This low-fat dressing is made rich and creamy with… fresh corn off the cob! You’d never know.

In addition, while one of the things I have never liked about most fruity vinaigrette salad dressings is that they are too tart, and certainly destroy the ability to enjoy a glass of wine with your salad (which may not be a concern of yours…), this salad dressing is mild, savory, with a nice hit of garlic, and not tart in the least. I enjoyed a small glass of Cabernet Sauvignon with my dinner salad, here, and it was just lovely.

And what gives the dressing only the slightest “tang” is whatever natural acidity is contributed by the fresh strawberries and a small amount of sweet cherry tomatoes (again… you’d never know).

This is a very pretty dressing, great for entertaining (start including this with your crudite spread), and is shown here over some chopped romaine and topped with a couple sliced strawberries… so very simple.

In addition, for those who are not fully “raw” but are simply seeking to incorporate more living foods wherever possible, this would make a great dressing for a chicken salad, or to use instead of mayo in a Salad Sandwich, with or without meat & cheese.

For my high-raw readers, I know you’ll enjoy the versatility for this one as well.

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If the last recipe I posted, an amazingly juicy & satisfying ”meat substitute” out of Mushrooms, is the “Meat” in your living-foods equation, this dish is the “potatoes”… a comforting, filling, satisfying starch dish that will leave you feeling grounded and full.

I love fresh, just-picked corn off the cob in recipes because it has so much substance and texture, but quirts  juicy sweetness in your mouth with every bite. And here, it pairs so remarkably with raw almond butter, garlic, green onion, and a bit of lemon juice.

You can serve this molded as a pate to enjoy with raw chips or organic tortilla chips (for a “rawish” meal or snack), or you can sprinkle it in salads, or serve it in a wrap or a Salad Sandwich.

And it would make for an impressive feast when paired with the meaty Mushroom dish above!

My 70-ish parents (marginally raw at best) loved it. And ya gotta luv when the non-raw contingency has good things to say about a living-foods recipe!

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Yah, okay… so there’s no egg in this. And no parm. And no anchovy. And there’s tomato in it.

But believe me when I tell you, if you love Caesar Salads, you’ll love *this* salad. And you’ll understand why it’s a “Caesar” when you take your first bite. Exactly how the ingredients of raw almond butter, olive oil, garlic, tomato, and lemon juice combine to give a parmy, anchovy kinda hit, with a damn-near unctuously yummy dressing coating each crunch of romaine the same way that a good Caesar does… well, I don’t know and I don’t care.

All I know, this recipe is a keeper and a staple, the kind you’re gonna wanna make once a week, provided there’s raw almond butter in the house. This also makes an excellent salsa-type dip, and is wonderful as a filling for a salad sandwich. Will keep well overnight in the fridge.

Why Raw Almond Butter Is So Expensive

I did go and splurge nearly 18 bucks on a jar of raw almond butter. Just scandalous how expensive it is. But you can thank those who allowed the law to pass in California requiring all raw almonds to, actually, no longer be raw… they must now (for nearly a couple years, actually) be pasteurized in some manner, denaturing them, allegedly to protect the masses from lurking salmonella.

So, without stepping too high on my soap box…just remember that when we allow the gov to force the denaturing and pasteurization of our food in the name of “safety”, it’s A) denatured (ewww) and B) it’s Just That Expensive. Eighteen bucks for a little jar of something that grows abudantly all over the world. Cray-zee.

However… raw almond butter is several celestial dimensions above peanut butter, in my book. And it makes some of the best salad dressings. To wit, this one… still one of my favorite things on my entire website.

So… if you can manage to afford this precious stuff, GET SOME TODAY. I promise to add several more really wonderful recipes to the library here using the heavenly stuff.

And as for the fat content… no, this is NOT low-fat. But come on, into every diet a bit of good fat must fall, and this is the good stuff! Enjoy…

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Chalk another one up for iceberg lettuce!

Here, good ole Utterly Pedestrian but high-water-content, cooling, and very refreshing Iceberg Lettuce is used the way cabbage would be, in a “coleslaw”, which in this case is made with fresh basil, garlic, lemon, and olive oil. You could leave the olive oil out if you want to minimize the fat content, but it certainly adds a nice layer of flavor.

And it was delightful to just snip off a bit of the tiny-leafed basil growing on the lanai to imbue this salad with a bit of its spicy fragrance!

You can eat this with a fork for a very filling meal, or enjoy it as I did with my family, with organic tortilla chips, like a salsa. My father enjoyed it as a side to his grilled hamburger (hey… raw & living foods aren’t just for vegans!).

And this would make a great filling for a raw or “rawish” sammich! Slap it between two pieces of dehydrated flatbread, or use toasted Ezekiel bread, and it would be hearty and very tasty.

And like pretty much everything else I make on this site… it’s quick, easy, and un-fussy.

And ya gotta love something that’s both juicy-crunchy and creamy-smooth. Avo & iceberg are a natural pairing!

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