Happy & Healthy

4X SKINNY DRESSINGS

Imagine ordering a healthy salad in that cozy little restaurant, only to find a dollop of dressing on it that you might as well stick the calories right onto your hips. A dressing makes your salad tasty, but it’s also a jar full of calories. Think loads of mayonnaise, crème fraîche, and other calorie-rich flavorings. ‘Yesss, mayonnaise!’, I hear my colleague on the right shout. ‘On my egg, with fries, over my cheese sandwich, and an extra spoonful on my steak. Anytime anywhere.’ But that’s exactly why I always ask for my dressing on the side. I leave the bottles of salad dressing and packets of dressing mix from the supermarket behind. Because with fresh ingredients, a blender, a bottle of oil, and a bottle of vinegar, you can whip up the tastiest dressing in no time. And it’s also skinny(-ish).

1. Creamy avocado dressing

- 1 avocado

– 1 clove of garlic, crushed

– handful of finely chopped coriander

– 2 tbsp Greek yogurt

– 1 tbsp lime juice

– 3 tbsp olive oil

– pinch of salt

– fresh black pepper

Put all the ingredients in the blender and mix until you get a creamy mass. Add some water if necessary to thin the dressing. It’s the tastiest dressing for your salad with smoked salmon, but it’s also a perfect dip for your raw vegetables.

2. The-can-always-dressing

– 200 ml white balsamic vinegar

– 50 ml walnut oil

– 2 tbsp maple syrup

This dressing can actually go on or in just about anything. I personally prefer to use it when making a salad with chicken, grilled vegetables, and aged goat cheese. But it’s also great in my Kale Caesar.

‘Yesss, mayonnaise!’

3. Honey-mustard dressing

– 100 ml white balsamic vinegar

– 25 ml olive oil

– 1 tbsp Dijon mustard

– 1 tbsp honey

– 1 tbsp Greek yogurt

– 1 clove of garlic, finely chopped

– juice of half a lemon

This dressing is delicious in a salad with smoked chicken, celery, walnuts, and apple, but it also works very well with a summer quinoa salad with strawberries and goat cheese.

4. Thai dressing

– 100 ml olive oil

– 3 tbsp ketjap manis

– 1 tbsp tahini

– 1/2 bunch of Thai basil (from the Asian store)

– 1/2 red chili pepper

– zest of fresh ginger

– 1 finely chopped clove of garlic

– juice of a lime

– 1 tbsp coconut sugar

– 1 tbsp fresh coriander

This is one of my favorites. I always make a double batch so I can have some for later. Delicious in a Thai noodle salad with beef strips, coriander, and edamame beans, but also as a dip for your dumplings.