The Best Whole30 Salad Dressing You'll Ever Make
Happy Whole30, friends. If you're like me, each Whole 30 I attempt to eat more salads. They're a great way to get the whole meal template into one bowl, and usually take pretty minimal effort: toss in some greens, top with a batch cooked protein (like roasted chicken thighs, meatballs, etc) and top with more veggies, and fat, maybe a few nuts for some crunch. The part that ALWAYS stops me in my salad tracks and makes things a bit more tricky is the dressing. Maybe it was how I was raised, in the south (lots of mayo + ranch) and heavy flavor, but a light mist of oil and spritz of lemon juice hardly does the trick for my salads.
You know we LOVE Primal Kitchen's dressings, I'm partial to their Ceasar, but sometimes it's fun, and always economical, to make your own. I was inspired by a salad my friend Laura brought to Thanksgiving this year - the dressing was tangy, bright, yet sweet and mellow, not too acidic and just the right balance. I asked her for the recipe and grabbed my favorite oils and got to work.
PrimalOil - The Next Big Fat?
We first tried Pure Indian Foods PrimalOil at Paleo f(X) in May of 2017. Their Primal Oil is a perfectly blended mix of the highest quality, Organic Extra Virgin Olive Oil and two anti-oxidant super-powers, Black Cumin Seed Oil and Sacha Inchi Oil. The Black Cumin Seed Oil gives this blend a nice kick, a bit of a peppery flavor, that's melllowed out by the Sacha Inchi's mellow, sesame like flavor.
I used this oil, plus Primal Kitchen's Avocado Oil to give the dressing a bit more flavor (and antioxidant benefits) than it would have by using plain olive or avocado oil.
Sweet Red Wine Vinaigrette : here's how to make it
For the salad:
1 bag/1 small head butter lettuce or greens of choice
1 pear (any variety)
Chopped green onion, to top
Seeds or nuts of choice
For the dressing:
2 pitted dates, soaked until softened
1/2 Cup avocado oil
5 Tbsp red wine vinegar
2 Tbsp PrimalOil
2 cloves minced garlic
1 tsp mustard
pinch of salt and pepper
1. Begin by combining all the dressing ingredients, minus the water, in a small food processor and blending until ingredients are thoroughly mixed. The mixture will be slightly thick.
2. Add water, a tablespoon at a time, mixing, to thin to consistency desired.
3. Toss greens with dressing, then top with diced avocado, pear, green onion, raisin, and nuts.