3 Paleo Salad Dressing Recipes

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greek vinaigrette

kraft-guy

Ladies, ladies, ladies. Please do not be fooled by these perfectly chiseled abs and smokey eyes. The stuff Mr. Sexy Pants Kraft is peddling is not your fantasy, but a nightmare!! How about we take the best of both worlds: my recipes and his hot bod and call it a day?

Supermarket salad dressings are one of the most insidious “health foods” out there. I see so many in the fridges of people who are pretty intelligent about health, so I thought a post on exactly why they suck is in order. Its very simple, really: The base of these salad dressings is cheap soy, corn and canola oil, all loaded with toxic, inflammatory omega-6 fats. Even the grapeseed or safflower oil that makes up Veganaisse is icky (see ratios of bad fat).

Here’s a great article on the dangers of too many PUFA’s (polyunsaturated fat) in your diet and the amounts of them in cooking oils.

Let me break it down for you:

Cook with ghee, coconut oil, lard, or beef tallow.

Make salad dressing and mayonaisse with olive oil, macadamia nut oil, and avocado oil.

Simple, right? Yes. And don’t forget delicious 🙂

Ranch Dressing

Ingredients:

1 cup  aioli (below)

½ cup water

¼ cup fresh dill

½ teaspoon cayenne pepper

salt to taste

Directions:

Add all ingredients to blender and mix until well combined. Can whisk by hand, but chop dill small first.

Basic Aioli

Source the best ingredients, and aioli (French for garlic mayonnaise) becomes a true superfood. I don’t personally like the taste of straight olive oil, unless you can find a very mild one (labeled “extra light”). I love ½ macadamia nut oil and ½ olive oil. Melted coconut oil is a great choice, but it will make for a very firm aioli once chilled. Buy the best eggs you can find, use fresh garlic, and eat with EVERYTHING!

Ingredients:

1 cup healthy oil blend (see notes above)

2 egg yolks

2 cloves garlic

1 tablespoon dijon mustard

1 tablespoon lemon juice

1 teaspoon + more to taste

Directions:

In a small food processor, chop garlic. Add egg yolks, lemon juice, dijon mustard, and a teaspoon salt and blend about a minute. The yolks will become creamy in color. Slowly drizzle in oil blend in opening above (all small food processors should have this for this very purpose). The aioli should be very thick and well combined. Taste for salt. You can also add more lemon or dijon if you desire.

Caesar Dressing

Ingredients: 4 anchovy fillets

2 egg yolks

2 garlic cloves

2 tablespoons lemon juice

1 tablespoon dijon mustard

1 tablespoon Worcestershire sauce

1/2 cup extra virgin olive oil

salt and pepper to taste

Directions:

In a small food processor, mix egg yolks, garlic and anchovies into a paste. Add remaining ingredients except olive oil. Mix a few seconds. Slowly add olive oil until dressing is thick and creamy. Add more or less olive oil depending on desired consistency. Season to taste with salt and pepper.

Green Curry Vinaigrette

Ingredients:

½ cup extra-virgin olive oil

2 tablespoons honey

¼ cup lime juice

2 tablespoons fish sauce

1-2 tablespoons green curry paste (the concentration varies among brands. Thai Kitchen is good and concentrated)

salt and pepper to taste

Directions:

Combine all ingredients, making sure to dissolve honey before serving.

Want to try a FREE bottle of a truly healthy and delicious dressing? Thrive Market would love to give you a bottle! Click here to get it!!

greek vinaigrette