It’s hard to find the motivation to make a meal in this insanely hot and steamy weather. I’d rather be sitting by a pool all day and be served margaritas and tapas.  Reality doesn’t allow this, and instead, we’ve opted for ordering a lot of take out lately, but it’s not financially sustainable nor always healthy.  We made a compromise of only ordering healthy (mostly) take-out food 1-2 times a week, and all other meals will be made from home.    It’s often too hot for the oven, stove, or even the BBQ, so we’re making various salads as many fresh ingredients are readily available.  To ensure our salads are healthy, we make our own dressing.  

A store-bought salad dressing may be the easiest, but it’s far from healthy as most are laden with polyunsaturated fats, MSG, fructose sugar, and caramel colour-which is highly toxic

Here are two easy, healthy and delicious recipes:

Simple Oil & Vinegar Dressing

Ingredients

·      4 tablespoons organic extra virgin olive oil

·      2 tablespoons of organic apple cider vinegar (ACV) with the mother

·      1 tablespoon organic maple syrup

·      Pinch of sea salt and pepper 

Instructions

1.    Add all ingredients to a mason jar.  

2.  Secure lid and give a vigorous shake.  

Taste and adjust flavour as needed, adding more ACV juice for acidity, salt for saltiness, or maple syrup for sweetness.

Keeps in the fridge for 1 week. 

Other ingredients to try:

Sometimes, I use balsamic vinegar instead of ACV, add Dijon mustard, hot sauce, nutritional yeast, or lemon juice. 

Tahini Salad Dressing 

Ingredients

·      1/3 cup tahini 

·      3 tablespoons freshly squeezed lemon juice

·      1-2 tablespoons  maple syrup (or sub agave - or honey if not vegan)

·      1 pinch sea salt (optional)

·      1 garlic clove minced

·      3-6 tablespoons of water to thin  

Instructions

1.   To a medium mixing bowl, add tahini, lemon juice, and maple syrup. If adding salt and garlic, add now (optional).

2.  Whisk to combine. Then slowly add water until creamy and pourable. The mixture may seize up and thicken at first, but continue adding water a little at a time and whisking until creamy and smooth.

3.  Taste and adjust flavour as needed, adding more lemon juice for acidity, salt for saltiness, or maple syrup for sweetness.

4. Enjoy fresh, or store leftovers in the refrigerator for up to 5 days (sometimes longer). Also excellent with falafel, buddha bowls, and is a great dip for chopped vegetables. 

I don’t like a strong garlic presence and only add ½ a garlic clove.  

Tips

To save time and energy, prepare ahead of time. I usually make both of these dressings or some variation once a week and double the recipes.  When I’ve made the dressings, I clean and wash up kale, other types of lettuce and vegetables that I’d like to add and ensure that some type of protein is available to add: chickpeas, roasted tofu, cashews, pumpkin, and sunflower seeds.  

Simple, healthy and delicious.  Enjoy!

Be well.   

Anita

Resources

1.    Oil and Vinegar picture credit- Kitchen Treaty

2.    Tahini dressing recipe and picture credit- Minimalist Baker