It’s a fresh start to the New Year and so many of us are trying hard to stay on track with eating more vegetables and nutrient dense foods. Salads naturally are easy ways to create an entire meal in a bowl, yet can also be fairly easy to over consume too many calories by adding on dressings. I’m not a fan of store-bought dressings for several reasons, first being that salad dressings are SO easy and affordable to make at home I find it hard to justify buying them, also they’re worlds healthier by being able to control what you want to put in them.
Keep your salads “healthy” and nutrient dense by utilizing my 3 favorite go-to salad dressings that you can literally whip up upon serving your salad bowl or keep in the fridge for later.
Fun fact: did you know the fat soluble vitamins found in dark leafy greens and many vegetables are best absorbed by the body when eaten with a little healthy fats (think of olive oil, avocados, nuts or seeds).
- Basic Lemon: juice of 1 lemon + 2 tablespoons olive oil + 2 tablespoons apple cider vinegar + 1-2 teaspoons Dijon mustard + 1 tablespoon honey. Whisk to combine and add to your salad upon serving.
Tahini: ¼ cup tahini + juice of 1 lemon + 2 tablespoons + ½ cup water + sea salt and black pepper to taste. Blend until smooth, keep in the fridge for up to 3 days.
Red Pepper Tahini, follow this recipe.<
Do you make your own salad dressings? Tell us about your favorite combinations in the comments below.
McKel Hill, MS, RD, LDN is an internationally known Registered Dietitian, wellness nutritionist and the creator of Nutrition Stripped, a guide to living whole and well. Visit her blog for nourishing recipes, advice on living the whole lifestyle, and for nutrition expertise and advice. The Nutrition Stripped cookbook will be published early 2016.