Since starting my cleanse I’ve become obsessed with salads.
Thankfully, it’s a great obsession to have coming from a girl that really could use more veg in her life.
Problem is I get bored with salad dressings very quickly so I’m always trying to switch things up to keep it exciting.
Creamy honey dijon, creamy tahini [pictured below], and creamy dill dressings are my favorite right now.
A couple of you were asking for the dill recipe from yesterday’s post, so here goes. I don’t have any pictures for it, but I promise it looks, smells, and tastes delicious.
- ¼ cup raw cashews
- ¼ cup almond milk
- 2 tablespoon lemon juice
- 1 teaspoon dill (dried)
- ¼ teaspoon herbamare
- Place all ingredients in a blender and process until smooth.
I’m totally crushing the creamy dressings, can you tell? They just add that extra bit of pizazz to the veggies… and so do croutons. mmmm
- 1 avocado
- ¼ cup olive oil
- 3-5 tablespoon water – depends on how thin you want your dressing
- 2 tablespoon lemon juice
- 1 tablespoon dijon mustard
- 1 tablespoon ginger
- 2 medjool dates, pitted
- ¼ teaspoon herbamare
- 2 cups romaine lettuce
- ½ fresh pear, sliced*
- 2 medjool dates, pitted and chopped
- handful walnuts
- To make the dressing: combine all ingredients in a blender or food processor and process until smooth.
- To make the salad: combine all ingredients in a bowl, add 2-3 tablespoon dressing and toss until combined. Serve with omega croutons (recipe below)
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- 6 pieces of udi’s gluten-free bread*, cubed
- 2 tablespoon ground flax seed
- 2 tablespoon coconut oil, melted
- 2 tablespoon lemon
- 1 tablespoon chia seeds
- 1 tablespoon hemp seed
- ½ teaspoon parsley
- ¼ teaspoon sage
- ½ teaspoon rosemary
- ¼ teaspoon basil
- ¼ teaspoon oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon herbamare
- Preheat oven to 375F and line a cookie sheet with parchment paper or a silicon baking mat. Set aside.
- Combine all ingredients but bread cubes in a small dish.
- In a large bowl, add bread cubes then pour oil + herb mixture over top. Stir to coat.
- Lay out on prepared cookie sheet and cook for 15-20 minutes [mine took 19 minutes] or until golden and slightly hard to the touch.
- Remove from oven and let cool for 10-15 minutes. Store in the fridge in an air tight container for up to 5 days.
View Nutritional Information (once on page scroll down)
Do you like to eat your lunch outside on work days?
I love eating lunches outside. It’s still a bit to yucky outside now, but in a couple of months I will definitely take advantage of the picnic tables in the park across the street.
What is your favorite salad dressing?
As a kid I loved French dressing, but I can’t seem to get my mind off of the naturally creamy dressings lately.
Are you into raw veggies or cooked veggies?
I’m a half and half girl. I love cooked veggies – roasted vegetables with sweet potato, peppers, onions. But I also like raw veggies with dips like hummus, hard boiled eggs + mustard, or tuna + mayo.
I can already tell these are going to be “Gems” like no other in my recipe box.
My fiance is a chef who has an unshakable relationship with fatty condiments that is not to be believed, he doesn’t have to worry about it. However, because I want him to live as long as possible, I feel like I am now armed with a ranch dressing he won’t likely turn away from. I will keep you posted.
The croutons are fabulous – and so easy to make!
Don’t the omega oils get compromised being heated at such a high temp? IT was my understanding that heat destroys the fragile nutrient, which is why all oils and seeds containing omega 3 should always be used in cool/room temp dishes. . .IS this wrong?