FACT: The healthy fat in salad dressing helps your body absorb the good nutrients out of all those veggies you top it with, says a new study in the journal Molecular Nutrition & Food Research. It showed that people absorb more of the heart-healthy carotenoids in fruit and vegetables when they toss their salads with dressings high in nutritious monounsaturated fats, hence my avocado oil packing the great kind of fats.
Whole foods have the ability to nourish, support and heal our bodies, the way nature intended them to. You’d be surprised at how many kitchen staples act as immune system builders, improve digestion, flu fighter, cancer preventers, increasing metabolism, and anti-aging warriors and at the same time adding flavor to our yummy foods.
STORE BOUGHT SALAD DRESSING:
What is so bad about store bought versions? Here are a few common ingredients that they add and why you should avoid them...
- SUGAR: imbalances blood sugar levels, depletes nutrients in the body and encourages weight gain, see more on sugar here
- POOR QUALITY OILS (canola oil, corn oil, sunflower oil, soy oil): these become problematic when added to products that undergo light, air, and pressure.
- ARTIFICIAL FLAVORS: another word for chemicals and preservatives.
1 teaspoon of organic ground turmeric
1/2 teaspoon Himalayan sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic, finely minced
2 teaspoon of lemon juice
2 tablespoons apple cider vinegar (can use any type)
1/4 cup avocado oil (I am loving the one from Chosen Foods since its cold pressed, use CODE VIDAWELL20 for 20% off)
*Note: you can add local raw honey if you need that balance, I personally like it this way.
Put all ingredients, as listed in to a glass jar or shaker bottle with a tight fitting lid. Shake well!!
NOTE: If you prefer a thicker dressing put all the ingredients in a blender with 1/2 an avocado – blend well.