Spicy, Creamy Vitamix Salad Dressing

Some days, you just happen to have a fridge full of vegetables. Some days, those vegetables span the entire rainbow. Some days, you’ve also got some cashew butter, a sprig of parsley, and a lone jalapeño just begging to be utilized in some sort of creamy-spicy dressing. On days like that, the only human thing to do is make a huge salad and eat it happily from a large blue bowl.

I’ve made some terrible salads in my day, but this gem was not one of them. Not only did it look gorgeous, it contained so many different types of vegetables that I felt like I was basically injecting myself with health. It was also extremely crunchy, which makes eating a salad so much more fulfilling. And the dressing was a whole ‘nother story, but I’ll get to that in a minute.

The Salad

3 handfuls mixed greens, rinsed and shaken dry
1/2 cucumber, chopped small
1 carrot, shaved into curls with a vegetable peeler (or grated, if you want smaller pieces)
1/4 raw golden beet, cut into small matchsticks
1 stalk celery, chopped

Toss everything into a bowl and turn your attention to the next step of the process.

Don’t be dissuaded by the fuzzy and somewhat unappealing picture. Making dressing in a Vitamix is so easy, and endlessly customizable. Just throw whatever ingredients you want into the Vitamix, blend, taste (unplug first! Your fingers!), and add more acid or oil, depending on what it’s lacking. Here’s what I used, roughly:

The Dressing

2 tbsp cashew butter (you can also used soaked cashews)
1/2 inch jalapeño
juice of 1 lemon
1 tbsp fresh parsley, chopped
1 clove garlic, minced
olive oil to taste
salt to taste

Blend everything up in the Vitamix until creamy and smooth. Add more lemon or olive oil to get the texture you want (I like creamy and slightly runny, but not watery) Taste and flavor more as needed.

The cashew butter makes this dressing rich and creamy, and when paired with tart lemon and spicy jalapeño, the effect is unbelievably delicious. You know what to do next…

Top your salad with that delicious vegan goodness.

A dressing this good deserves a little something more, though, so don’t forget:

The Toppings

I used 1/2 avocado, chopped, and some fresh raspberries. But you wouldn’t be crazy if you sprinkled on some feta, nuts, or even a few slices of chicken/tempeh/other proteins. You also wouldn’t be crazy if you took this bowl onto a sun-warmed stoop and ate it there.

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