This post is sponsored by NutUp Industries; however, all information, recipe development, and photos are by me: Noelle Martin RD
As a dietitian who is also a foodie, I love to take a traditional recipe and give it a spin to add nutritional density. My only rule is that is still has to be irresistibly delicious!
One example of this fun hobby is my recipe for Avocado Caesar Salad dressing. It is a twist on traditional Caesar dressing with extra omega 3 fatty acids which have an anti-inflammatory property many benefits for the brain, heart, eyes, and more. I also like to use kale in place of all or a portion of romaine lettuce to add more iron and other vitamins, minerals, and antioxidants.
A few months ago when I heard about the NutUp Garlic Parmesan roasted almonds, I immediately thought of this recipe and how they would be the perfect replacement for croutons on it. After enjoying them on top several times this summer, I can honestly say I was right! In addition to adding the same crunch as croutons, they add WAY more flavour as well as more omega 3 fatty acids, protein, and fibre to an already nutrient dense salad.
Okay, so without further ado….here is the recipe!
1 ripe avocado, peeled and pit removed
1/4 cup mayo (or veganaisse)
3 Tbsp. avocado oil
1-2 garlic cloves, peeled and minced
1 Tbsp. lemon juice
1 Tbsp. honey mustard (or dijon mustard)
1 Tbsp. white wine vinegar
1/2 tsp. Worcestershire sauce
1/4 tsp. tumneric
- Blend together in a high power blender.
- Toss 5-6 cups of washed kale (and/or other salad greens) in the dressing. You may wish to chop the kale into small pieces first.
- Top salad with iced avocado, grated parmesan cheese, and NutUp Garlic Parmesan Roasted Almonds. Serve as is or in a wrap.