Creamy Carrot Salad Dressing

by Maggie on September 1, 2011

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Have you seen the colors at the farmer’s markets lately?

Pete and I have been on a bit of a colorful salad kick. We throw anything and everything into a bowl to create what we call quick-meal salads. No recipe required!

Here are some of our favorite salad ingredients:



chopped cabbage

cultured vegetables

nuts and seeds

grated carrots, beets or sweet potato

fresh berries

avocado chunks


cooked beans

cucumber and tomato chunks

Pair your salad with a side of sweet potato fries and you have an amazing lunch or a light dinner.

Salad dressings are so easy to whip up. It would take you longer to drive to the store to buy one!

This is our new favorite dressing recipe. You could even use this (because it’s thick) as a dip for veggies or in a wrap. My kids love to dip and this is one way to get some more nutritious goodness into their growing bodies.

We used to sweeten our salad dressings with maple syrup, and while we still do that from time to time, we have been using medjool dates instead.  Mother Nature’s candy!

Creamy Dairy-Free Salad Dressing

2-3 chopped carrots (you could also use sweet potatoes)
half an avocado
1 medjool date, soaked and pitted
3/4 cup water
2 tbsp flax oil
1 clove chopped garlic
1 1/2 tbsp dijon mustard (we use grainy Dijon)
a shake of dulse (optional)
1/2 tsp Herbamare or sea salt
1 quarter of a lime, juice only

Place all of the ingredients in your blender (you might want to chop your veggies first – depending on the strength of your Blender).  Blend until creamy, we like to leave some tiny carrot, garlic and date chunks.  If you find it too thick, add more water.

Toss into salad and enjoy.   This dressing will taste even better the next day.

Yield: Enough for one big salad

More yummy salad dressing ideas:

Roasted Beet and Quinoa Salad
Maple Balsamic Dressing
Caesarish Salad Dressing

This post is linked to:
August’s Go Ahead Honey It’s Gluten-Free event.  Shirley’s theme is Dishes So Simple, No Recipe Required