Salad Dressings, Dips & Sauces

Healthy & Delicious:

These are my most favorite dressings, dips and sauces that make any meal or salad delicious and nutritious!

Salad Dressings

1. My Everyday Golden
Salad Dressing: Lemon Garlic

1/3 cup Lemon juice (1 1/2 medium sized lemons ~ with some zest)
2 Tbsp Maple Syrup
1-2 Garlic cloves, minced
2 tsp Dijon
1/3 cup Avocado Oil (or Olive Oil)
1/8 tsp Sea Salt
Pinch Turmeric (optional)
Pinch Black Pepper

Shake this dressing in a glass jar with a lid to emulsify. Taste and make sure it’s super delicious. Adjust ingredients accordingly. Keep leftovers in the fridge. I use this on ALL salads, whether it’s a warm spinach, or cold romaine, or my daily kale salad, it’s so delicious!

2. Our Favorite Lemon Honey Dijon

1/4 cup Lemon juice (2 medium sized)
2 tbsp Honey
1/4 c Light Olive Oil
1 tbsp Dijon

Add to mason jar with lid and Shake to emulsify.

3. Simple Vinaigrette

1 tbsp apple cider vinegar + 1 ½ tsp minced shallots + ½ tsp mayo + ½ tsp dijon _ ⅛ tsp salt + pepper + 3 tbsp olive oil. Add all ingredients to a small bowl (not the olive oil) place oil in a measuring cup and slowly pour oil into mixed ingredients while whisking to emulsify.

4. Simple Greek Dressing

1/4 cup lemon
1/4 cup olive oil

Thats it! Add it to thinly sliced romain + green onions + feta + black olives (optional)

5. Refreshing Lime Salad Dressing

1/3 cup Lime juice (2 medium sized ~ with some zest)
2-3 Tbsp Honey
1/3 c Avocado Oil
1/4 tsp Sea Salt
1/8 tsp Pepper
optional: handful of cilantro

Put all ingredients into a blender. Blend until super smooth. Drizzle onto light salad greens.

6. Spicy Honey-Dijon Salad Dressing

1/4 cup Dijon Mustard
1/4 cup (raw) Honey
1/4 cup Olive Oil
1 tbsp Apple Cider Vinegar
Sea Salt to taste
pinch red pepper flakes

Put all ingredients into a glass jar and shake to emulsify.

7. Asian Ginger Dressing

1/4 cup red wine vinegar
1/4 – 1/3 cup grapeseed oil
2 tbsp sesame oil
3-5 tbsp honey or maple syrup
1-2 clove garlic (minced)
2 tbsp fresh ginger (minced)
1 tbsp amino acids (bragg)
Pinch salt and pepper
Pinch red chili flakes
1-2 tbsp water (optional)

Stir this dressing until combined. Make sure ginger is really tiny, maybe even pressed in a garlic press. Use on cabbage salads with sesame seeds, or on spinach with almonds.
Keep leftovers in fridge.

8. Basic Vinaigrette

1/2 tbsp fine minced shallot
1/2 tbsp Dijon
1/4 tsp Salt
1/2 Tbsp Lemon
1/2 tbsp Wine vinegar
1/3 c to 1/2 c olive oil
fresh pepper

Put all ingredients in a jar. Shake to emulsify. Enjoy over spinach, or simple sliced cucumbers, tomato and feta!

9. Green Goddess Dressing

bunch of Parsley (no stem)
bunch of Cilantro (optional)
2- 3 tbsp Plain Kefir (or Mayo or Greek yogurt)
1 tbsp Water
1 minced garlic clove
1/2 lemon, juice
1/4 tsp salt
pepper
2 chives/green onions
1 tsp apple cider vinegar
1 tsp maple syrup

Blend in blender until super smooth and enjoy. I love this on a “Waldorf” salad with romaine lettuce, walnuts and grapes.

10. Spiced Tahini Salad Dressing

1/4 cup tahini
3 tbsp water
1/2 tsp miso paste
1/2 tsp dijon mustard
1/2 tsp turmeric
1/2 tsp garlic pwder
pinch black pepper
juice from 1/2 lemon

Blend in blender or whisk until super smooth. This dressing is the BEST over top of spinach with roasted vegetables. Topped with nuts, cranberries and goat cheese(optional).

11.Cesar Salad Dressing

1/2 cup olive oil
1/4 cup balsamic vinegar
4 tsp coconut sugar
1/4 tsp pepper
2 crushed cloves garlic
1/4 to 1/2 cup Parmesan or Asiago cheese (grated with small grater holes)

Blend in blender until completely emulsified. Store in mason jar. Serve over Romain lettuce, with sourdough croutons, grated Parmesan or Asiago cheese (with small holes) and minced bacon (optional)

12. Vegan Creamy Cesar Salad Dressing

1 cup sunflower seeds or cashews
1.5 cup water
Juice from 1 lemon
2 tablespoons miso paste
2 garlic cloves
1 tsp Dijon
salt and pepper to taste

Blend in blender until completely smooth.

Thank you to Jeff, from the Whole Foods Plant Based Group on Facebook.

13. Balsamic Glaze Dressing

1 tsp Dijon
1/2 lemon, juice
3 tablespoon balsamic Vinegar
1 garlic clove, minsed (optional)
1/3 cup olive oil (or more if needed to make thicker or less tart)
1 to 2 tbsp coconut sugar or maple syrup

Shake in a mason jar with lid to emulsify. Add wee bit of sea salt to salad with dressing before serving.

Dips

1. Garlic Aioli

1 large egg yolk
juice from 1/2 lemon
1 tbsp Dijon mustard
3 cloves garlic, peeled & crushed
1/2 tsp salt
3/4 cup grapeseed oil
1 tbsp parsley, finely diced (optional)

Add ingredients to a blender (except oil). Turn it on for 10 seconds then Slowly add oil by drizzling in. Let blend until creamy and fully combined.

2. Vegan Ketchup

1 cup tomato paste (270 g) (or tomato sauce)
4 tbsp maple syrup (or coconut sugar)
2 tbsp apple cider vinegar
1 tsp garlic powder
1 tsp oregano
Sea salt to taste (optional)

Mix ingredients together until combined.

3. Guacamole

2 large Avocados (ripe)
1/4 cup finely diced red onion
1 lime, juice
1-2 grape tomatoes, diced
1 tbsp cilantro (optional)
Sea salt to taste

Mix ingredients together serve immediately with crackers, pita or vegetables.

4. Hummus

1/4 cup tahini (sesame paste)
3 tbsp fresh lemon juice
3 tbsp avocado oil
2 cloves of garlic (minced)
1/2 tsp ground cumin
1/2 tsp salt
1/4 cup warm water
1 1/2 cups of fresh chickpeas (or canned)

Add all ingredients to a high speed blender. Add the warm water slowly to blend all thoroughly.

5. Ranch Dip

1 1/2 cup steamed cauliflower
1/2 cup almond milk (no flavor)
2 tbsp grapeseed oil
2 tbsp apple cider vinegar
2 tbsp hemp seed

1/2 tsp dijon mustard

1/4 tsp garlic

1/2 tsp salt

1/4 tsp black pepper

2 tbsp chives

Add all ingredients to a high speed blender. Blend together and enjoy warm or cold as a dip to vegetables!

5. Sushi Dip or Sauce

2 tbsp soya sauce (like Tamari GF)
2 tsp sesame oil
2 tsp honey or maple syrup
1 lime, juiced
1 tsp onion or garlic powder

Add all the ingredients in a bowl and whisk it all together until fully combined. This is the BEST dip for sushi rolls, or…. deconstructed sushi bowls with edamame, green onions, cabbage, seaweed snacks, sesame seeds, caramelized onions & rice.

6. Ranch & Dill Dip

1 3/4 cup soaked cashews
1 cup water
1/2 cup fresh dill
3 tablespoons apple cider vinegar (or lemon)
1 tsp salt
2 teaspoons garlic powder
2 teaspoons onion powder

Place all ingredients in blender except dill. Blend until creamy. Add dill and pulse a few times or just fold in with spoon after.

5. Avocado Cilantro Lime Dip

1 avocado, peeled and pitted
1 clove garlic, peeled
1 small jalapeño – cut and remove seeds
1 cup fresh cilantro leaves, loosely-packed
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon cumin
sea salt and black pepper to taste
1/4 to 1/2 cup water

Put all ingredients in blender and blend until smooth. Serve with potato fries, or chips, or carrot sticks. . Cover and chill for at least 30 minutes before serving.

6. Simple Dill Dip

1 cup Plain Kefir Yogurt (or plain greek yogurt or sour cream)
3/4 cup mayonnaise
4-6 tbsp fresh dill, chopped
1 tbsp parsley (optional)
1-2 garlic, crushed / minsed
1/4 tsp salt
1/2 tsp sugar (coconut sugar) optional

Mix all ingredients together in a medium bowl. Cover and chill for at least 30 minutes before serving.

Serve with fresh vegetables, chips, crackers, and bread.

6. Honey Mustard Dip

7. “Big Mac” Healthier Sauce

1/7 cup mayo
1 tbsp ketchup
1 tsp yellow mustard
2 tsp pickle juice (finely diced pickles or pickled onions optional)

Sauces

1. Tahini Sauce

1/2 c tahini (sesame paste)
1/4 tsp salt
1-2 tbsp maple syrup
1 lemon, juiced
2 garlic clove, minced (or powder)
1/2 tsp ginger (raw or powder / optional!)
1/4 c water

Mix ingredients together. Slowly add water 1 tbsp spoon at a time until creamy and fully combined.

2. BBQ Sauce

1 cup (homemade) ketchup
1/2 cup ACV
1/2 cup maple syrup

1 tsp garlic
mustard
cayenne
pepper
1/4 cup lemon juice
2 tsp soya sauce

Mix ingredients together until combined.

3. Peanut Butter Thai Sauce

1 tbsp Soya Sauce (I use Braggs)
1/2 – 1 whole Lemon
1 inch Ginger, minced / garlic press for juice only ( or 1 tsp ginger powder)
2 Garlic cloves, minced/garlic press
2 tbsp Maple Syrup (the real stuff)
3 tbsp Peanut butter or almond butter
pinch salt and pepper
3 tbsp Warm Water (to thin out sauce)

Mix ingredients together until combined.

4. Cashew Cream Sauce

2 cups soaked cashews (6-8 hrs)
1 tsp Apple Cider Vinegar
4 tsp lemon juice (fresh)
1/2 tsp salt
1/2 cup warm water

Add above ingredients into a blender. Mix all ingredients together in a blender, while adding 1/4 to 1/2 cup of warm water

until super smooth.

5. Pizza Sauce

6 oz can tomato paste
2 tsp balsamic vinegar (or glaze)
2 tsp oregano to taste
1-2 tsp garlic powder
½ tsp salt
¼ tsp freshly ground black pepper
1 tsp sugar coconut sugar

Mix all ingredients in a bowl.

6. Mayonnaise

1 large egg yolk*

1 1/2 teaspoons fresh lemon juice

1 teaspoon apple cider vinegar

1/4 teaspoon Dijon mustard

1/2 teaspoon salt plus more to taste

3/4 cup grapeseed oil, divided

Combine egg yolk, lemon juice, vinegar, mustard, and salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.

Constantly whisk mixture as you add 1/4 cup oil to yolk mixture, a few drops at a time, for about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes. Cover and chill.

7. Orange Garlic Marinade / Sauce

The juice of one orange
half inch thick piece of ginger
six pieces of garlic
1/4 cup organic olive
1/4 cup coconut aminos or other soy sauce type condiment.

Mix it all together. Works as a great marinade for chicken breast or even shrimp!!!

4. Best Ever Sticky Sesame Sauce

2 1/2 tsp toasted sesame oil
1/2 inch grated ginger
4 cloves grated garlic
3 1/2 tbsp honey
2 1/2 tbsp coconut aminos
1 tsp rice vinegar
2 tbsp tomato paste
1 tsp chili paste

Mix it all together. Bake cauliflower bits then dump them in this sauce and throw green onions on top.

More Coming Soon…

**For any Leftovers, store in mason jar with lid (or airtight container or jar) and in the fridge.
Take out a few minutes before using so the oil can come back to room temp. Shake and use.

** OPTIONS FOR USE:
Use the Garlic dip to dip vegetables or fries, also use them on pizza or quesadillas.
Use the ketchup inside and on top of veggie burgers or lentil loaf and dipping homemade fries.
The tahini sauce can be drizzled over roasted vegetables and rice or buddha bowls,
or the BBQ sauce used inside lentil loafs or on top of basically anything
The peanut butter sauce is perfect for dipping rice paper wraps or on top of cabbage salad.
Tahini Dressing for buddha bowls, salads, roasted vegetables or over rice!
Cashew Cream is amazing on wraps or sandwiches.
Want Hummus??? Try these 3 hummus recipes
The options for uses are endless!