This peanut butter carrot ginger dressing gets a hint of sweetness from The Bee’s Knees peanut butter that balances well with the zest of the ginger. Served on a bed of mixed greens with crunchy sliced red onion and creamy avocado you get a salad with lots of texture and taste.
Prep time: 5 minutes
Total time: 5 minutes
Yield: 1 cup dressing
1 large carrot, peeled and roughly chopped (about 1 cup)
1 1-inch knob of fresh ginger, peeled and roughly chopped
1 large garlic clove, peeled
1 small shallot, peeled and roughly chopped
2 tablespoons The Bee’s Knees peanut butter
½ cup olive oil (not extra virgin)
3 tablespoons white wine vinegar
½ teaspoon ground cayenne
Pinch kosher salt
For the salad
Mixed greens or baby arugula
Thinly sliced red onion
1. Combine all ingredients in a blender or small bowl of a food processor, and puree until smooth.
2. Taste and adjust seasoning.
3. Drizzle over salad greens before serving.