Sorry for the sparse posting this week, everyone! I’ve been juggling a bunch of work and also in New York, so I haven’t been near my kitchen as often as I’d like. I hope you’re all preparing for a nice holiday weekend.
What can I say about this recipe? It came to me sort of randomly. I was making a blueberry vinaigrette, and I remembered a goji chia dressing I’d once tried at a raw food restaurant. To put chia in salad dressing sounds a little zany, but it has the effect of thickening and adding texture to the dressing. And since I love the texture of chia, this didn’t sound like a bad thing at all.
I’m going to be totally honest: I really love this dressing, and I’m going to make it again often now, but I’m not sure how much the chia contributed. It was cool to find little bits of texture as I ate, don’t get me wrong, but was chia integral to the taste and overall effect of the dressing? Probably not. So, I’ve listed chia as an optional add in here. If you stir in the chia seeds, you’ll have a particularly thick and textured dressing. Check it out, below:
Kinda cool, right?
This dressing is very simple. If you’d like to add some herbs, spices, or other flavors, go for it. I was surprised at how flavorful it is with no more than five ingredients, though. Sometimes, less is more.
|Blueberry Chia Salad Dressing|| |
- 1 heaping cup fresh blueberries
- ¼ cup olive oil
- 2 tablepsoons apple cider vinegar
- Sea salt to taste
- 2 teaspoons chia seed (optional)
- Place all ingredients in a high speed blender and blend till smooth. Makes about 11/4 cups of dressing.
I served the dressing over a pretty salad of quinoa, raw zucchini and carrots, and arugula. I’ve been an arugula fiend all summer, and don’t want its season to end! Since I’m partial to sweet dressings, I love the way spicy, crunchy arugula contrasts with them.
I hope you enjoy this unusual dressing. In the meantime, stay tuned for two easy vegan lunch ideas, coming tomorrow. Happy Thursday!