hearty salad dressings

Are you looking for ways to spice up your salads this summer?

I have created three recipes that I love because they are multi-taskers.

They work well, both as salad dressing and as dip for raw veggies like carrots, bell peppers, cucumbers and celery.

Try these fresh salad dressing recipes and see what you think!

VEGAN RANCH

You will need:

• 3/4 cup cashews

• 1/2 cup almond or oat milk (unsweetened)

• 1 clove garlic, peeled

• 1/2 tsp sea salt

• 1 pinch black pepper

• 1/4 tsp onion powder

• 1 teaspoon apple cider vinegar

• optional herbs: fresh parsley, basil and/or dill

Blend everything together in a food processor and enjoy!

Keeps in the fridge for 5 days.

HOLLANDAISE

You will need:

• 1 tablespoon lemon juice

• 2 eggs

• 1/4 teaspoon salt

• pinch of cayenne pepper (optional)

• 1/3 cup olive oil

Place all the ingredients in a bowl of a double boiler.

Whisk on medium low heat until everything thickens.

Remove from heat and enjoy!

Keeps in the fridge for 3 days.

AVOCADO RANCH

You will need:

• 1 medium avocado, peeled and pitted

• 1/2 cup unsweetened almond or oat milk

• 1 tablespoon lemon juice OR lime juice

• 1 1/2 tablespoons olive oil

• 1 clove of garlic, peeled

• 1 teaspoon onion powder

• 2 tablespoons fresh parsley and/or basil

• 1/2 teaspoon each: salt and pepper

Place all ingredients in a food processor and blend well. This keeps in the fridge for 3 days.