Ingredients
Scale
- 1 Tablespoon avocado oil
- 1 medium carrot, peeled and sliced
- 1 – 2 cloves garlic, peeled and roughly chopped
- 2 or 3 mini sweet peppers, seeded and chopped
- 1/2 cup rice vinegar
- About 3 cara cara orange segments (1/4 – 1/3 of the orange)
- 1/4 teaspoon salt
- 1 – 2 teaspoons powdered ginger
- 1 teaspoon pectin (optional)
- 1/4 cup roasted cashews
- About 1/4 cup cilantro leaves and tender stems
Instructions
- Heat the avocado oil in a small frying pan over medium heat until warmed, then add the carrot, garlic and chopped pepper. Saute for a minute, then cover and cook for several more minutes, stirring occasionally, until the carrots are tender.
- While the carrot mixture is cooking, add the remaining ingredients except the cilantro) to a small (smoothie sized) blender cup or mini food processor. Add the cooked carrot mixture with all the oil from the pan to the blender cup and blend until completely smooth. Taste and adjust ginger and salt to taste.
- Add the cilantro and pulse a few times or until the cilantro is chopped to your liking. Store in an airtight jar in the fridge. The dressing will thicken as it chills, so add water as needed to thin to the desired consistency.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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Nutrition
- Serving Size: About 2 Tablespoons