Instead of buying processed salad dressings that contain empty calories, low-quality, hard-to-digest oils, and don't promote good health, why not make healthy versions at home? It takes only a few minutes to create delicious dressings packed with nutritional value.
These 5 quick and easy salad dressings give you the most flavor when you break down food with a blender or whisk the ingredients into purees with rich, pleasing tastes and textures.
We recommend that you go for 'Atualfo' mangoes- they're the small variety with a little curve in their shape, and they don't have the 'stringiness' of the large mangoes.
1 small mango, peeled, pitted, and roughly chopped
1 Roma Tomato, roughly chopped
Put the ingredients in a blender and blend until smooth.
Makes 1-2 generous portions
Options: For extra tanginess, you can add a bit of sea salt and a little onion or garlic. If you prefer a sweeter taste, toss in some cinnamon, turmeric, and ginger. Adding flax oil changes the taste and texture of this simple dressing, making it cling to your greens.
This delicious Italian dressing is perfect for sprucing up loaves, vegetable burgers, pates, and pasta made from zucchini.
2 teaspoons lemon juice
2 cups chopped tomatoes, drained
2 Tablespoons olive oil
4 Tablespoons chopped basil
Dash of black pepper
1 garlic clove, finely minced
A pinch of maple sprinkles or another sweetener
Sea salt to taste
Chop the tomatoes, then add the sea salt and use a sieve to drain for 15-30 minutes. Put the tomatoes in a bowl, add the remaining ingredients and toss until well mixed.
Yields 2 cups.
Note: If you prefer, seed the tomatoes.
Use this dressing to serve with assorted fruits, either as a dip or drizzled over a fruit dessert or appetizer.
2 Tablespoons freshly squeezed lemon juice
2 Tablespoons freshly squeezed grapefruit or orange juice
1/4 teaspoon curry powder
1/4 teaspoon dry mustard
Sea salt to taste
6 Tablespoons flax, walnut, or olive oil
2 teaspoons maple sprinkles or date sugar (you can substitute with stevia)
Whisk fruit juices and spices together until thoroughly combined. Gradually add the oil then refrigerate.
Yields 3/4 cup.
If you're on a healthy food journey or you have Omega 3 deficiency, try this dressing every day. Substitutes for flax include hemp oil or a blend of oils such as Udo's oil.
2 Tablespoons lemon juice
4 Tablespoons High Lignan Flaxseed oil
½ teaspoon Nama Shoyu (it's a wheat-free version of Tamari or soy sauce)
Optional: ½ teaspoon maple syrup
Whisk all the ingredients using a fork then use immediately over fresh organic baby greens.
Makes one serving
NOTE: To obtain a more gourmet flavor, use Balsamic vinegar (not raw) in place of lemon juice.
Drizzle this dressing over your assorted fruit dessert or use it as a dip.
4 Tablespoons fresh lemon juice
1 Tablespoon lemon zest*
16 medium-sized strawberries
4 Tablespoon agave syrup or another sweetener
40 raspberries (fresh or frozen)
Sea salt to taste
4 Tablespoons flax oil, hemp oil or extra virgin olive oil
4 fresh basil leaves, chopped
Pinch of ground black pepper (optional)
Remove the lemon zest before juicing the lemon then blend all the ingredients until smooth. Enjoy!
NOTE: This dressing is also delicious served with a salad of greens and fresh berries.
* Zest: The outer, colored part of citrus fruits (limes, lemons, oranges). Use a fine grater or zester. Gently grate the colorful part of the skin into a bowl. Don't use the white pith; it's very bitter.
The Sole Toscana Beauty Team
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