Favorite Salad Dressing

favorite salad dressingSummer time is the perfect time to enjoy fresh raw salads topped with our favorite homemade salad dressing. A tasty salad dressing can make any raw salad standout. This dressing will do just that. It’s also delicious over a warm cooked greens salad during cooler weather. Filled with fresh ingredients, ideally organically sourced, this dressing adds a nutrition boost to any fresh seasonal salad.

Take advantage of summer’s bounty by using a wide variety of greens in your salad. Locally and organically grown on rich soil is always best. And don’t be too quick to over wash your organic greens and veggies. Listen to Chris Masterjohn, PhD’s quick 5-minute video on optimizing folate by not washing away the folate. When using collards, kale, chard and spinach, we recommend steaming or cooking prior to eating to neutralize the goitrogens present in these greens.

A wide variety of plants consumed seasonally throughout the year will offer your body a vast amount of minerals, as well as the accompanying vitamins. Be adventurous and add edible greens such as hickory, dandelion, lambsquarter, parsley, cilantro and dill to your salads. For inspiration, read Tending the Wild by M. Kat Anderson and learn how indigenous people of California consumed on average 120 different plants throughout the year.

Additionally, incorporating facto-fermented vegetables, such as kim-chi, into your salad is an excellent way to feed your gut microbiome while adding more interest to your salad. This dressing lends itself well to meals with a Pacific Rim flare. We hope you enjoy it as much as we do!

Our Favorite Salad Dressing

makes about 1 1/2 cups



Combine all ingredients in blender and blend until smooth. Keeps well in refrigerator for about two weeks or more. Chances are it will be devoured sooner. You’ll love this delicious and cooling dressing!


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