Tahini Dill Oil-Free Salad Dressing

Salads are one of the best ways to get fresh, raw veggies, leafy greens, beans, and other goodies into your day. I prefer oil-free dressings since they are lower in calories and taste decadent. Tahini-based dressings are my favorite because they are nutrient-dense (including a whopping dose of calcium), have adequate fat to help absorb fat-soluble vitamins, and at the same time are rich, luxurious, and thick.

Here is a quick and easy “dill-icious” tahini-based dressing from the latest episode of The Chef and The Dietitian with me and Chef AJ. You can use this as a dip, or a dressing for not just salads, but also over a baked potato, pasta, whole grains, or cooked veggies.

Recipe:

Ingredients:

3/4 cup water

3/4 oz. (approximately 3) pitted dates

1 TB. dried dill (or 3 TB. fresh dill)

1/4 cup tahini

1/4 cup fresh lemon juice, including zest

Instructions:

In a blender, combine all ingredients and blend until well combined. Enjoy immediately or store in a air-tight container for up to 5-7 days.

*Quick 6* Oil-Free Salad Dressing

Enjoy this delicious, completely fat-free dressing you can easily whip up in less than 5 minutes on the latest episode of The Chef and The Dietitian with Chef AJ! Flavorful and nutrition-rich, this dressing can be used on salads, veggies, baked potatoes, pasta, whole grains, and more.

Simply mix or blend together the following ingredients:
1/4 cup water
1/4 cup lemon juice
1/4 nutritional yeast
1/4 cup miso
1/4 date syrup
1/4 cup dijon mustard

Making a Tasty, Healthy Salad Dressing

In this latest episode of Reluctantly Healthy, I show Judy Greer how to make my all-time favorite DIY whole food, plant-based oil-free Maple Mustard Dressing.

Here is the recipe:

In a blender combine the following ingredients and blend on high until smooth:

    • 2/3-1 cup water
    • 1/4 cup nutritional yeast flakes
    • 1/4 cup sesame tahini paste
    • 2-3 TB. tamari (or Bragg’s amino acids or low-sodium soy sauce)
    • 3 TB. Dijon mustard (or stoneground or yellow mustard, depending on preference)
    • 2-3 TB. 100% pure maple syrup
    • Zest and juice of 2 lemons
    • 1 can white beans, rinsed well (optional to reduce fat and thicken dressing)

The Chef and The Dietitian – Episode 43 – Take 5 Salad Dressing

People are always asking me and Chef AJ for oil-free easy salad dressings. Well, this one’s for you. Take 5 Salad Dressing is 5 ingredients and takes less than 5 minutes to make. Enjoy this fat-free dressing on salads, baked potatoes, steamed veggies, cooked whole grains and legumes, or anything else that needs a little pizzazz.

2 TB. Water
2 TB. Lemon Juice
2 TB. Low-Sodium Miso
2 TB. Date Syrup (or Maple Syrup)
1 TB. Low-Sodium Dijon

The Chef and The Dietitian-Episode 23-Hail to the Kale

Here is the reason I fell in love with Chef AJ…her Hail to the Kale salad. No matter how often I eat this (and I eat it quite often), I can never stop crunching away! It is always a hit when I make it for guests or for parties and I cannot recommend it highly enough. The combination of nutty, sweet, and citrusy makes for the perfect blend. Use it on raw kale for a nutrient explosion or on any salad mix, cooked broccoli, baked potatoes, or anywhere else that allows you to indulge!