Tired of bland salads? How to make healthy & surprisingly delicious dressings

Want to eat more plants but worried about boring salads? Skip the restrictive cleanses—you can make satisfying salads that don’t rely on oil-heavy dressings. Try a chickpea quinoa bowl with tangy tahini sauce, beans tossed in vegan ranch, or kale topped with creamy avocado. These combinations prove that plant-based eating can be both nourishing and delicious.

Creamy Herb Sauce

• 3 cups cashews (soaked overnight)
• 1/2 cup water (adjustable)
• 1/3 cup lemon juice
• 2 tbsp apple cider vinegar
• Himalayan salt to taste
• Lemon pepper to taste
• Fresh herbs (choose from dill, thyme, basil, mint, or cilantro)

Blend all ingredients until smooth

Balsamic with a Twist

• 3 tbsp balsamic vinegar
• 2 tbsp organic Dijon mustard
• 1 tbsp date syrup

Mix ingredients together until well combined

Creamy Avocado

• 1 ripe avocado, sliced
• 1/2 cup water
• 1/4 cup fresh lemon juice
• 1/4 cup cilantro leaves
• 1/2 tsp ground cumin
• Lemon pepper to taste

Blend until smooth

Fortified Tahini

• 1/2 cup tahini
• 1/4 cup water (adjustable)
• 1/4 cup nutritional yeast

Mix until well combined

Asian “Fusion”

• 1/3 cup coconut aminos
• 1/4 cup water
• 2 tbsp rice wine vinegar
• 2 tbsp date syrup or maple syrup
• 1 tbsp Chinese five-spice
• 1/2 inch fresh ginger, peeled and minced

Blend all ingredients together

 

Try these with:

• Chickpea quinoa bowls
• Bean salads
• Kale and avocado bowls
• Noodle salads
• Kelp noodles
• Oil-free stir-fries
• Fave pasta