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.
Nutritional values (per serving, ~ 2 tbsp / 1 oz / 30 g)
|of which Saturated||6.7||grams|
|Magnesium and potassium||trace|
Macronutrient ratio: Calories from carbs (1.6%), protein (0.7%), fat (97.7%)
Ingredients (makes 6 servings, about ¾ cup)
Suggestions for additional seasoning and substitutions:
Notes: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
- 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.
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