Summer is here folks. In my last post I warned of its arrival…..it has done just that. The air is thick, the drinks are cool and the sun is shining bright…well sort of. I am sure behind the clouds there is a whole bunch of it! I don’t know about you, but I lose a lot of my voracious appetite during the hottest months of the year. It could be the humidity, the sweatiness of the world or the pure, interrupted laziness that summer brings about….(I am daydreaming, can you tell?) Whatever it is, I am inclined to eat every light, summery salad on every menu in sight. It is my goal to eat as many greens as possible this summer and dress them up pretty in some deliciously light and summery dressings! Here is an easy trio of vegan dressings that are healthy, light and portable for summertime trips to the beach, on a hike or even just to liven up a work lunch. Enjoy and have a fantastic weekend!
Lemon & Herb Dressing
2 tbsp Extra Virgin Olive Oil
1 sprig parsley, chopped fine
3 basil leaves, chopped
1 sprig dill, chopped fine
1 tsp. ground white pepper (a bit more spice than black pepper)
Pinch ground black pepper to taste
Use a zester to lightly zest the rind of the lemon into a bowl, set aside and cut lemon into quarters
Mix oil and hand-squeezed juice from lemon quarters in a bowl with a whisk, pour into food processor
Add herbs and mix on LOW in food processor, remove and place in a bowl
Add zested lemon rinds and white pepper using a whisk and refrigerate until cool; garnish with ground black pepper serve and enjoy !
~~Tastes great on fresh chopped kale!
Coconut Apple Dressing
2 tbsp coconut oil
1 tbsp. unsweetened coconut flakes, chopped super fine
1 granny smith apple, chopped
1 tbsp apple cider vinegar
1 tsp. brown sugar
1 tsp. ground black pepper
Place coconut shreds and apple pieces in food processor and process on ‘chop’ or HIGH
Whisk together oil and vinegar in a medium bowl, add to food processor and process on low; dressing will be chunky
Add brown sugar and pepper and process on low until distributed uniformly
Chill until ready to eat!
Orange Ginger Dressing
1 tbsp. minced ginger root
1 garlic clove, minced
1 orange, peeled and separated
1 tsp. ground cinnamon
1/8 cup olive oil
Whisk together ginger root, garlic and olive oil in a medium bowl, add to food processor
Add oranges and process on LOW, dressing will be chunky
Add cinnamon and black pepper, process on LOW until uniform texture
Chill and enjoy!
~~ Delicious on Asian greens like steamed Bok Choy!
More in Freedom Friday: Vegan BBQ Shredded Sammies
Also in Salad: Crispy Seitan Salad
Photo: Kate Coffey