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Heather Allen

Holistic Nutritionist | Real Food Advocate

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3 Salad Dressing Recipes So Salads Don’t Suck

salad dressings

There is nothing more typical than a Nutritionist telling you to eat a salad. And while I like to think that I am not so basic, I do think that most of us kind of suck at eating adequate amounts of the veg suff.  So here I am, as a Nutritionist, friend and fellow leaf needing human, telling you to eat your veggies. 

If you’re rolling your eyes (or perhaps gagging a bit) at the thought of stepping up your veg intake, I’m assuming that your salad making skills are pretty lame. No offence. I just think that if you’re a person who hates salads, it’s probably your own fault #ouch. But we’re going to fix that.

For me, a good salad comes down to a great sauce. Vegetables are extremely delicious on their own but even the best veg can go south if your sauce sucks. And as you probably know, the majority of store-bought dressings are jam-packed with funky ingredients, poor quality oils and a tummy turning amount of sugar. But don’t fret pet, I’ve got 3 simple salad dressing recipes coming at ya that leave the funky stuff on the curb, take 5 minutes to whip up and use only some of my favourite kitchen staples. 

It’s time to stop blaming our veggie pals and start stepping up our sauce game. Let’s roll.

Sesame Ginger Miso

Makes approx. 1 Cup
Store in fridge up to 1 week.

salad dressings

Ingredients

1 Tbsp Tahini (or sesame seeds)

3 Tbsp White Miso

3 Tbsp Sesame Oil

2 Tbsp Olive Oil

1/3 Cup Apple Cider Vinegar

1 Tbsp Raw Honey

1 Tbsp Ginger, grated

2 Tbsp Tamari (or soy sauce)

Instructions

Zip all ingredients in a blender until smooth!

This dressing tends to thicken up after being in the fridge, simply thin it out with some water if it becomes too thick for your liking.

Notes

This dressing goes really well with a salad with carrots, cucumbers, peppers, chicken/tofu/tempeh, rice noodles or quinoa and greens. You can even use it as a dip for things like fresh rolls or collard green wraps.

Creamy Garlic

Makes approx. 1 cup.
Store in the fridge up to 1 week.

Ingredients

1/2 Cup Tahini

3/4 Cup Filtered Water

2 Cloves og Garlic, mined

Juice of 1 Lemon

1/2 tsp Dijon Mustard

1/2 tsp Sea Salt

1/2 tsp Black Pepper

Instructions

Zip all ingredients in a blender until smooth!

This dressing tends to thicken up after being in the fridge, simply thin it out with some water if it becomes too thick for your liking.

Notes

This dressing is perfect for my Garlic Kale Caesar but also goes really well on roasted veggies.

WARNING: you will get death breath from this dressing. And it’s totally worth it.

Zesty Dijon Vinaigrette

Makes approx. 1 Cup
Store in the fridge for up to 1 week.

Ingredients

1/3 Cup Apple Cider Vinegar (balsamic vinegar works well too)

1/3 Cup Olive Oil

1 Tbsp Raw Honey 

1/2 tsp Dijon Mustard

1 Clove Garlic, minced

1/2 tsp Sea Salt

Instructions

Add ingredients to a jar, pop on the lid and shake until well combined. You can also whisk everything in a bowl until combined.

Notes

This is you basic vinaigrette that works well on almost anything but especially my Apple Beet Salad or a fresh summer mix of tomatoes, cucumbers, onions, carrots, greens and perhaps a little sheep’s feta cheese. 

 

 

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