Happy Saturday, so glad the weekend is here! The last few days at work have been nuts, so I’m grateful to have a little down time planned this weekend to catch up, run, and relax. And maybe get to making a huge batch of kale chips, we’ll see! Yesterday we stopped by Whole Foods for a simple dinner at home and I picked up more organic kale starters to add to our garden.
I love that these little plants don’t take up much space in our planter beds and flourish over the summer months.
I also picked up a simple salad from the salad bar and served it in the box – classy, right?
Thursday night I put a little more effort into my salad throwing together an interesting and delicious chia seed rosemary dressing. The ingredient list is a little complex because I had fun adding to the Vitamix as I went along and tweaked the flavor.
Chia Rosemary Dressing
- 2 tbsp. fresh rosemary
- 2 tbsp. chia seeds
- 2 tbsp. tahini
- 4 medium carrots, chopped
- 2 tbsp. apple cider vinegar
- 2 tbsp. olive oil
- 2 tbsp. nutritional yeast
- 1/2 tsp. salt
- pinch of cayenne
- 1/2 tsp. turmeric
- 1/4 tsp. onion powder
- 1/2 cup water
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Makes about 4 servings.
I love using carrots as a sauce or dressing base, even organic carrots are inexpensive. They’re low calorie, but add a lot of nutritional value and plenty of color.
I coated a messy salad of baby kale, sprouts, and red bell pepper in the dressing. Why not? It’s veggie based and adds a lot of flavor.
And topped my serving with plenty of hemp seeds for a main meal salad.
The dressing has a strong rosemary kick with a slight punch from the cayenne paired nicely with a tangy creaminess from the vinegar and tahini.