Rainbow Salad Dressed Three Ways
During this time of crisis, and when it’s even risky going out to the grocery store, it’s hard to depend on recipes with specific ingredients. Well, the good news is that produce is still pretty widely available…go figure.
Eating a diet rich in fresh or lightly cooked vegetables is one of the best things you can do for your health and immunity. And making salad dressing from scratch is often a much healthier option to store-bought brands, which often contain unwanted preservatives and un-natural flavorings (including MSG). The following dressing options are packed with nutrients, including natural detoxifiers and immune boosting ingredients. Plus, they are so simple to make. Most are made with ingredients you probably already have on hand or can be swapped with alternatives.
A well-constructed salad can be the perfect solution. I have included three of our favorite salad dressings so you can mix it up and use what you have on hand.
Pro-tip: make at least a double/triple batch so you can store in the fridge for up to 5 days or freeze for future use. Recipes below are already double batched for you, which also makes them easier to blend if required. If you are short on supplies, feel free to cut ingredients in half.
First, make your dressing (psssssst, this can be done ahead!)
Dressing #1: Creamy Tahini Lemon
(makes about 1 cup)
Ingredients:
½ cup tahini
½ cup homemade plant milk (or simply 2 TB hemp seeds and 1/3-1/4 cup filtered water)
½ cup freshly squeezed lemon juice (or apple cider vinegar)
1 TB Dijon mustard
1 TB maple syrup
2 garlic cloves, smashed
Pinch turmeric, optional for anti-inflammatory boost
Salt and freshly ground pepper to taste
Whisk all ingredients together in a bowl.
This dressing works well on Kale Salad, Chopped Salad, as well as Pasta Salad.
Dressing #2: Vegan Green Goddess
(Makes about 1 cup)
Ingredients:
½ cup olive oil
¼ cup fresh lime juice (about 1 whole lime)
1 TB hemp seeds (or sub ½ small avocado)
1 small jalapeno, seeded and chopped
2-4 TB raw honey (can sub maple syrup or agave)
1 cup fresh cilantro
1/4 tsp spirulina, optional for anti-inflammatory boost
Salt and freshly ground pepper to taste
Blend all ingredients in a high-speed blender until smooth. Taste and adjust flavorings if necessary.
This dressing works well on this Rainbow Salad, a Mexican Salad or Green Salad.
Dressing #3: Simple Mustard Vinaigrette
(makes about 1 cup)
Ingredients:
½ cup olive oil
¼ cup Dijon mustard
¼ cup fresh lemon juice (or sub apple cider vinegar)
1/2 tsp camu powder, optional for immunity boost
Salt & freshly ground pepper to taste
I like this dressing on my Arugula, Squash & Cannellini Salad.
To your health!!!
www.feedingyourgoals.com
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