How To Dress a Salad

Perfect Salad dressing fixings with yogurt based dressing features coconut oil, hemp, salt and pepper,

It's not really difficult.

It's simply a time-honored way to dress up and make more palatable and digestible something that one of our older relatives would refuse loudly, eschewed as "rabbit food!"  The key is in the dressing.

Thankfully we've come a long way from the days when we as a culture gagged at the sight of raw or—worse— cooked green leaves.

We like our salads to pack a nutritional punch, so we toss the dark green leaves like spinach and arugula in with the crispy crunchy ones like iceberg and romaine, and when it comes to dressings, we have a hard time picking a favorite.

Here's the basic low-down: In a stainless steel bowl, whisk together some fat (like a healthy oil), a little acid (such as vinegar or citrus juice), and a healthy pinch of sea salt. The emulsion will keep for up to two weeks in the fridge—at the ready for toting in your smallest lidded container.

Within this simple framework, however, lies an infinite variety. Check out some of our favorites:

  • Some salads, like fresh salsas, don't even require a fat, being happy drizzled in lime juice.
  • We recently tried coconut oil as a base for our salad dressing and we can't get enough of this one with yogurt.
  • Our sweet balsamic and dijon mustard dressing will work for nearly any salad.
  • You can toss just about every strong flavor like sausage and cheese with olive oil, salt and pepper and make a new taste sensation masterpiece.
  • As for those cooked green leafies? Try a quick 1-2 minute sauté of spinach in coconut oil and you'll convert even those who claim to hate vegetables, too.

Here's to getting more life out of those green leafies!


Anna Dietze
Anna Dietze

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