I have a love/hate relationship with salad, but my Citrus-Basil Dressing makes it more love affair and less heartbreak. Eating two to four cups of fresh greens each day is a really good habit to nurture, but sometimes it’s boring.
There are two things that can make ALL the difference.
- Chop your salad ingredients. Chopping the ingredients and being able to customize and mix them up is much more palatable at our house.
- Make your own salad dressing. Commercial salad dressing is almost always full of sugar and all sorts of preservatives and chemicals you don’t need. They are also a waste of your grocery dollars because they are expensive. Homemade dressings taste better, are better for you, and they are very inexpensive to make, which is why I love this Citrus-Basil Dressing.
I spend a little time chopping a large head of red cabbage, some celery, red onion, bell pepper, carrots, cucumbers, and salad greens on Sunday evening. Then we grab handfuls of chopped walnuts or pecans, some pepitas, sunflower seeds, dried cherries or cranberries, or whatever fruit we have dried.
Once I finish chopping, I store each vegetable in containers in the fridge, so we can easily take them out, add nuts, seeds, and fruits in a salad bowl, and lunch is done. Our protein for lunch is usually whatever we ate for dinner the night before. It takes less than 5 minutes to pack healthy and it is an enviable lunch.
Citrus Basil DressingPrint
Every salad deserves to be well-dressed. This is our go-to in the summer. I make a large batch and we use it all week long. (If you only want it for one meal, half the recipe). This dressing tastes like summer.
- 2 Tbsp. Dijon Mustard
- 4 Tbsp. Avocado Oil
- 8 Tbsp. Orange Juice
- 2 Tbsp. Rice Vinegar
- 2 Tbsp. Honey
- 2 Cup Basil
- Put all ingredients in a blender (or food processor) and blend until smooth and basil is chopped.
- Serving Size: 12
- Calories: 62
- Fat: 5
- Carbohydrates: 6
- Protein: 0