I can't imagine summer without fresh healthy salads. Salads made with leafy greens and non-starchy vegetables are great for lunch boxes and busy days.
This dressing adds great flavour and is
made with healthy fats: olive oil is high in heart-healthy monounsaturated fatty acids and MCT oil will help you kick-start fat loss. You can keep the dressing in the fridge and just drizzle over crunchy lettuce, tomatoes and other seasonal veggies.
I kept mine simple with Dijon mustard, garlic, lemon and herbs. Here are some suggestions for additional seasonings and swaps:
garlic powder instead of crushed garlic 1/ 2
tsp chile powder 1/ 4 or 1-2 tsp freshly chopped chillies 1 tbsp Sriracha
- you can make your own 1 tbsp ketchup —
make your own) — and tsp onion powder 1/ 2 other healthy oils instead of olive oil and/or MCT oil: avocado, macadamia, hazelnut or walnut oil are my favourites
0 days, 0 hours, 0 minutes Hands-on 5 minutes Overall 5 minutes
2 tbsp/ 30 ml
Allergy information for Fat-Burning Salad Dressing
✔ Gluten free
✔ Dairy free
✔ Nut free
✔ Pork free
✔ Avocado free
✔ Coconut free
✔ Fish free
✔ Shellfish free
✔ Beef free
Nutritional values (per serving, 2 tbsp/ 30 ml)
Net carbs 0.8 grams Protein 0.4 grams Fat 21.3 grams Calories 192 kcal
Calories from carbs
2%, protein 1%, fat 97%
Total carbs 0.9 grams Fiber 0.2 grams Sugars 0.2 grams Saturated fat 6.7 grams Sodium 59 mg ( 3 % RDA) Magnesium 3 mg ( 1 % RDA) Potassium 25 mg ( 1 % EMR) Ingredients (makes 6 servings, about
cup) 3/ 4
Peel and crush the garlic. Put the mayo, lemon juice, garlic, mustard, olive oil and MCT oil in a jar. Season with salt and pepper to taste.
Add finely chopped herbs (I used parsley).
Cover with a lid and shake until well combined. Store in the fridge for up to a week. Shake well before drizzling over salads.
Ingredient nutritional breakdown (per serving, 2 tbsp/ 30 ml)
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