Miko is recovered from all the excitement on the 4th of family fun and fireworks.
He took nap time very seriously between play sessions on our day off yesterday.
But was not happy with me for leaving him at home this morning when I left for work. I felt the same after four fun days off with family, fun, and relaxing. But back to the grind and using up leftovers in our fridge. I had a few grilled corns, veggie patties, and black beans leftover from our 4th party and used them as inspiration to create a southwestern salad with a creamy and kicky chili dressing.
Typical chili dressing recipes contain a lot of mayonnaise, sour cream, and/or oil which is a great way to turn a salad into a health nightmare! Blended hemp seeds add much better nutritional value to the dressing – protein, fiber, whole fats, omegas, etc. – while giving it a creamy and decadent texture. This simple version does not require you to run out for a list of fresh ingredients.
Creamy Chili Dressing
- 1/2 cup shelled hemp seeds
- 2 tbsp. apple cider vinegar
- 1 tbsp. dried cilantro
- 1 tbsp. chili powder
- 1 tsp. cumin
- 1/2 cup water
- salt and pepper to taste
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy! Makes 4 servings.
Chopped veggie patties make a great addition to a meal salad!
This was a fun way to remix leftovers into something very different.
The dressing is hearty and creamy with a tangy and creamy spicy kick that isn’t overpowering and went beautifully with corn and black beans.