I eat a lot of salads, but rarely use pre-made dressings. I often find they taste flat — like they’re missing something that can’t be bottled. You can’t bottle the taste of fresh herbs and most don’t use flavorful oils or seasonings; instead they get a lot of flavor from sugar.
Making your own dressing is so easy, that once you do it, you won’t go back. In addition to tasting amazing, you won’t have a fridge full of half full bottles of dressing you may never use again.
This balsamic dressing gets it’s flavor from Ava Jane’s Kitchen’s Sayulita Steak and Veg seasoning. This blend is full of bold flavor from garlic and spices, and will perk up anything you put it on. A bit of Yucatan Honey adds a floral sweetness that helps cut the bite of the vinegar. It’s super fresh tasting, but also flavorful. It would make a nice marinade as well.
This dressing is so easy to make — just throw everything in the blender and blend until smooth. For that reason, I recommend making it when you need it. You can store it in the fridge if you must, but use it up within a day if possible. That should be easy — just throw it on your favorite leafy greens to perk them right up.
Ingredients
- 1/4 cup Ava Jane's Kitchen Avocado Oil
- 1/4 cup balsamic vinegar
- 2 cloves garlic
- 1 tbsp Sayulita Steak and Veg spice blend
- 1 bunch parsley small
- 2 tsp Dijon mustard
- 2 tsp AJK Yucatan Honey
- Colima Sea Salt to taste
Instructions
- Put all of the ingredients in a blender and blend until smooth.
- Pour over your favorite salad ingredients.
I am a fairly new subscriber and am interested in trying some of your salad dressing recipes. The one above sounds good but I don’t have the elements for it that you sell yet so in the meantime, are there good substitues that might be in most lpantries?
Also, you say a small bunch of parsley. What is a small bunch? If ylou could have videos of you making items, it would be helpful.
Thank you.
There is a video of this particular recipe at the top of the page. As far as substitutions, you can use olive oil and your favorite bold seasoning blend (such as one for steak) but your results will be a bit different than intended. For the parsley, maybe a 1/4 cup of loosely packed leaves should work fine.