This dressing is super simple to make, and it only requires six ingredients that you'll most likely have in the pantry. Let's back up real quick, my older child is allergic to peanuts, and my toddler is not. For the longest time, I avoided having any peanut products in the house, but now that my older child is a little older, he knows what he can and cannot eat. I'm very excited to share this recipe with you because I love peanut butter so much (I mean, what's not to love?).
Let's talk about the dressing. Not only is this peanut goodness tasty over salad, but you can most definitely use it as a dipping sauce for grilled shrimp or grilled chicken (for those who aren't pescatarian).
As you can see in my photo, I used it as a dressing over butter lettuce, mixed greens, shredded carrots, and vegetable eggrolls (store-bought and it was tasty, but make sure to keep checking back for my shrimp eggrolls recipe soon). Keep in mind this dressing is flavorful, so a little drizzle goes a long way.
10 TBSP Peanut Butter Powder (PB fit)
6 TBSP water
2 TBSP maple syrup
2 TBSP fresh lemon juice
1 TBSP minced garlic
1 tsp fresh grated ginger
In a bowl we go:
Whisk PB powder with water
Add maple syrup
Add lemon juice
Add garlic and ginger.
NOTE: If you do not have PB powder, you can use 1/2 cup peanut butter (any kind, creamy or chunky, whatever your preference is). Warm up the peanut butter in the microwave (20 sec or so), add all ingredients, and if the dressing needs some thinning out, use hot water to achieve desired consistency.
And always remember to eat like nobody's watching because food is life.