It’s Salad Every Damn Day Time

But, really, it’s about the dressings!

We are back in the salads every damn day time of year. It’s an easy and delicious meal, as long as your veggies are in the fridge waiting for you, your proteins are planned, and you’ve got a delicious healthy-fat-based dressing to tie it all together.

Why Make Homemade Dressing?

It’s a great way to increase your Omegas, which are so so important as we age for brain health, hormone balance, skin, nervous system, digestion, etc. and is what makes the salad meal SO satisfying. Don’t be afraid of healthy fats — they’re too important. In fact, we recommend heavily dressing that damn salad!

Here are a few homemade salad dressings we’ve been loving lately:

Lemon-Shallot Vinaigrette
From Foodandwine.com
Make this tart, bright vinaigrette for green salads, and remember it is also terrific drizzled over grilled fish, chicken, or vegetables.

1/2 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
2 tablespoons minced shallots
1 1/4 teaspoons Dijon mustard
1 1/4 teaspoons white wine vinegar
1 small garlic clove (minced)
1/3 cup extra-virgin olive oil
sea salt + pepper

Blend all the ingredients but the olive oil. Puree until smooth. Add the olive oil slowly. Add salt and pepper to taste.

Miso Vinaigrette
This dairy-free vegan dressing can easily be made gluten free if you use tamari instead of soy.

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
1 tsp sesame seeds

Mix all ingredients. Drizzle over salad.

Creamy Tahini Dressing
From Cookie+Kate.com

1/4 cup extra-virgin olive oil
1/4 cup tahini
2 to 3 tablespoons lemon juice, to taste
2 teaspoons Dijon mustard
2 teaspoons maple syrup or honey
1/2 teaspoon fine sea salt
Freshly ground black pepper, to taste
2 tablespoons ice-cold water, more as needed

Whisk together olive oil, tahini, 2 tablespoons lemon juice, mustard, maple syrup, salt, and several twists of black pepper. Add the cold water and whisk again. This should make the dressing really creamy. Adjust taste with more lemon juice, salt and pepper to taste. This would also be good with some herbs chopped in, such as dill, basil, cilantro or parsley.

Green Goddess Dressing
From Loveandlemons.com
Savor these bright flavors with a bit of tang and a creamy texture.  

1 cup whole milk Greek yogurt
1 cup fresh parsley
1 cup mixed soft leafy herbs, dill, mint, tarragon and/or cilantro
2 tablespoons chopped chives
2 tablespoons fresh lemon juice, plus ½ teaspoon zest
1 tablespoon extra-virgin olive oil
2 teaspoons capers
1 garlic clove
¼ teaspoon sea salt
Freshly ground black pepper

In a food processor, combine all ingredients. Pulse until smooth. Season to taste. This works well for a veggie dip or a salad dressing (add a bit more water for saucier consistency).

For more fresh seasonal tips and recipes, follow along at instagram.com/healthynestnutrition.