This amazing salad features the very first homemade dressing I ever had. My mom-in-law made it for me at a time when eating a salad was brand new in my life. Believe it or not, coming from my heavily processed-food upbringing, I didn’t have my first salad until I was 25 years old! This salad, and this incredible dressing, bridged the gap. I couldn’t believe that a salad could taste so flavorful and fulfilling. Since my wife and mom-in-law are from Kenya, I named the dressing Asante Sana, which means “thank you very much” in Swahili.
This is a wonderful side salad, but you can easily include some additional protein (steak or fish would be great) to make it a full-on meal.
- 5 (5-ounce) containers mixed greens or 6 cups chopped romaine lettuce
- 1/2 cup chopped tomatoes
- 1 large carrot, grated
- 1/2 cup Asante Sana Dressing (see recipe)
- Sea salt and black pepper
- 1/3 cup toasted slivered almonds
Asante Sana Dressing
I used to think that salad dressing only came in a bottle. Then one day my beautiful mother-in-law made this dressing for me, and I was hooked! Being from Kenya, she taught me that asante sana means “thank you” in Swahili. I’m thankful for this recipe and thankful for her, too.- 2 Medjool dates, pitted
- 1/4 cup extra virgin olive oil
- 2 garlic cloves, peeled
- 2 tablespoons minced red onion
- 1 tablespoon minced fresh ginger
- 1 cup raw almond butter
- 1 tablespoon raw honey
- 1 tablespoon nama shoyu (raw soy sauce) or coconut aminos
- Juice of 1 small-medium lemon
- 1/4 teaspoon cayenne pepper
- 1/4 cup water, plus extra as needed
Drain the dates, then combine them with the olive oil, garlic, onion, ginger, almond butter, honey, soy sauce, lemon juice, cayenne, and water in a high-speed blender. Blend on high until smooth, adding more water as needed to reach your desired consistency. (We like it pretty thick but still pourable!)
Use immediately or transfer to a jar, cover, and store in the fridge for up to 4 days.