While we don’t eat exclusively local foods, we like to eat local fruits and veggies as much as possible. It’s more affordable, and better for you (the closer your fruits and veggies are to the farm, the more vitamins and minerals you can get from them). Plus, it supports your local farmers!
With fresh greens in the fridge, Pete and I have been whipping up a lot of salads, and we’re always trying out a new dressing. We’ve been using stevia to sweeten our dressings, it works like a charm and you only need a small amount. I like to use NuNaturals alcohol-free liquid stevia. There’s no aftertaste and it’s perfectly sweet.
While I do like an oil and vinegar based dressing, I also like a creamy dressing. We get dairy-free creaminess from avocados, soaked cashews, and seed or nut butters.
This salad dressing recipe uses tahini (sesame seed butter) and works fabulously with kale. Pour it on, massage it in a little, and let it sit for a few minutes before serving. We also like to use this dressing as a dip for veggies.
Mediterranean Salad Dressing
¼ cup tahini (sesame seed butter)
juice of half a lemon
11 drops liquid stevia (try 1 tbsp of maple syrup if you don’t have stevia)
¾ tsp ground paprika
½ tsp sea salt or herbamare
1 tbsp flaxseed oil (extra virgin olive oil works too)
1 clove finely chopped garlic
¼ cup water
Combine all ingredients in your blender and blend to desired consistency.
If necessary, add more water to thin it out. Taste and adjust seasonings if necessary.
Use immediately or store covered in the refrigerator for a couple of days.
Other salad dressing options from She Let Them Eat Cake:
Check out Ricki’s Build A Super Salad post at The Balanced Platter for more salad inspiration.