Are you enjoying a large, fresh salad everyday? We’ve learned that eating a daily salad, as a main meal is an effective way to eat healthy and maintain our weight. By tossing in greens, vegetables, fruits, nuts and seeds we’re guaranteed a rich variety of macro and micronutrients that are needed by the body to optimally function. Eating a large salad fills up the stomach, and satisfies satiety.
Since we eat a lot of salads we’ve gotten into the habit of mixing up our own dressings. Especially once we took a closer look at the ingredient labels. It doesn’t matter if it’s from the local grocery store or the organic market, we’ve purged bottled dressings from our kitchen. The ingredient label and the nutrition information tell us all we need to know. There’s an excessive amount of added salt, sugar, oils and preservatives in bottled dressings. After all the effort of chopping up a nutrient rich salad we don’t want to negate any of the salad’s health benefits by drenching it in a oily, salty, sugary substance.
We never get tired of salads because each one tastes unique, and it’s fun to experiment with new flavor combinations for our dressings. We factor in Dr. Fuhrman’s advice to eat our daily G-BOMBS-Greens, Beans, Onions, Mushrooms, Berries and Seeds- for optimal nutrition. These foods are extremely effective at preventing chronic disease and promoting health and longevity. I try to incorporate my G-BOMBS in either the salad or the dressing. In a earlier post I shared one of my favorite nut dressings - orange peanut- from Dr. Fuhrman's best selling book, Eat for Health.
Today’s recipe is one I just mixed up on a whim. I was so pleased with the results that I had to share it with you. The flavor and texture reminds me of a blue cheese dressing. Except this is dairy free and has no added oils, sugars or salt. You don’t need to limit the serving size to a measly two tablespoons. This recipe makes two very generous portions, incorporating at least a half-cup serving of beans.
Very Creamy Salad Dressing
A tangy dressing that is very creamy because of the avocados and beans. It's a delicious way to get a serving of beans into your salad along with the healthy fat from the avocado which optimizes the absorption of carotenoids.
- 1 avocado - peeled and cored
- 1 box cannellini beans (13.4 oz) - drained
- Juice from 1/2 of lime
- 2 Tablespoons brown rice vinegar (no sweeteners added)
- 2 Tablespoons tahini (sesame paste)
- 1/2 cup water
- 1 clove garlic
- Add all the above ingredients into a high speed blender.
- Blend until creamy.
Yield: 2 servingsPrep Time: 00 hrs. 05 mins.
Total time: 5 mins.
- Eat a large fresh salad daily.
- Mix up your own salad dressing to avoid added salt, sugar, oil and preservatives.
Dr. Fuhrman Nutrient Dense Foods
Dr. Fuhrman Make the Salad the Main Dish-and the Dressing is Crucial!
The World's Healthiest Foods- Avocados
The World's Healthiest Foods - Sesame Seeds