Fat salad bowls = A happy day
We love salads, especially on warm, sticky days. There’s something about crunchy, bitter leaves tossed with a refreshing dressing that cools you off and makes you feel AMAZING.
When you finally decide that YOU MATTER (like your health – mind, body, and soul), you’ll understand the fascination with discovering NEW fat salad bowl remixes, especially when you find yourself stressed, or in a lull.
DON’T BE FOOLED
What most people tend to forget when making healthy choices, is the dressing. Your salad dressing of choice will play a huge role in creating “healthy” salads. It’s commonly where most people make the mistake of trying to “go light.” Many store-bought dressings are filled with garbage oils, high fructose corn syrups, and preservatives that will keep the jar “shelf-able” for years. And the end product is you not feeling so great.
Avoid this, by making your own dressings.
HACK YOUR BUSY WEEK
A really helpful food-prep trick, is to try to make a salad dressing at the beginning of the week and use it on salads or over fish, poultry, or meat throughout your busy schedule. It’s instant flavor that won’t weigh you down.
Inspired by summer heat and travels back to Hawaii, we created a dairy-free, creamy dressing that’s not loaded with excess oil and sugars (like many papaya seed dressings out there). The seeds of papayas are peppery and almost work like ground peppercorns. Simply toss everything into a blender and enjoy.
Ingredients
1 tablespoon papaya seeds (or more to taste)
¼ cup papaya
¼ cup red onion
¼ cup cilantro
1 clove garlic
1 ½ tablespoons ginger
2 tablespoons apple cider vinegar
Juice from 1 lime
1 teaspoon honey
¼ cup extra virgin olive oil (or macadamia nut oil)
½ teaspoon sea salt
Pinch of chili pepper flakes (optional)
Steps
- Blend all of the ingredients in a blender (except for the oil).
- Slowly pour the extra virgin olive oil (or macadamia nut oil) into the blender to emulsify.
Yields 1 cup
NOTE: Store in a tightly sealed container in the refrigerator for up to a week.
More Papaya Posts
Papaya Yogurt Bowl
Detox with Superfood Papaya
Cucumber Papaya Salad
Kale. All Day. Err Day.
Just made the dressing, or as near as I could. Unbelievable delicious. Trouble is it’s so nice I couldn’t help eating the whole lot with a spoon as pudding after my salad. Not sure it’s so healthy on its own. Need to get back in the yoga studio for a shot of self discipline.
Thanks anyway,
Jake
Hi Jake – so glad you enjoyed the recipe. It’s definitely tangy and quite yummy with the peppery seeds. I’ve even tried it drizzled over grilled fish. Keep enjoying your food and of course…in moderation. Thank YOU for trying it out and sending us a note. We love to hear from our readers!
I made this today for the afternoon salad. Very tasty!
I made two batches. The first one just to see if I liked it. I added an extra garlic clove, because, really, why not? I also used about 3 Tbsp of oil instead of the 1/4c. I am trying to avoid oils as much as possible (it’s not a whole food).
The second batch I just added a little water instead of the oil to thin/smooth it out. Then I added the first batch to the second for a grand total of 3Tbsp of oil for two batches.
Next time no oil!
Thanks for the recipe.
Hi Laurie – thanks so much for trying out the recipe AND sharing the results with us here. I’m with you on the garlic…you can never have enough 🙂 I always welcome reducing oils or swapping oils for other ingredients. This weekend I made a dressing that plopped in a half of an avocado for a creamy/fatty result. Sometimes you need that “umami” feel in the mouth to cut the acid taste of salad dressings. Maybe you could try that? enjoy! -steph
Ohhh never tried to freeze this one, but I’m sure it does! We’ve been into making big batches of Kale Pesto and Hummus, then freezing that into little containers. One night in the refrigerator to defrost, and boom, it’s ready. I’m sure this one could work the same, but haven’t tried. Great suggestion!