Prep Time: 15 minutes | Cook Time: 0 minutes | Serves: 4-6
Meyer lemons a star ingredient in this recipe are a beautiful golden yellow color. The lemons are slightly smaller than regular lemons and a little plumper. The flavor is tart and less acidic, somewhat of a cross between a mandarin orange and a lemon.
Look for them in winter months through early spring. If you cant find them feel free to substitute for fresh lemon juice. I’m loving this dressing lately drizzled over steamed asparagus, on top of my favorite broccoli patties and thinned out slightly and used as a dressing with my favorite greens. This is sure to become a staple refrigerator condiment. Hope you love it too. 🙂
Ingredients
- 1/4 cup creamy almond butter
- 1 clove garlic crushed
- 4 Tablespoon fresh meyer lemon juice
- 1/4 cup water, hot
- Pinch or more cayenne pepper
- 1/2 teaspoon natural salt
- 1 Tablespoon chives, fresh, minced
- Method
- Place almond butter and crushed garlic in a bowl, whisk to combine.
- Add lemon juice and whisk, (mixture will get thick).
- Slowly drizzle in hot water and continue whisking until mixture is smooth and creamy.
- Add in cayenne pepper, salt and chives, whisk to combine.
- Taste dressing and adjust as needed.
- Store in covered jar in refrigerator
- If dressing becomes too thick during refrigeration, whisk and add in a small amount of extra water as needed.
Variations:
Substitute meyer lemon juice for fresh lemon juice.