Turmeric is a wonderful spice: a powerful anti-inflammatory and antioxidant, brilliant color, and delightful taste. Just lovely. It makes a great key player in a salad dressing for all those reasons! Your salad will be beautiful, and with all the wonderful nutrients you’ll be getting, from this turmeric dressing, so will you! You can store it in your fridge for a few days and enjoy this superfood salad dressing again.
There’s so many things you can do with zucchini. We’ve already had plenty to say about the wondrous versatility of this modest little squash. So let’s focus instead on this amazing persimmon dressing!
If you’ve never tasted a well-ripened persimmon, then you simply don’t know what you’re missing. If tasted before they have had a chance to get really, really ripe — we’re talking almost fermented, even — persimmon is aggressively astringent and unpleasant. But as the fruit matures and the tannin levels are reduced, it becomes one of the sweetest and most incredible tasting fruits you’ll find anywhere. But it does take patience! You have to let the persimmon ripen until it becomes so soft it is squishy. Which makes it ideal for dressings!
As always, ginger provides a lovely spicy foil for the sweetness of the persimmon dressing. Give it a try!
A salad is no salad without a great salad dressing! But you want something that is tasty and flavorful without just overwhelming your green leafies and crispy veggies. This orange salad dressing is the perfect solution, striking that ideal balance and serving to enhance your awesome salad, without smothering it.
On top of that, this home made salad dressing can be made in the time it would take you just to choose one off the shelf at the grocery store. Five minutes or so is all you need to whip up enough dressing for several salads. Store what you don’t use right away in the fridge to pull out the next time you have a hankering for some salad.
This delightful fruity salad is a great way to get yourself into the spring mindset! Super easy to make, this strawberry cauliflower salad is also easy on the wallet. And with all that money you’ve saved, you can get out there and enjoy the fresh new season!
Salads are as much about texture as they are about taste. The cauliflower adds that crunchy dimension you often get from nuts (or pomegranates!). But feel free to add some chopped almonds or walnuts in there too, if you’re looking for a little more crunch or some extra protein.
The best part of this recipe though is the dressing. There’s nothing like a good salad dressing. Oil and vinegar goes a long way, but sometimes you want to add a little sweetness to your life. The combination of onion, garlic and vinegar with strawberries and agave syrup makes for an unforgettable, tangy dressing that you’ll probably want to put on all sorts of salads. And that raw garlic isn’t just for flavor!
Because this salad is so sweet, chef Lisa Viger even recommends having it for breakfast. Talk about versatility: a strawberry cauliflower salad that can be had for breakfast, lunch, or dessert. You might even be tempted to make some for dinner!
Tzatziki is as fun to say as it is to eat. Quick to make, it’s always great for parties when friends are gathered round. And your gathered friends will have lots to talk about when they learn this cashew-based tzatziki is completely vegan and raw.
The tangy dill and lemon are balanced by the aroma of garlic, and the delicious creaminess of the blended cashews is a great replacement for yogurt. You get the digestive benefits of lemon and garlic, and the healthful fats and protein from cashews. And it’s all tied together by the dill.
Dill has a neat flavor which we usually associate with pickles. It’s a very simple way to add an exotic twist to your meals. This Mediterranean herb has been used in Greece for centuries both as a food and as a medicine. It’s now known to be anti-inflammatory a good source of antioxidants.
Tzatziki makes for a great veggie dip or as a spread.