5 Healthy Salad Dressings You Can Put on Anything
Salad dressings can totally make or break a bed of greens. Actually, they’re great for more than just salads. They can add wonderful flavor and texture to basically everything. And there’s such variety! A dressing can be citrusy, nutty, creamy, or simple. And, by making your own dressing at home, you can save yourself the added sugar, sodium, and fat that you’ll find too often in store-bought options.
Whether you’re making a Thai peanut sauce or a creamy vegan ranch, each of these dressings is a great-tasting and versatile staple to have in your fridge all week long.
Typically, ranch dressing is high in fat and has a ton of calories. This version is vegan, paleo-friendly, and packed with good-for-you ingredients. Made with cashews, nut milk, herbs, and oil, it tastes great on salads or used as dip or garnish.
Pro tip: If you want, substitute sunflower seeds for cashews. The seeds have a more pronounced flavor and the texture will be a bit thinner.
This five-ingredient dressing is so simple to make. It takes just five minutes to whip up. Use it for zoodle salads, cauliflower rice bowls, a veggie medley in a bowl, tacos, and more.
Pro tip: Add ginger for a spicy kick.
This refreshing and citrus-focused dressing is also creamy, thanks to heart-healthy avocado. Use it in fajitas and tacos, in protein bowls, on meat kebabs, in salads, and more. It keeps for about a week in the fridge.
Pro tip: If you want to thin out the dressing a bit, add 1-2 tablespoons of water.
4. Mango Salad Dressing from Salt & Lavender
Another 5-ingredient dressing, this one is fruit-focused. In other words, it’s the perfect addition to any light salad, grilled meat dish, or poke bowl where a hint of natural sweetness will complement the flavors well.
This herbal vinaigrette uses basil, honey, olive oil, and garlic for a nice balance of sweet and savory. It’ss ready in three minutes, and it is paleo-friendly and gluten-free. Dress up your weeknight salad or use it for fajitas or lettuce wraps. It will hold in the fridge for at least 1 week.
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