Kelly is the Naturopathic & European Medicine Centre's media liason. A strong natural health advocate for the last 19 years, in addition to gardening and experimenting with healthy recipes and natural products she is a freelance hair stylist and makeup artist. Along with assisting her husband's real estate business she is currently focused on the challenges and joys of homeschooling their young son Silas.

Healthy organic salad dressing recipesMost commercially-produced salad dressings are loaded with junk!

Why bother eating a healthy salad of vegetables and greens, if you’re just going to top it with a bunch of processed food stabilizers, preservatives, artificial flavor enhancers, and worse?

Here’s how you can easily throw a few simple HEALTHY ingredients together to make your own salad dressings, that you can feel good about eating!

 

Salad Dressing Recipe 1

1/2 cup Vegenaise Soy-Free Mayo (found at your local health-food store)
1/2 cup Organic Light Olive Oil
1 Tbsp Black Garlic Paste (or roasted garlic, roast a bunch ahead of time and throw in the freezer for later use)
1 Tbsp. Organic / Raw Apple Cider Vinegar

Add Pink Himalayan sea salt and onion salt to taste of your liking.
Whip together in a bowl, then serve.
Add to your salad or even to lightly steamed veggies.

 

Salad Dressing Recipe 2

(Makes a single serving – great if you are just cooking for yourself)

2 Tbsp Organic Light Olive Oil
1 Tsp Coconut Aminos (also great alone for your veggies or pastas)

Add Pink Himalayan Salt to taste of your liking.
Shake or whip together. Sprinkle over your salad or veggies.

 

Salad Dressing Recipe 3

1 ripe Avocado
1 Tbsp Lime Juice
2 Tbsp Organic light Olive Oil
2 Tbsp Chopped Onion
1 Tbsp chopped Lacto-fermented pickles (Bubbies is a great brand and you can find them most anywhere)

Add Pink Himalayan Salt to taste.
Puree in food processor (or mash heavily relieving some stress =) )
Add to your salad or veggie mix.

 

Salad Dressing Recipe 4

1 oz Organic Balsamic Vinegar
1-1/2 oz water (clean pure water, not tap)
6 oz Cold Pressed Organic Extra Virgin Olive Oil

Add to taste: Pink Himalayan Salt, oregano, thyme, bay leaves or marjoram.
Blend mix together.
Serve immediately or for more taste let the ingredients rest for a few hours to allow the herbs to steep and release their flavors into the vinegar and oil.

 

Additional Tips

With all of these recipes I often replace the Pink Himalayan Sea Salt with Herbamare Sea Salt which has herbs added and gives more flavor.

On occasion I will also add more oil or more Avocados to a recipe, to make a great chip dip or veggie dip.

With all these recipes, experiment, add more or take away, and see what is to your liking. With these simple, healthy starter recipes there are endless variations that you can try, to add excitement and variety to your healthy diet!

[What’s the deal with Pink Himalayan Sea Salt? – Unlike typical  modern table salt which is highly processed to remove impurities and often has iodine and  anti-clumping additives, the pink coloration of genuine Himalayan Sea Salt (or just Himalayan Salt) is due to it’s content of around 84 minerals and trace elements, including calcium, magnesium, potassium, copper and iron. It is mined from the Punjab region of Pakistan, which is actually about 190 miles from the Himalayas. The salt fields from which Himalayan Sea Salt is mined is thought to be billions of years old, and may be the dried remnants of the original primal sea that covered the mountainous region of what is now Pakistan.]