A creamy salad dressing does not have to begin with cream. This Brazilian Salad Dressing uses Brazil nuts and tofu to create a rich, spoonable base, then brightens it with lemon juice and a fresh green onion finish. Garlic and onion powders supply savory flavor without a long ingredient list.
Part of The Healing Kitchen at Black Hills Health Retreat, this recipe offers a different approach from our avocado-based dressings. The title comes from the supplied cookbook card; it is not a claim that this is a traditional Brazilian preparation. Here, the defining ingredient is the Brazil nut.
Healing Ingredients: Understanding the Components
Brazil nuts: a rich foundation
The original card calls for three cups of Brazil nuts, making this a substantial batch rather than an individual portion. Their firm texture requires thorough blending. Use plain, unsalted nuts so the finished dressing is not affected by added seasonings, and check that they smell fresh before beginning.
Brazil nuts are particularly rich in selenium, so this is not a dressing to promote as an unlimited daily health food. The card provides no serving count, and the selenium content cannot be calculated reliably from this recipe alone. Serve modestly, and consider a different dressing if you have been advised to limit selenium. This article does not assign a nutritional analysis or recommend a therapeutic serving.
Tofu: a second source of creaminess
Tofu helps give the blended dressing body. The card specifies one-quarter block without stating the block's weight or the tofu's firmness. That means the exact yield and thickness will depend on the product used. Plain silken tofu is a possible choice for a smooth variation, while firmer tofu may need additional water and blending; neither is identified as the original type.
Use plain tofu rather than a marinated or seasoned variety. If there is packing liquid, follow the package's handling instructions. For repeatable results in your own kitchen, note the package weight and tofu style you choose.
Lemon and olive oil: balance and richness
Three tablespoons of lemon juice bring a bright contrast to the nuts and tofu. A tablespoon of DeLallo extra virgin olive oil rounds out the flavor. Since this dressing is uncooked, an olive oil you enjoy on its own is a good starting point.
Pantry seasonings and a fresh finish
Organic garlic powder and organic onion powder disperse through the dressing during blending. Green onions are handled differently: they are stirred in afterward, preserving small pieces for a fresher finish and a little contrast in texture.
The teaspoon of honey is optional. Omit it for a vegan version rather than describing honey itself as vegan. Taste the finished dressing before deciding whether it needs the optional sweetness.
The Technique: Blend First, Finish with Green Onions
Keep the green onions out of the blender. Blend the remaining ingredients until the nuts are broken down and the mixture is smooth. Follow your blender manufacturer's loading and capacity guidance, and stop the machine before scraping down its sides. If necessary, work in proportional batches and combine them afterward.
The recipe begins with half a cup of water and explicitly allows more. Because three cups of nuts create a dense mixture, additional water may be needed. Add it gradually rather than forcing a blender to process a mixture that is too thick. Stop and follow the appliance's instructions if it struggles.
Once the base is smooth, stir in the chopped green onions. This simple final step distinguishes the recipe from a dressing in which every ingredient is blended together.
Brazilian Salad Dressing
Yield: Not specified on the original card. This is a batch recipe, not one serving.
Ingredients
- 3 cups Brazil nuts
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon honey, optional; omit for a vegan version
- ¼ block tofu; block size and firmness unspecified
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup water, or more as needed
- 3 tablespoons lemon juice
- 2 tablespoons green onions, chopped for mixing and garnish
Directions
- Blend all ingredients except the green onions until smooth.
- Add the green onions after blending, mixing them in and using them for garnish.
Serving and Practical Tips
Use a small amount to dress crisp greens, shredded cabbage or a vegetable bowl. Add the dressing gradually and toss before deciding whether more is needed. Its nut-based richness pairs well with crunchy vegetables and simple, unseasoned grains.
Refrigerate promptly in a clean, covered container and keep chilled until serving. Stir before use, and thin an individual portion with a little water if it has become too thick. Follow the tofu package's storage guidance; blending does not extend an ingredient's freshness.
Allergen note: This recipe contains Brazil nuts, a tree nut, and soy from tofu. It is not suitable for people who need to avoid those ingredients.
Related Articles
For a nut-free alternative made without added oil, explore Simple Avocado Dressing. For an herb-forward option, try Avocado Salad Dressing with Fresh Herbs.
The Healing Kitchen celebrates practical plant-based cooking. These ingredient notes are educational and are not a prescription or treatment for a medical condition.
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