MY 3 GO-TO SUMMER SALAD DRESSINGS

This is the time of year when I eat a lot more salads and veggie filled dishes. It’s easy though to get caught in a rut eating the same old thing! I have 3 salad dressings that I keep in my fridge each week that transform a salad from boring and dull to absolutely delicious and they all pack a punch nutrition wise.

 

 

 

4-Ingredient Tahini Drizzle

You will need:

2 tbsp hulled tahini paste

1 lemon, juiced

1 tbsp extra virgin olive oil

2 tbsp warm filtered water

 

Method:

Combine all of the ingredients in a bowl and whisk well. Store in an airtight jar or container in the fridge for up to 1 week.

 

Orange & mustard Dressing

You will need:

½ cup freshly squeezed orange juice

1 tbsp extra virgin olive oil

1 tbsp Dijon mustard

½ tsp ground cinnamon

1 tsp maple syrup or honey

sea salt and black pepper, to taste

 

Method:

Combine all of the ingredients in a bowl and whisk well. Store in an airtight jar or container in the fridge for up to 1 week.

 

Creamy basil dressing

You will need:

1 large handful basil leaves

2 tbsp extra virgin olive oil

1 lemon, juiced

1 tbsp Dijon mustard

2 tbsp grated organic parmesan (Leave out if dairy free/vegan)

Sea salt & black pepper to taste

 

Method:

Combine all of the ingredients in a food processor and blend until smooth. You may need to add 1 tbsp water to loosen the dressing.

All 3x of these are also delicious over grains like quinoa and millet. Having these in my fridge ensures I’m always tempted to have some salad at some point during my day!