Salads, in essence, are healthy, that is undisputed. The problem is that most people put extremely unhealthy store-bought dressings on their healthy vegetables (or order them at restaurants) and think they’re doing something good for their bodies. Problem is, those dressings are full of sugar, added oils, and processed chemicals. So if you’re buying pre-made dressings, just stop doing it. Lots of people ask me what I put on my salads and most of the time it’s just apple cider vinegar and lemon juice (sometimes with tamari or mustard added in), but other times the best thing to do is to blend up your own dressings, pour them in a mason jar, and have them ready to use in your fridge. This is one such dressing I recently experimented with after being inspired by a couple others I saw on the internet. The cool thing about this one is that you’re essentially pouring vegetables on top of your vegetables – can’t get much better than that. It tastes a little like Italian dressing, but much more flavorful and without any of the greasiness of the oil. Hemp seeds are a nice addition to thicken up any dressing or soup while adding some healthy omega-3 essential fatty acids to the mix. And no, you don’t need a high-powered blender to make this. Any blender will do the trick.
Tomato Basil Hempseed Dressing
- About 14 cherry tomatoes
- 5 leaves fresh basil
- 1-2 cloves fresh garlic
- 1/3 cup champagne vinegar (red wine or white wine vinegar would work too, and maybe even balsamic)
- 1 1/2 tablespoons hemp seeds
- 1/2 teaspoon dried thyme
- 1 teaspoon date syrup or maple syrup
Put all ingredients into a blender and process until smooth.