I love salads and eat them for breakfast, lunch and dinner! Salad recipes are another post-this one is about salad dressings. They are so easy to make with no preservatives and other ingredients you don’t want or need.

This one happens to be my go-to dressing as of late. I make it a little differently each time, but here are the basics.

Avocado Salad Dressing

Place 1/2 cup of apple cider vinegar and/or fresh lemon juice (or a combination of the two) in a blender.

Add to it:

1 ripe peeled and pitted avocado

1 large clove garlic

1 very small shallot

1/4 teaspoon sea salt

1 dash cayenne

Process these ingredients for about 30 seconds. You can add a little water if it’s too thick.

Next, with the blender on low, drizzle in olive oil and/or flax oil (again, I like to use both, equally divided), about 1/2 cup.

Now, taste and see what you think. If it’s too tangy for you then add a little more oil or even water.

Store in a jar in the refrigerator. This will keep for about a week.

I hope you like it!

Mustard Vinaigrette

You can just put all ingredients in a jar and shake. You can’t ask for easier. No reason to purchase expensive salad dressings when you can easily make your own!

Place in a mason jar:

1 teaspoon Dijon mustard

2 tablespoons minced shallots

2 cloves garlic, minced

The juice of 1 Lemon

1/2 cup olive oil and/or flax oil

That’s it! Shake it up and store in jar in the refrigerator

Ranch Dressing

This is much better than that awful stuff you find in the store!

1 cup sour cream

1/2 cup buttermilk

2 teaspoons dried dill weed

2 teaspoons dried chives

1 1/2 teaspoons garlic powder

1/2 teaspoons onion powder

1/2 teaspoon sea salt

1/2 teaspoon ground pepper

Whisk together and store in a jar in the refrigerator for up to 1 week. Use fresh herbs in the summer! As a rule of thumb is a recipe calls for 1 teaspoon dried herbs, you use 1 tablespoon fresh. Please play with these ingredients until you find the ratios you like. I add some chopped fresh parsley as well.