I always say a salad is only a couple tablespoons of dressing away from being unhealthy. Unfortunately so many of the “healthy” choices in restaurants are salads, which are topped in multiple different cheeses, croutons, and tons of dressing. Unfortunately many of these dressings and dressings found in the grocery store are filled with unhealthy oils such as soybean oil, sunflower oil, or safflower oil that is highly processed.
Our attempt of making a healthy choice is stripped right from us without most people knowing. Or at least knowing to what extent the damage those oils can do on your body.
There are definitely more options that are Paleo and Whole 30 compliant that are certainly great for convenience. I would be careful though, as many of those are still made with oils that aren’t great for us to consume on the regular.
I almost always make my own dressings these days. It’s not difficult, you can double or triple a batch for the week, and you can control what is going in your body. In my opinion, these are also wayyy tastier than those factory made dressings.
Ingredients:
1 medium shallot, minced
1 clove of garlic, minced
3 tbsp of avocado oil
2 tbsp of white balsamic vinegar
1 tbsp of sherry vinegar
- Add oil in a sauce pan on medium heat
- Add the shallots and allow to cook until softened
- Add garlic and let cook for another 2 minutes
- Place pan mixture in an immersion blender friendly container and add vinegars
- Note: you can really get creative and use any kind of vinegar mixture. I’ve used red wine vinegar, white wine vinegar, try a few out!
- Blend together with immersion blender and allow to cool before serving
Yields about 1/2 cup