Hazelnut Curry Salad Dressing
This easy recipe is bursting with citrus and curry flavors. Add a zip to any salad. This dressing is also great on any rice and veggie dish.
2 tbsp. hazelnuts, soaked 2-3 hours
1 orange, juiced
½ lime, juiced
½ lemon, juiced
⅓ cup olive oil
1 tbsp. balsamic vinegar
½ tsp. curry powder
½ tsp. raw honey (optional)
½ tsp. salt (optional)
Ready in 15 minutes
Yields ½ cup
extra virgin olive oil
Soak hazelnuts in purified water for 2-3 hours to sprout and soften.
Blend all the ingredients together in a high-powered blender.
Can be used on salad, or for vegetable dipping. The orange makes this sweet so you may not need to add the honey.
Keeps in refrigerator for about 4 days.