We have been spending a lot of time talking about what we need in our food to feel good and healthy. So how about we take some time and actually eat it? Today we will start with some salad dressings. For the next few weeks we’ll share some recipes and hopefully you find some new things that you just love!! We’ll try to keep them simple, because most of us don’t have the time (or desire) to spend hours preparing food every day.
The first few are super simple!!
Apple cider vinegar to taste
Real maple syrup to taste
*Water is optional if thinner dressing is desire
1 Tbsp real maple syrup
1 tsp. Mustard
1 tsp. Apple cider vinegar
Avocado added makes it creamy – it’s good both ways!
*mix all together and pour over salad.
- 2 tsp tahini or other nut butter
- 2 tsp maple syrup
- 1 tsp dijon mustard
Clean Eating Strawberry Vinaigrette
1/2 pound fresh strawberries
2 tablespoon honey (or more to taste if your berries are not very sweet)
2 tablespoons apple cider vinegar
2 taperblespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pep
Combine in a blender!!
Easy enough right? Now how about a few more complicated options?
Ranch Dressing, kids seem to life off the stuff some days. How about a healthier option?
- 1 cup plain greek yogurt
- 1/2-1 tsp garlic powder
- 1/2-1 tsp onion powder
- 1/2 Tbsp fresh chopped parsley
- 1/2 tsp fresh snipped chives
- 1/2 Tbsp fresh dill
- 1/2 small lemon, juiced
- 1/4 tsp pepper
- 1/4 tsp salt
- 1/2 cup milk (any non-flavored kind works)
*Dried parsely, chives, and dill can be substituted. Just remember dried has more flavor so you will need less.
Now how about a couple yummy salads with the dressings?? Yes!!
Honey Lime Fruit Salad
- 1 container strawberries, hulled and sliced
- 1 container blueberries
- 3 kiwis, peeled and sliced
- 1 pineapple, peeled and diced
- 1/4 cup honey
- splash or orange juice
- juice and zest of 1 lime
Whisk together honey, orange juice, lime juice and zest in a small bowl. Set aside.
In a large bowl, stir together all of the prepared fruit.
Pour honey citrus mixture over fruit and toss to combine.
Keep in the refrigerator and serve chilled.
Spinach Salad with Quinoa, Crispy Chickpeas, Tomatoes, and Avocado Basil Dressing
- 1/2 cup dry quinoa, rinsed well
- 1 cup water
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 tablespoon avocado or olive oil
- 1/2 teaspoon coarse salt
- 5 ounces baby spinach leaves
- 1 large tomato, cored, seeded, and cut into chunks
- 1 avocado
- 3-5 basil leaves (depending on their size)
- 1 small garlic clove, minced
- 2 tablespoons lemon juice
- a pinch or two of salt
- water (1/4-1 cup)
Put the quinoa and water in a small saucepan and bring to a boil. Reduce the heat, cover, and cook until the water is absorbed, about 15 minutes.
Meanwhile, heat the oil in a small pan over medium heat. Add the chickpeas and salt and sauté until the chickpeas are browned and crispy, about 15 minutes.
Meanwhile, make the dressing. Put the avocado, basil leaves, garlic, lemon juice, and salt in the blender. Blend and add 1/4 cup water. Add more water as needed to make the dressing to your desired consistency. It should be thick and creamy.
To assemble the salad, add the baby spinach to a large bowl. Top with the quinoa, chickpeas, tomato chunks, and drizzle with part of the dressing. Toss and add more dressing so everything in the salad is coated. Enjoy!
Note: The amount of water you need and the amount of dressing you have will depend on the size of your avocado. I recommend a medium-sized avocado. If it’s too small it might not give you enough dressing, and if it’s huge you may have too much.
Give these a try and see what you like. Try dressings on different greens and veggies (or fruit) and see if you can find a new favorite!!