We’re always looking for ways to switch things up in our tiny lil’ kitchen, so when Almond Breeze asked us to create a fresh dairy-free recipe for the season, we couldn’t help but think of one of our favourite things to eat — salad! Now before you go rolling your eyes, hear us out. Now that the sunshine has finally made an appearance in Vancouver, we’re all too eager to whip up meals that require very little actual cooking — because who wants to turn on the stove when your apartment is already baking? Seriously.
There’s a few different varieties of Almond Breeze available, including vanilla and chocolate, but since we’re using this for cooking, we opted for their Unsweetened Original flavour. All of Almond Breeze’s products are made with high-quality California almonds, grown within parent company Blue Diamond’s own cooperative which has been in business for over 100 years. The company employs many farmers whom they’ve worked with for generations, so needless to say there’s a fair amount of family pride in each and every carton.
While we usually drink regular dairy milk in our coffee each morning, we love keeping some Almond Breeze around for a refreshing and delicious beverage that tastes great on its own. It also makes for the perfect add-in for our smoothies, cereal, or for so many cooking or baking needs.
This salad is such a cinch to put together, and uses just a few ingredients. The creamy basil dressing is where it’s at, and we’re pretty sure you’ll be putting it on just about everything. Enjoy this colourful salad alongside some protein like steamed chicken, tuna or salmon.
Carrot Radish Salad with Creamy Basil Dressing
- 3 carrots sliced thin
- 5 radishes sliced thin
- 1/2 cup baby arugula
- few basil leaves to garnish
- 1/4 cup Almond Breeze Unsweetened Original
- 1/2 cup fresh basil
- 2 tablespoon coconut milk
- 1 garlic clove
- 1 tablespoons olive oil
- sea salt to taste
Make the creamy basil dressing. In a small blender or food processor, combine Almond Breeze Unsweetened Original with fresh basil, coconut milk, garlic, olive oil and sea salt. Blitz until completely smooth. Transfer to a container and set aside.
Prepare carrots and radishes. Assemble them on a serving platter. Top with baby arugula and basil leaves. Serve with creamy basil dressing.
Disclosure: This post was sponsored by Almond Breeze. All opinions are ours.