Dr. Padma Garvey
The plant-based Doctor Mom
Basil/tomato: In a blender puree one ripe tomato
with red wine vinegar, one clove fresh garlic, fresh basil leaves, salt, and
pepper to taste.
Lemon/garlic: In a blender puree one clove garlic with
the juice of one lemon, fresh mint, salt, and pepper to taste
Strawberry vinaigrette: In a blender place one cup of chopped strawberries, 1/2 cup of apple cider vinegar, one tablespoon agave nectar, pinch of chopped garlic, 1/3 cup of pumpkin seeds, salt and pepper to taste, add just enough water to puree.
Asian dressing: 1/2 cup of rice wine vinegar, one tablespoon of agave nectar, salt, two tablespoons of chopped cilantro, one to two tablespoons of miso
Thousand Island by Karen Zeman: One cup of salsa, one cup of hummus, and 1/4 cup of sherry vinegar
Basically you can achieve the taste we crave in our salad dressings by using real olives, unsalted nuts, and ripe avocados. These three ingredients introduce that fatty component we like....but in an unprocessed state.