May 15, 2015
The fresh citrus in this dressing balances out spirulina’s natural earthiness to create a bright and versatile vinaigrette. We’ve served it over a bowl of verdant green vegetables, but you can customize the dressing to accompany whatever you have in the fridge to create a vegan go-to meal anytime.
Yield: 2 servings
Active Time: 8 minutes
1 teaspoon Thrive Market Organic Spirulina Powder
1/2 teaspoon Thrive Market Garlic Powder
1 teaspoon dry mustard
1/2 teaspoon Thrive Market Raw Honey (optional)
3 teaspoons lemon juice
2 tablespoons Thrive Market Extra Virgin Olive Oil
Sea salt and pepper, to taste
Broccolini roasted in oil and salt
A sliced Persian cucumber
Kale sautéed with caramelized onions, cayenne, and lemon
Pea shoots or sprouts
For the spirulina vinaigrette, whisk all of the ingredients together in a small bowl and season to taste with salt and pepper.
Place greens and other vegetables in a bowl then top with vinaigrette just before serving.
Photo credit: Paul Delmont
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