Finding a healthy salad dressing in your local supermarket can be challenging, because most of them are full of unhealthy ingredients. Especially the creamy dressings are high in fat and probably not vegan.
Lately all the zucchinis in my garden are fully grown, which means that I have been eating a lot of them. I have been trying to put them in different recipes, so none will go to waste. I even added them in dishes where you can’t even taste them, like this one! I only used the zucchini in this recipe to create that creamy consistency, without using any fattening ingredients. I know that a lot of people like using cashews for creamy dressings. But because too many nuts give me a head- and stomach ache, I have been trying to use other ingredients as a replacement. This is also a great recipe if you like to eat according to a high carb, low fat vegan diet.
- 160 gram zucchini
- 3 tbsp water
- 2 tbsp lemon juice
- 2 tbsp grapefruit juice
Cut your zucchini into cubes and through them in a blender together with the water. Blend until you have a creamy consistency. Now add the lemon juice and grapefruit juice and blend again. Personally I liked the measurements of 2 tbsp of both juices, but you can adjust the flavour to your preference. Add 1 of 1/2 tablespoon of the juices and see if you like the flavour, keep adding 1/2 tbsp of the juices until you like the flavour. See if the consistency is still creamy, if you prefer it a little thicker add some zucchini. If you want it to be a little thinner, just add some water.
You can pour the salad dressing in a nice glass or pour it on your salad right away. I poured it on a fresh salad with lettuce, red bell pepper, cucumber, carrot, tomatoes, celery and some leftover zucchini.
Thank you so much for reading!