• Chef Yogi

Chili Roasted Pistachio Dressing

with zucchini ribbons, kale and quinoa

Usually the dressing comes secondary in a recipe introduction doesn't it? This dressing is so easy and flavorful it needed a headline of its own. The vegetables can be varied, of course. This concoction was based on what was in my garden. The dressing was just an experiment and came out so delicious, first try. That pretty much NEVER happens, so this experience was certainly celebrated. The salad is full of healthy, happy things - but it is not limited to the ingredient list. Let us know what you do to make it your very own! #cooklikeayogi


1 C. dry quinoa cooked to package directions (I used ONLY water, no broth or salt in this process in order for the flavors of the raw vegetables and dressing to come through

1 Zucchini, ribbon spiral cut (or however you would like it cut)

1 Small bunch of kale, washed and trimmed (or choose other greens)

1 C. grape or cherry tomatoes, cut in half

1 Avocado sliced

Fresh basil (your choice on quantity), washed, trimmed and sliced in thin ribbons


Cook quinoa in medium pot according to package directions. Set aside to cool. Begin prepping the vegetables. Once prepped, set aside and begin to make the dressing.


1/2 C. chili roasted pistachios

1/2 C.+ water (more for consistency as needed)

1 TBS. Bragg's Liquid Aminos (or soy sauce, coconut aminos )

Place in a high power blender until fully blended, about 1 minute. Add more water if needed.


Place one scoop of quinoa on a large dinner plate. Add the zucchini noodles, kale, tomatoes and avocado. Enjoy this creative time! Drizzle the dressing over your creation, then top with the fresh basil.