Salad dressing is the most important finishing aspect to round out your bowl of green goodness!
You want it to be just right, because a fabulous dressing can transform a boring salad into one that you want to make again and again. Today I’m sharing homemade recipes for three Vegan Summer Salad Dressings, to accompany your summer salad creations!
They are:
- Creamy Carrot Ginger dressing (with anti-inflammatory turmeric!)
- Tangy Cilantro Lime dressing (with fresh cilantro & optional jalapeño!)
- Zesty Cucumber Ranch (with hemp seeds!)
Each is incredibly fresh, delicious, healthy and unique, in their own way.
The Creamy Carrot Ginger dressing is perfect for glow bowls, indian or asian cuisine type of salads. I would pair it with tofu baked in coconut oil, steamed broccoli and steamed kale for a macro bowl or on any type of fresh salad that needs that something extra!
The Tangy Cilantro Lime dressing works well with anything, especially Mexican type bowls or salads. I would pair it with a homemade taco bowl using my spicy walnut chickpea taco “meat” or black beans, romaine, corn, bell peppers and extra cilantro. Mmm!!
And lastly, the Zesty Cucumber Ranch! Does this one even need an explanation?! It will go with any type of salad or glow bowl but can also be used as a dip or on a sandwich (like this one!) to make it next-level. Think baked sweet potatoes over greens with tempeh or chickpeas, a buffalo tofu type of salad (recipe coming soon!), or a greek salad with mixed greens, cucumber, olives, tomato, chickpeas and bell peppers. So many options!
Okay, let’s get to the recipes! I used my small Nutribullet blender which made it easy peasy! These would work not well in a large blender as there is not enough liquid or substance so if you don’t have a Nutribullet, an immersion blender or a food processor would work just fine.
- 2 large carrots, roughly chopped (about 1/2 heaping cup)
- 1 knob of fresh ginger, peeled (about 1 heaping tablespoons worth)
- 2 tablespoons tahini
- 1 tablespoon white miso (optional)
- 1 tablespoon coconut vinegar (or apple cider vinegar)
- 1 tablespoon pure maple syrup
- 1 teaspoon ground turmeric
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup filtered water
- 1/3 cup light coconut milk
- Add all ingredients to a small blender or food processor (I used a Nutribullet) and blend until smooth and creamy. Stays fresh 3-4 days in refrigerator.
- 1/2 heaping cup of fresh cilantro
- 1 lime, juiced
- 1/2 jalapeño, optional
- 2 tablespoons grapeseed oil (or olive oil)
- 1 tablespoon maple syrup
- 3/4 teaspoon sea salt
- 1/2 teaspoon dijon mustard
- 1/2 cup filtered water
- Add all ingredients to a small blender or food processor (I used a Nutribullet) and blend until smooth and creamy. Stays fresh 3-4 days in refrigerator.
- 3/4 cup hemp seeds
- 1/3 cucumber, chopped
- 1/4 cup fresh parsley
- 1-2 tablespoons fresh chives
- 1 tablespoon fresh lemon juice (or apple cider vinegar)
- 1 tablespoon grapeseed oil (or olive oil)
- 1 teaspoon dried dill
- 3/4 teaspoon sea salt
- 1/2 teaspoon garlic
- 1/2 teaspoon maple syrup
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup filtered water (or more, to desired consistency)
- Add all ingredients to a small blender or food processor (I used a Nutribullet) and blend until smooth and creamy. Stays fresh 3-4 days in refrigerator.
I hope you love these dressing recipes and incorporate them into your healthy summer creations! Don’t forget to tag me in your pictures on insta – @theglowingfridge!
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Can I freeze aliquots of these?
I don’t think freezing salad dressing would work well. You can try but if you are worried about having too much then make half the amount of one dressing and see how it goes. I haven’t tried and I don’t think it would taste good!
I would love to know where you got the salad dressing bottles, I would love to order them myself thanks, can you let me know
Hi Sandie! Found these at Target!