Thai Dressing

DSC_0634Sometimes genius is spurred out of necessity… sometimes in combination with what is left in your cupboards. But when it happens… it is like magic; this was how it was for us and this dressing.  

We have been trying to increase our greens intake after reading Eat to Live by Joel Fuhrman (a great book BTW). Now our leafy greens intake wasn’t bad, it was quite good actually, but after reading this book we thought we had room to up our game.  Rob especially seemed excited to embrace this new challenge… and so it began.

We have been enjoying huge plates and bowls filled with freshly chopped greens and mixed veggies. We found we love to mix kelp noodles and sundried tomatoes into the mix along with our regular staples and whatever surprises are delivered to our doorstep weekly in our organic veggie baskets. Shockingly the ‘Kale Monster’ has come to respect avocados as well. (Yeah!!!)

IMG_2634I try to incorporate a fair amount of Thai flavours into our dishes as they are usually a big hit in our family, and this dressing met rave reviews. I have to admit I was a little bit of a doubting Thomas on this one. We eat a lot of veggies and I wasn’t sure how we would increase our intake even more, but this dressing has transformed salads for me onto a whole other level… currently they are surpassing the green smoothies even! (Insert shocked gasp)… I never thought I would say that, and luckily there is more than enough room for both.

From our family to yours, we hope you enjoy!

Thai Dressing
  • ½ cup water
  • Juice of 1 lemon
  • 2 Tbsp coconut aminos or (Braggs / Soy sauce)
  • 3 Tbsp almond butter
  • 1½ Tbsp honey (or agave / maple syrup)
  • 1 Tbsp sunflower butter (or tahini)
  • ½ tsp piece of ginger
  • 1 hot chili pepper (spice up or down to taste)
  1. Blend all ingredients together in your vitamix and serve over salad or use as dipping sauce.


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