Spring has officially Sprung! 🌱
It’s time to put away those hot winter stews and head to the farmer’s market for fresh local kale, arugula, spring greens, red lettuce, beets, carrots, Bermuda onions, Tucker’s Farm goat cheese, and more….so that you have everything you need on hand to create your Springtime Salads!
I know I am ready for this change of season…
And with that, I would LOVE to share some of my absolute favourite FUELLED salad dressings that I know will bring so much pleasure to so many of your salads in 2021…🥗
RECIPES
Sweet Basil and Honey Salad Dressing
This tastes great on baby greens, tomatoes, gluten-free pasta salad, grilled fish, Buddha Bowls and fruit. It’s super simple to make and an incredible salad dressing for Spring and Summer!
Ingredients:
- About ⅓ cup or 20 larger leaves of fresh basil
- ¼ small onion, chopped
- ¼ cup light-coloured wine vinegar or apple cider vinegar
- ½ cup extra virgin olive oil, hempseed oil or Udo’s Oil 3-6-9 Blend
- Juice of half a lemon
- 2 Tbsp raw honey
- ½ tsp Celtic Sea Salt or Himalayan Pink Salt
- ½ tsp fresh cracked black pepper
Directions:
Blend everything together in your blender or food processor until smooth and store in a sealed mason jar until ready to use. This will last in the fridge for up to 3 days.
Pineapple and Pepper Salad Dressing
This dressing tastes great over mixed baby greens, fruit salads, goat cheese and walnuts.
Ingredients:
- 1 cup fresh pineapple chunks
- ½ cup pineapple juice
- Juice of 1 lemon or lime
- 1 Tbsp raw, organic honey
- 1 Tbsp apple cider vinegar or any other vinegar you have
- ½ cup hempseed oil, flaxseed oil, Udo’s Oil 3-6-9 Blend or extra virgin olive oil
- ½ tsp Celtic Sea Salt or Himalayan Pink Salt
- ½ tsp fresh cracked black pepper, or more to taste (I prefer more)
Directions:
Blend everything together in your blender or food processor until smooth and store in a sealed mason jar until ready to use. This will last in the fridge for up to 3 days.
Aga’s Fig Maple Vinaigrette
This is my secret sauce!! It will turn anyone into a lover of baby spinach salad, especially with berries or apples or even Bermuda bananas…and soft goat cheese. It’s the perfect salad dressing for warmer weather…
Ingredients:
- ½ cup hempseed oil (or olive or flaxseed if you have those on hand, or Udo’s Oil 3-6-9 Blend, but hempseed is the best for this)
- ½ cup organic maple syrup
- 3 tbsp fruity dark red vinegar like fig balsamic vinegar or cherry balsamic vinegar or just balsamic vinegar if that’s what you have.
Directions:
Mix all of the ingredients together in a cup or blender, or shake all together (much more fun) in a sealed mason jar. Store in a sealed mason jar until ready to use. This recipe makes enough for up to 3 salads, not just 1. It will last in the fridge for up to 5 days.
🌱ENJOY!!! 🌱
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Much love,
Agathe xo
“Get FUELLED today for a healthier and happier tomorrow!”
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