Dressing it Up
I decided to assign an entire post to something very close to my heart. Salad dressing. I love salad. I have been a big salad eater since I was a kid, and I especially love a good, tangy dressing. I hate store bought dressing, though, and I’ll tell you why.
First, they are usually bland in my opinion. They are always too heavy on the oil and often have an artificial taste about them. Secondly, and more importantly, they almost always use a highly processed vegetable oil such as canola or soybean oil. These oils are very high in Omega-6 fatty acids which can be very inflammatory and greatly contribute to chronic diseases such as cardiovascular disease and diabetes.
Making salad dressing at home gives you the ability to adjust the taste to suit you and your family as well as choose healthy fats such as olive oil, avocado, sesame, or even walnut. The combinations and flavor profiles are endless. Creamy dressings can be made with Greek yoghurt or a non-dairy option such as tahini, avocado, mayo, or cashews.
Before I give you some of my favorite recipes, I want to give you the basics to making a good dressing. There are 3 basic elements to be aware of: acid, oil, and spices. Acids typically include vinegars and citrus juices. Oils, I mentioned above, but you can get creative with flavored olive oils found in specialty shops. Spices can include mustard, herbs, garlic, onions, and even hot sauces or other spices from your pantry. Most dressings are good with roughly equal parts acid to oil, but I like things tangy, so I tend to use a 2:1 ratio. Play with it to see what you like best. You can make a large patch and store it in a glass bottle or make a quick serving as needed in a small container with a lid and simply shake to mix.
You’ll notice that I don’t give specific measurements for most of these recipes. And that’s because I don’t measure anything, sorry. I am usually making a quick batch for whatever I need at the time and so I just eyeball it. The beauty is, it’s hard to mess up! Just give it a quick taste and adjust with more acid or oil as needed. If it’s just not coming together, try adding a splash of water (I find this is often needed when using lemon juice).
The best part about making your own dressing (aside from low cost and amazing taste) is the very real health benefits. Herbs and spices are packed full of antioxidants and phytonutrients. Avocado is full of healthy fat as well as fiber. Garlic and ginger are natures antibiotics and help keep the immune system healthy. Below you will find a few of the most commonly used dressings found in my own kitchen and I hope you enjoy trying them. Once you get started you will soon realize the possibilities are endless!
Fool Proof Balsamic:
2 parts balsamic oil
1 part olive oil
Squirt of Dijon mustard
Greek Dressing:
2 parts red wine vinegar
1 part olive oil
Pinch of dried oregano
S/P
-This one gets better after sitting for some time
-Try adding some lemon zest for extra flavor
Avocado Cilantro Lime:
1 avocado
Juice of 1 lime
Handful of cilantro
Salt
Thin with water if needed
-Hand whisk or mix in a blender
Avocado Dill:
1 avocado
Juice of ½ lemon
Large pinch of dried dill or handful of fresh
Salt
Thin with water if needed
-Hand whisk or mix in a blender
-Especially good when paired with seafood
Vegan Green Goddess:
Sauté 1 shallot and 2 cloves of minced garlic
To blender add:
cooked shallot/garlic
2T chives
1 c fresh basil
¼ fresh parsley
1 c spinach
juice of 1 lemon
2 T nutritional yeast
¼ c walnuts
¼ c red wine vinegar
¼ c EVOO
Salt
-Mix in blender until smooth. Adjust acidity to taste. This makes a nice large batch.
Lemon Tahini:
1/3 c tahini
1/3 c water
2 T lemon juice
1 T honey
Salt
-Mix well, taste and adjust salt and lemon juice as needed
-Many variations of this basic dressing can be made. Try adding smoked paprika, garam masala spice, or fresh herbs.
Lemon Chia Seed:
4 T lemon juice
2 T olive oil
1 1/2 tsp chia seeds
1 tsp honey
Salt/Pepper
splash of water if needed
