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4 Salad Dressing Recipes

29 August, 2017

By Jenni Madison

Here are 4 homemade raw, vegan and refined sugar free dressing recipes to spice up your favourite salads this summer!

1. Basic Vinaigrette

• 1/4 cup olive oil or 1/4 cup liquid coconut oil
• 2 tbs coconut cider vinegar
• Pink salt and pepper, to taste

Mix all ingredients together in a bowl or blend all ingredients together in a mini blender. Optional: Add 1/2 tsp Italian herbs and 1/3 tsp minced garlic for Italian vinaigrette.

2. Creamy Coriander

• 1/2 ripe avocado
• 3/4 cup packed fresh coriander
• 1/2 cup plain coconut yoghurt
• 2 scallions, chopped
• 1 clove garlic, quartered
• 1 tbs lime juice
• 1/2 tsp coconut sugar
• 1/2 tsp pink salt

Place all ingredients in a blender;blend until smooth.

3. Tahini Dressing

• 1/4 cup lemon juice
• 1 1/2 cup olive oil or 1 1/2 cup liquid coconut oil
• 1/3 cup tahini
• 1 tbs coconut nectar
• 1 small clove garlic, minced
• 1 tsp pink salt
• Freshly ground pepper

Combine lemon juice, olive oil, tahini, coconut nectar and garlic in a blender; blend until smooth and season with salt and pepper. Optional: add 1/4 cup each basil and parsley leaves, and 2 tbs pine nuts for a creamy tahini herbed dressing.

4. Avocado Aioli Dressing

• 1 large whole avocado
• 1 small garlic clove
• 1/4 cup lemon juice
• 1 tsp coconut nectar
• 2 tbs basil leaves
• 1/4 small red onion, chopped
• 1/2 tsp pink salt, to taste
• 1/4 cup olive oil or 1/4 cup liquid coconut oil

Blend ingredients in the blender until smooth and creamy. NB. Add an additional whole avocado, 1 tbs basil leaves and 1 tbs lemon juice for a thicker aioli dip consistency.

Take Note: Salad dressings will last up to 5 days in a sealed jar in the fridge

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