Healthy Eating & Meal Prep Archives - Page 3 of 3

Are you tired of those sugar-laden, preservative-packed bottles cluttering your fridge? Making your own salad dressings at home is easier than you think—and tastes infinitely better. With just a few fresh ingredients and a whisk or blender, you’ll elevate your salads from boring to brilliant. In this listicle, we’ll share five DIY healthy salad dressings that are as simple to whip up as they are delicious. No more reading tiny labels or wondering what “natural flavor” really means. Let’s ditch the bottle and get mixing! 1. Classic Lemon Vinaigrette A bright, tangy dressing that pairs well with everything from mixed greens to roasted veggies. This simple vinaigrette is a kitchen staple. Ingredients - 1/4 cup extra-virgin olive oil - 2 tablespoons fresh lemon juice - 1 teaspoon Dijon mustard - 1 small garlic clove, minced - Salt and pepper to taste Instructions 1. In a small bowl or jar, combine lemon juice, mustard, and garlic. 2. Slowly whisk in olive oil until the dressing is emulsified. 3. Season with salt and pepper, adjusting to your taste. Tip For an extra zing, add a pinch of red pepper flakes or a teaspoon of honey. 2. Creamy Avocado Cilantro Dressing Silky, green, and bursting with fresh herbs—this dressing is perfect for taco salads, grain bowls, or drizzling over grilled chicken. Ingredients - 1 ripe avocado, pitted and peeled - 1/2 cup plain Greek yogurt - 1/2 cup fresh cilantro leaves - 2 tablespoons lime juice - 1 small garlic clove - Salt and pepper to taste - Water to thin, as needed Instructions 1. Place all ingredients in a blender or food processor. 2. Blend until smooth, adding water a tablespoon at a time to reach desired consistency. 3. Taste and season with salt and pepper. Tip If you’re out of fresh cilantro, sub in fresh parsley and a pinch of ground cumin for a different but delicious twist. 3. Honey Mustard Dressing Sweet, tangy, and versatile—this honey mustard dressing is a favorite for green salads, chicken wraps, or as a dip for veggies. Ingredients - 3 tablespoons Dijon mustard - 2 tablespoons honey - 2 tablespoons apple cider vinegar - 1/4 cup olive oil - Salt and pepper to taste Instructions 1. Whisk together mustard, honey, and vinegar in a bowl. 2. Gradually drizzle in olive oil while whisking until creamy and combined. 3. Season with salt and pepper. Tip For extra depth, stir in a teaspoon of chopped fresh tarragon or a sprinkle of smoked paprika. 4. Lemon Tahini Dressing Rich and nutty, this Middle Eastern–inspired dressing brings a creamy finish to grain salads, roasted cauliflower, or falafel bowls. Ingredients - 1/3 cup tahini - 3 tablespoons fresh lemon juice - 1 tablespoon maple syrup or honey - 1 garlic clove, minced - 3–4 tablespoons water to thin - Salt to taste Instructions 1. Whisk tahini, lemon juice, maple syrup, and garlic in a bowl. 2. Add water a tablespoon at a time until the dressing is smooth and pourable. 3. Season with salt and adjust sweetness or acidity as needed. Tip A dash of ground cumin or smoked paprika adds warmth and complexity. 5. Greek Yogurt Herb Dressing Light, creamy, and loaded with fresh herbs—this dressing is a healthy swap for ranch or caesar. Great for green salads, vegetable crudités, or potato salads. Ingredients - 1/2 cup plain Greek yogurt - 2 tablespoons red wine vinegar or lemon juice - 2 tablespoons chopped fresh parsley - 2 tablespoons chopped fresh chives - 1 tablespoon chopped fresh dill - Salt and pepper to taste Instructions 1. In a bowl, whisk yogurt with vinegar or lemon juice until smooth. 2. Stir in the chopped herbs. 3. Season with salt and pepper and let rest for 10 minutes to meld flavors. Tip For a dairy-free version, substitute unsweetened coconut yogurt and add a teaspoon of nutritional yeast for a cheesy note. Ditching store-bought bottles doesn’t mean sacrificing convenience or flavor. These five DIY salad dressings come together in minutes and let you control every ingredient. Whip up a batch, store it in a mason jar, and enjoy healthier, tastier salads all week long. Your taste buds—and your body—will thank you!