I love a good salad, buddha bowl or stir-fry for a healthy lunch or main. With Spring here and Summer coming it has me craving fresh whole foods, and lighter dressings. A lot of the winter dressings are creamier and thicker using cashews to add the perfect texture.
This week I went into made scientist mode creating a lot of fresh new lighter dressings that still pack so much flavour. I polled the community to see if you guys were interested in a little dressing inspiration and the numbers that came back showed me that this should be this Sunday’s blog post.
Dressings are so easy to whip up in a mini food processor, ninja or nutri-bullet you can make a small amount for a single salad or bulk it up so you have fresh homemade dressing for the week. The way to make a simple vinaigrette is 1 part vinegar or acid like lemon or lime juice, to 2-3 parts oil, with a little dijon (or your favourite spices, 1 tablespoon maple syrup and salt and pepper. You can keep it super basic or have fun creating something a little more flavourful, by adding greek seasoning, olives and feta or lemon grass, with fresh lemon zest, fresh herbs like basil, cilantro or dill, roasted red peppers, or sun dried tomatoes. The options are endless.
I like to make my own salad dressings because a lot of store bought dressings have so many added ingredients like salt, sugar and chemical additives to preserve shelf life.
Ok let’s get to it, here are my favourite fresh salad dressing recipes.
The Recipe
Print1. Dill Vinaigrette Dressing
Ingredients
¼ cup olive oil
¼ cup fresh dill (or more)
2-3 tablespoons water (or more oil)
2 tablespoons lemon juice (freshly squeezed is best)
1 tablespoon apple cider vinegar
½ tablespoon maple syrup
1-2 cloves garlic, minced
½ teaspoon salt
½ teaspoon onion powder
Directions
1. Place all ingredients in mini food processor, ninja or blender and mix until well combined. Store in small in glass jar in fridge for 7-10 days.
2. Cilantro Vinaigrette Dressing
Ingredients
¼ cup olive oil
½- 1 cup cilantro
¼ cup water (or more oil)
2 tablespoons lemon juice, freshly squeezed (you can also sub for lime juice)
½ tablespoon maple syrup
1 green onion, diced
1-2 cloves garlic, minced
salt and pepper to taste
Directions
1. Place all ingredients in mini food processor, ninja or blender and mix until well combined. Store in small in glass jar in fridge for 7-10 days.
If you want to make this recipe creamy add avocado until desired consistency.
3. Ginger Lemon Dressing
Ingredients
½ cup olive oil
½ cup lemon juice
1-2 inches fresh ginger, grated
1 tablespoon apple butter (or maple syrup)
salt and pepper to taste
Directions
1. Place all ingredients in mini food processor, ninja or blender and mix until well combined. Store in small in glass jar in fridge for 7-10 days.
4. Lemongrass Vinaigrette Dressing
Ingredients
½ cup olive oil
2 tablespoons lemon grass
2 tablespoons lemon juice
2 inches ginger, freshly grated
1-2 cloves garlic, minced
½ tablespoon maple syrup
salt and pepper to taste
lemon zest – optional
Directions
1. Place all ingredients in mini food processor, ninja or blender and mix until well combined. Store in small in glass jar in fridge for 7-10 days.
5. Greek Vinaigrette Dressing
Ingredients
½ cup olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
2 tablespoons Greek Seasoning (I love the local organic Heritage Farms Greek Seasoning)
1 teaspoon Dijon mustard
½ tablespoon maple syrup
1-2 cloves garlic, chopped
Directions
1. Place all ingredients in mini food processor, ninja or blender and mix until well combined. Store in small in glass jar in fridge for 7-10 days.
6. Creamy Dill Dressing
Ingredients
¼ cup olive oil
¼ cup fresh dill (or more)
¼ cup walnuts
2-3 tablespoons water (or more oil)
2 tablespoons lemon juice
1 tablespoon nutritional yeast
1 green onion, chopped
1-2 cloves garlic, minced
½ teaspoon onion powder
½ teaspoon lemon dill spice (or salt)
Directions
1. Place all ingredients in mini food processor, ninja or blender and mix until well combined. Store in small in glass jar in fridge for 7-10 days.
7. Italian Vinaigrette Dressing
Ingredients
¼ cup olive oil
¼ cup water (or more oil)
2 tablespoons lemon juice, freshly squeezed (you can also sub for lime juice)
1 green onion, diced
1-2 cloves garlic, minced
1 tablespoon Italian seasoning
pinch of red pepper flakes
salt and pepper to taste
Directions
1. Place all ingredients in mini food processor, ninja or blender and mix until well combined. Store in small in glass jar in fridge for 7-10 days.
8. Balsamic Vinaigrette Dressing
Ingredients
½ cup balsamic vinegar
½ cup olive oil
2 cloves garlic, minced
1 scallion (green onion)
1 tablespoon sesame oil (or maple syrup)
dash of salt and pepper
Directions
1. Place all ingredients in mini food processor, ninja or blender and mix until well combined. Store in small in glass jar in fridge for 7-10 days.
9. Roasted Red Pepper Dressing
Ingredients
½ 370 ml jar roasted red peppers
¼ cup olive oil
3 tablespoons balsamic vinegar
½ cup cashews soaked overnight (optional – if omit add 1/4 cup oil instead)
2 cloves garlic
1 teaspoon onion powder
1 teaspoon paprika
dash of salt and pepper
Directions
1. Place all ingredients in mini food processor, ninja or blender and mix until well combined. Store in small in glass jar in fridge for 7-10 days.
10. Perfect Pesto
I love to use this for a fresh zucchini salad, in a warm stir-fry or over a buddha bowl.
Ingredients
3 cups fresh basil
½ cup nutritional yeast
½ cup olive oil
¼ cup pine nuts (can substitute for walnuts)
2 tablespoons shelled hemp seeds
2 tablespoons lemon juice (the juice of one lemon)
3 cloves garlic
salt and pepper to taste
Directions
1. Place all ingredients in mini food processor, ninja or blender and mix until well combined. Store in small in glass jar in fridge for 7-10 days.
I highly recommend having fun adjusting to taste, if you taste it and it feels to acidic (vinegary) add more “base” ingredients such as: oil or water. If it tastes not as punchy as you would like add more fresh dill, salt, pepper or your favourite spices. If you want it sweeter add more maple syrup, it works to balance the vinegar and lastly if you want it creamier add some avocado. Have fun experimenting, I love creating one new dressing for the week during my meal prep sessions on Sunday.
If you make any of the dressings l would love to see what you are enjoying, share in comments below or tag me in your pics on the gram @pam_rocca. If you have a friend who would enjoy free fresh dressing recipes it would mean a lot if you share with them too.
Happy Sunday,
