This dressing will be your new best friend when learning to love salads. Pairing a salad up with this drizzle of goodness will leave you wanting even more of those green leafies. Now that’s a craving we all need more of in our lives.
If you’re wondering… why no oil? Here’s a great post all about it from No Meat Athlete.
Don’t stress about it when you’re eating out or trying new vegan alternatives every now and then… but cooking without oil at home is too easy not to do, and you’ll get the benefits of dodging those empty, refined fat calories and have more room for nutrient-dense, beneficial, whole plant food calories.
The magic ingredient in here is pickle juice!! Don’t throw that stuff out! It’s amazing in hummus, sauces, dressings…
I usually just wing it with the ingredients, but had to measure it out for you guys and share because it’s just too good and I use it too often not to.
Make a big batch like this recipe, and keep the leftover dressing in the fridge for easy salad makin’ all week long.
No excuses. Bring out your inner Popeye and love your greens.
My go to for salads: avocado, tomato, green onion, kale (massaged in the dressing first), romaine, sprouts, and other kind of greens I have growing in the garden (arugula, mustard greens, herbs), some hemp seeds, and sometimes raisins.
What’s your favourite salad combo? Leave a message on instagram to me @hookedonplants.
Let’s just get right into the recipe.
Power to the Pickle Salad Dressing | 4 ingredients + Oil-Free
Difficulty: Easy4
servings5
minutesIngredients
1/8 cup dijon
1/2 cup pickle juice
1/4 cup nutritional yeast
1/2 tsp maple syrup
Directions
- Add all ingredients to a jar.
- Use those muscles and shake vigorously until it’s all smoothed out
- Taste it! Too tangy? Add a bit more maple. Too runny? Add some more nutritional yeast. Too thick? Add more pickle juice!
- Keep left over dressing in the jar in your fridge for up to 3 weeks (if it lasts that long).
