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Fortunately, cold-pressed organic extra virgin olive oil is allowed on the diet. Here are a couple of ideas for making salad dressing:

1. Combine it with a squeeze of lemon for a classic Mediterranean salad dressing.

2. Try blending chopped herbs, garlic and olive oil for a more fragrant option.

3. In a food processor blend a ripe avocado with a little olive oil and lemon for a creamy dressing.

4. Blend fresh tomatoes with pine nuts and fresh basil for a pesto-scented “marinara” for a salad.

5. Blend honey, grated ginger and olive oil for a sweet dressing with a kick.

6. Top a fruit salad with a blend of honey and orange juice.

7. Use tahini thinned out with olive oil for a creamy option.

Lemon Tahini Dressing/Dip
by Eric Farris (www.rawseattle.org)

Ingredients:

• 1/2 cup soaked flax seeds
• 3-4 green onions
• 1/3-1/2 bell pepper
• 2 stalks celery
• juice of 3 lemons (preferable to vinegar, IMHO)
• 2 cups tahini
• salty flavoring: granulated kelp, Nama Shoyu, tamari, Bragg's, or watever you prefer
• water

Instructions:

1. Juice lemons.
2. Chop/break up pepper, onion, and celery and put in blender.
3. Add lemon juice and flax seeds.
4. Blend until uniform.
5. Add 1/2 cup of tahini and blend.
6. Repeat step 5 three more times.
7. Add salty flavoring to taste.
8. Add water if necessary to lessen thickness.

Green Dressing Dip
by Jennifer Wheeler (www.rawseattle.org)

Ingredients:

• 1/3-1/2 C soaked almonds
• 1 bunch cilantro
• 1/3 bunch parsley
• 1-2 cloves garlic
• juice of 1/2 lemon
• 1/3 C olive oil
• 1-2 T Nama Shoyu, tamari, Bragg's, or watever salty flavoring you prefer
• 1/3 C water
• 1 t honey
• 1-2 t cumin
• dash or 2 of cayenne

Instructions: Blend all ingredients together in Vitamix/blender.


See also:

Salads