Summertime means lots of yummy salads — but, really, it’s all about the dressings!
We’ve been throwing veggies together this week. It’s hot and we don’t want to linger in the kitchen, but we’re craving the wetness and crunch of raw veggies. Honestly, it helps get the dinner job done quickly — as long as you have a good dressing!
A tasty, healthy salad dressing makes all the difference. We’ve been making these summer dressings on repeat. They’re beautifully colored, offer varying textures, and they’re simply delicious.
Improve your salad dressing game with these inspired recipes:
Gluten, dairy free, veg/vegan | Makes ½ cup of dressing
1/4 cup fresh lemon juice
1 small garlic clove, grated
1 teaspoon Dijon mustard
1/4 teaspoon sea salt, more to taste
Freshly ground black pepper
1/2 teaspoon honey, or maple syrup, optional
1/4 to 1/3 cup extra-virgin olive oil
1/2 teaspoon fresh or dried thyme, optional
In a small bowl, combine lemon juice, garlic, mustard, salt, pepper and honey. Drizzle in olive oil while stirring, until dressing is emulsified. Enjoy.
Greek Salad Dressing
¼ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
½ teaspoon dried oregano, more for sprinkling
¼ teaspoon Dijon mustard
¼ teaspoon sea salt
Freshly ground black pepper
Stir all ingredients until well combined. Enjoy.
Green Goddess Dressing with Tahini
Mediterranean Dish | Makes about 12 ounces
1 ½ cups packed fresh parsley, leaves and stems
1 ½ cups packed fresh cilantro or basil, leaves and stems
½ cup packed fresh dill, or 1 to 2 teaspoons dry dill weed
1 green onion, trimmed, white and green parts, chopped
2 garlic cloves
Red pepper flakes, optional
½ cup tahini
2 lemons, juice of
Water, ¼ to 1 cup
Optional Add: Add ½ jalapeno pepper, sliced
Add fresh (and dried, if using) herbs, green onion and garlic (and jalapeno, if using) to the bowl of a large food processor fitted with a blade. Season with a big pinch of kosher salt and red pepper flakes. Process the herbs thoroughly. Add the tahini and lemon juice to combine. Next, drizzle water through the top opening until desired thickness. Taste and adjust seasoning. Enjoy.
Gluten free if you use tamari instead of soy sauce, dairy free, veg/vegan
4 tablespoons neutral oil (I use avocado oil)
2 tablespoons rice vinegar
1 tbsp white miso
½ teaspoon (a drop) sesame oil
1 teaspoon honey or maple syrup
1 teaspoon tamari (GF soy sauce)
½ inch of ginger, minced
1 small garlic clove, minced
1 tsp Sriracha
Mix all ingredients. Serves one big salad, takes 10 minutes to pull together.
For more summer recipe ideas and tips on healthy summer eating, visit us at healthynestnutrition.com/blog.
For more info on feeling your best through smarter food choices, contact our holistic nutritionists. Book a complimentary 20-minute consultation with Healthy Nest Nutrition owner Robin Hutchinson to see if our programs are right for you.
Hi! I’m Robin, the founder of Healthy Nest Nutrition. I am a board-certified holistic nutritionist in Denver, Colorado. My passion is helping people find the right diet for their bodies and then showing them how to make healthy nutrition doable and delicious!