Hope you all had an enjoyable Thanksgiving, we sure did! We are thankful to have enjoyed thanksgiving dinner at the True North Health Center with friends and colleagues, and we even saw a student of ours there! Here is a picture of the salad course of the meal:
This salad and the other dishes were amazing, not surprisingly. The ingredients were simple, yet delicious, the way that we like it. We do eat quite a bit of salad, given that salads are a quick and easy way to eat a good amount of vegetables. Salads can be as simple or complex as one wants and as far as dressings are concerned, the sky is the limit. Here is an example of the type of salad that Rick and I eat often:
When we are traveling, salad dressings can be a challenge to make, especially if we do not have a blender with us, which is most of the time. I know that there are many types of small travel-friendly blenders, which can come in handy. However, when we are blenderless, we have a variety of simple dressings that require minimal preparation and taste great.
One example is avocado mixed with tomato, another is lemon, orange, or pomegranate juice squeezed on the salad, and another is some type of nut butter mixed with the juice of lemon, lime or orange. One of my favorites is sesame tahini mixed with fresh squeezed lemon juice over a giant salad. Sometimes I add some type of chopped culinary herb to add some flavor.
Raw food dressings do not have to be complicated and appliances are most certainly optional, given the variety of dressings one can make without them. Knowledge of how to make simple dressings is especially helpful when traveling and appliances are in short supply.
What easy salad dressings have you made?
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