Ingredients

• 1 medium zucchini, cut into 1-inch chunks (about 1 3/4 cups)
• 1 (3-inch) piece scallion, white and light green parts only, coarsely chopped
• 3 Tbsp. freshly squeezed lime juice
• 3 Tbsp. extra-virgin olive oil or cold-pressed flaxseed oil
• 1/2 tsp. fine sea salt, plus more to taste
• 1 recipe Zucchini Dressing, using golden zucchini or a peeled green zucchini and 2 Tbsp. lime juice
• 1 (2-inch) piece fresh turmeric, peeled and chopped (finely chopped if using a regular blender)
• 2 Tbsp. freshly squeezed orange juice
• 2 Tbsp. raw cashew butter
• 2 tsp. nutritional yeast
• 1 (1/4-inch) slice of a large garlic clove

Instructions

1. Combine the zucchini, scallion, lime juice, oil, and salt in an upright blender (see Note) and blend until smooth, starting on a lower speed and gradually increasing it as the dressing comes together. Use a rubber spatula (with the blender off) to help move the ingredients around as necessary, or use the tamper stick if using a high-powered blender. Adjust the seasoning to taste—some variations with lots of extra herbs will need more salt. Scrape down the sides and blend again. Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using. The dressing will thicken once chilled; thin it out with a little water if needed.
2. Make the dressing following the instructions for the base recipe, adding the turmeric, orange juice, cashew butter, nutritional yeast, and garlic to the blender along with the other ingredients.