This Basil-Agave Vinaigrette took my salads to a whole other level! Add it to sandwiches, salads, or use it as a dip for flatbread or chips.
This vinaigrette takes me back to the first time I ever tried it on top of a Chickpea Tuna Salad from Steamed in Long Beach, CA. It was served under a bed of mixed greens and a side of house-made tortilla chips.
I never really bothered to make it on my own basil-agave vinaigrette until I concocted my very own copycat Chickpea Tuna Salad. It was so so so good. I was pretty impressed with myself for being able to duplicate the flavor. I made it recently and served it alongside some pickled veggies and avocado
Here’s that I made in salad in full swing:
The only thing that was missing were the blue corn tortilla chips.
The combo of the basil and the sweet agave just really kicks the chickpea tuna up a notch! You’ve been warned.
If you’re craving salad recipes, try these
Fiesta Burrito Salad w/ Cheesy Cilantro-Lime Dressing
Also, here’s another unique dressing to try:
The Blue Goddess Super Food Salad Dressing (this recipe calls for Spirulina)
Recipe
Basil-Agave Viniagrette
Equipment
- blender
Ingredients
- 1 small shallot
- ½ cup loosely packed fresh basil
- ¼ cup extra virgin olive oil
- 3 tablespoons agave nectar
- 3 tablespoons red wine vinegar I used cabernet sauvignon red wine vinegar
- 2 teaspoons dijon mustard
- ½ teaspoon ground pepper
- ¼ teaspoon salt
Instructions
- Combine all ingredients in a blender and puree until smooth. Taste and if needed, adjust spices to your liking.
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