On a warm summer day there is something incredibly appealing about enjoying a sweet, fresh green salad out in the sun. This one uses peaches or nectarines as a base.
Before trying this, I would have thought that putting a nectarine or a peach in a salad dressing would be a waste. But my mind has been totally changed on that! This is one of the most phenomenal salad dressings I’ve ever had, and I’ve experimented with a lot of salad dressings.
If you don’t have fresh nectarines or peaches, you could use mango (pure juice or frozen chunks, thawed) or some orange juice. If you don’t have fresh basil, you could sub another fresh herb (like parsley) – but don’t use dried herbs!
Adding some healthy fat to your dressing makes it creamy, satisfying, and can help you absorb the nutrients from your veggies better. I used almond butter in the video, but you can use pretty much any type of nut/seed butter you like – sesame (tahini), cashew, sunflower, coconut.
Peach & White Balsamic Dressing
- 1 peach or nectarine or 1 cup mango
- 1 clove fresh garlic
- 1 Tbsp nut butter
- 2 Tbsp white balsamic vinegar or white wine vinegar
- 1 tsp dijon mustard
- 1 tsp unrefined sugar
- Puree everything in a blender or food processor with about 1/4-1/2 a cup of water, until smooth and creamy. Toss the dressing with a salad, or try using it thick and creamy as a dip.