miso paste or liquid aminos
  • 1 garlic clove
  • 1 shallot (peeled) or about ¼ of a medium red onion
  • 1 bunch fresh, flat-leaf parsley
  1. Combine almond milk, frozen blueberries, hemp seeds, dates, lemon juice or vinegar, miso or liquid aminos, garlic, and shallot or onion in a high-speed blender*.
  2. Grab the parsley bunch by the stems and wash the leaves vigorously under running water. Wrap in a clean towel and pat dry. Chop off the top ⅔ of the bunch (mainly the leaves) and add to the blender. Discard the bottom ⅓ of the bunch (mainly the stems).
  3. Process the ingredients in your blender on high until smooth.
  4. Dressing will keep in the refrigerator for up to 5 days.

*If you do not have a high-speed blender, then you can use a regular blender, but you should soak your dates about 30 minutes ahead of time in very hot water to soften them. Drain the water before adding the dates to the blender.

This article was originally published on Carrie on Living. Read the original here