Salad Dressings 101

Follow this foolproof formula to make your own salad dressings (which can also be used to marinate meats or fish).

Per serving:

  1. Take 1 Tbsp oil/fat – good choices here are olive oil or avocado oil, nut or seed butters, mayo or smashed avocado also work for creamy versions
  2. Add 1 tsp vinegar/acid – whether is is sherry, red wine, balsamic, or white, lemon/lime juice
  3. Add 1/2 tsp of sweetness in the form of honey, your favourite jam, or maple syrup (I also use a few drops of stevia glycerite for a low carb option)
  4. Add 1/2 tsp of mustard – regular or Dijon (optional)
  5. Add 2 pinches of herbs – dill, rosemary, thyme, oregano, cumin
  6. Add 1 pinch of seasoning – salt, pepper, garlic powder or paprika

Shake in mason jar and pour over salad – easy peasy!

Here are a few of my favourite combos:

  1. My classic go to: Olive oil + Balsamic vinegar+maple syrup + Dijon mustard with salt and pepper
  2. Homemade Italian – Olive oil, balsamic vinegar, onion powder and italian seasoning
  3. Asian sesame – peanut oil (2 tsp of olive oil also works with 1 tsp of sesame oil), rice wine vinegar, scallions, grated ginger and a splash of tamari
  4. Tahini lemon – tahini, lemon juice, crushed garlic and miso paste/sriracha sauce (depending on your taste)
  5. Cashew Balsamic -1 Tbsp avocado or olive oil, 1 tspbalsamic vinegar, 1 Tsp soy sauce, 10 whole salted cashews, 1 Tbsp water, blend and enjoy.
Tasleem Kassam