While hunting down the latest low carb options in the supermarket for our reviews, I was searching ‘The Best Low Carb Salad Dressings’ to add to the reviews. There were many available, unfortunately the majority were higher than 5g carbs per 100ml, and they came with added sugars, fillers, numbers etc.
The serving size on the bottles were 20ml. (1 TBSP) which for me, doesn’t seem like a lot. Especially when my salads are quite large. Making your own seemed like the better choice, and it seemed super simple.
❣️ To make your own, you will need❣️
- A small empty clean jar with lid (easy to shake and store)
- Oil of choice (olive, avocado, macadamia, chilli infused etc)
- Vinegar of choice or lemon/ lime juice
- Salt and Pepper
- Additional flavours (optional) Herbs, spices, seeds, berries, yogurt, garlic, curry powder, mustard (mustard actually helps hold it together so it doesn’t separate as easily.) tahini paste, chopped dried cranberries, etc.
❣️Here are some flavour combo’s you may enjoy! ❣️
Creamy dressing – Juice of half a lemon + teaspoon dijon Mustard + TB Greek yogurt + salt and pepper to taste + teaspoon oil of choice
Chilli Lime – Juice of one lime + 1TB olive oil + salt and pepper to taste + sprinkle of chilli flakes + optional – garlic powder.
Honey Mustard – teaspoon honey (this will have 5g carbs alone) – teaspoon mustard, 2 TB apple cider vinegar, 1TM olive oil, salt and pepper to taste
Italian style – 1 TB Olive oil, 2 TB red wine vinegar, 1 teaspoon grated parmesan, ½ garlic clove chopped, sprinkle of dried Italian herbs.
Simple – Apple cider vinegar, olive oil, and salt/ pepper to taste.
❤️If you make larger batches, you can store in the fridge sealed in the jar for up to 5 days.
❤️ You could also find a bottle of your favourite dressing, and go half dressing+half vinegar, therefore cutting the carbs and increasing the volume 😁