Whole30 salad dressing recipes with 5 different flavors are an easy and healthy way to add more meal variety to your meal prep planning. Makes about 1 cup per dressing.
Pulse carrot and ginger in a small work bowl a few times until very finely chopped. Add the rest of ingredients and pulse a few more times until the ingredients have almost been pureed. Store in a sealed jar in the fridge for 1-2 weeks. Shake before using.
Whole30 sweet basil citrus salad dressing:
Pulse basil leaves in a small work bowl a few times until finely chopped. In a bowl combine chopped basil with the rest of ingredients except olive oil. Slowly drizzle in olive oil while whisking at the same time to emulsify the dressing. Store in a sealed jar in the fridge for 1-2 weeks. Shake before using.
Whole30 creamy caper-chive salad dressing:
Combine all ingredients except olive oil. Slow drizzle in the oil while whisking at the same time to emulsify the dressing. Store in a sealed jar in the fridge. Best use in 1 week.
Whole30 herbed tahini-dill salad dressing:
Combine and whisk well all ingredients. The texture should be creamy and smooth. Store in a sealed jar in the fridge. Best use in 1 week. Add more ice cold water to thin the texture before serving.
Whole30 cool yogurt mint salad dressing/dip:
Combine and whisk well all ingredients. The texture should be creamy and smooth. Different dairy-free yogurt has different acidity level. Taste and make seasoning adjustments. Store in a sealed jar in the fridge. Best use in 1 week.
Notes
Greens that are great for creamier texture dressings - Iceberg, Romaine, Arugula, Bibb Lettuce, Radicchio, Watercress, Endive, Frisée, Shredded cabbage, Roasted/grilled cabbage wedges, Steamed or blanched broccoli
Greens that are great for lighter and more citrus based dressings - Spinach, Spring greens, Bibb Lettuce, Kale, Grilled asparagus, Steamed or blanched broccoli
The nutritional value is estimated based on the carrot ginger salad dressing.