This is an easy-to-make, zesty salad dressing that also serves as a satisfying dip for veggies. This recipe is specified in “mL” because I make this directly in a ball jar and use the markings on the glass as a guide. If you don’t have a ball jar, then just use the ratios and wing it! I’m sure it will still be tasty. Note: this recipe uses store bought mayo. In truth, this ingredient lies outside of the range of a “healthy food” since (even when you buy the fancy mayos that brag about olive or avocado oil) mayos are predominantly soybean oil (which is not an awesome oil). However, this is one place where I accept a grey area in my life – the mayo gives it a great, creamy base while giving it some shelf life. I would use coconut cream, but I find that only lasts a couple days in the fridge — and I don’t know about you, but I only use a tablespoon or so of dressing at a time! If this gets me excited for eating SALADS and VEGGIES, then I feel I can accept this small amount of processed food as a worthwhile exchange. Only you can decide the right balance for you.

• 100 mL mayo
• 100 mL olive oil
• 50 mL balsamic vinegar
• 2 Tbl nutritional yeast
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/2 tsp powdered onion
• 1/2 tsp dried parsley flakes
• 1/8 tsp psyllium husk
• about a ‘quarter-sized’ amount of fresh garlic, minced
• 2 drops stevia
• pinch of dulse flakes (optional, provides iodine)

Place all ingredients into ball jar.

Blend with immersion blender.

Then all you have to clean is the blender end! No extra dishes 🙂

Store in fridge.