Good sauce is what separates good food from great food. It also happens to have the ability to make not-so-good food deece. Sauce is the sauce of life, guys.
Naturally, when I make a salad I give a lot to thought to the dressing. While straight oil and vinegar absolutely have their place, I’m going to offend all Italians here when I say this: it’s not my favorite way to dress a salad. A side of greens accompanying dinner, sure. Classic caprese salad? Dale Pues. But when I’m preparing a salad that is doubling as a meal I usually like to make something that is 1. more substantial 2. less acidic. Very often I’ll blend nuts, seeds and or avocados into dressings to make them creamy yet not cloying and more nutritional dense. For me a good dressing is something you would drink if you were left alone. Simply using an acid (like vinegar or oil)is too pointed. I like to round off the flavor with baser notes. With a combination of earthy, sweet, salty, and mellow flavors. Like nuts, fruit, soy sauce and avocados.
Chilled Avocado-tomato-almond salad with sweet picked onions, sprouts, quinoa, and passionfruit almond dressing.
I made this for our yogis today, the poor things are so hot. It was 37C/99F today. For like the 40th day in a row.
To make the dressing blend together: 1/2 cup balsamic 1/2 cup passion fruit 1/4 cup raw honey 1/2 cup soy sauce 1/2 cup toasted almond slices 2 Tablespoons olive oil