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A good salad dressing or sauce can elevate some pretty bland vegetables (i.e. spinach, romaine, broccoli etc) from boring, into something you start to crave.


These dressings can last for weeks in your refrigerator if stored in air-tight containers, making it so easy to add a healthy side-salad to your main, or as a full-on meal in a bowl.


EAT THIS:  As mentioned in my bio, one of my passions is to follow the research on foods and figure out ways to get them into our everyday diets.  Things like seeds, sprouts, onions, grains, beans, lentils, and any colorful veggies.  Salads are one of the best ways I know to pack A LOT of nutrients into one bowl.  And if you have picky eaters in the house, you can disguise a lot of great things in a salad when the dressing is super yummy.




THE GOOD FATS:  My salad dressings are not fat free, and that is on purpose!  So many vegetables (especially the dark green kind like spinach, kale and broccoli) are full of vitamins that are fat soluble, meaning, you need the presence of fat in order for your body to absorb and take advantage of their goodness.  And when you’re “living the lekker life”, you’re not eating a bunch of saturated fats anyway, so you actually need the fats and omega 3 essential fatty acids that will come from the various plant oils, nuts and seeds!


THE LESS GOOD FATS:  Sometimes a little mayonnaise goes a long way.  While I tend to use plain yogurt and olive oil in place a mayonnaise, things like traditional coleslaw are just a bit better with a bit of mayonnaise.  So don't think you need to be perfect all the time...that's far too boring!!




Chickpea and Quinoa Tabbouleh
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