To say that I am thrilled to be here is an understatement. I am incredibly grateful to be working with North Coast Naturals, and have been so inspired by the rest of the team and NCN products. I have been using their Hemp Seeds, Hemp Protein and Fermented L-Glutamine for a long time now and I can’t get enough!
When I was approached by NCN to share a recipe with you, I thought that I would share something a little different from what I typically make. Let me tell you why; the last few weeks I’ve been on a major salad bender. Who can argue with fresh, crisp greens and delicious whole food toppings now that the weather is getting warmer? Well, for a time, I did. Not by choice.
In the past few years I’ve been dealing with some health issues, so at this time last year my naturopath suggested a pretty extreme food elimination to help heal my digestive tract. Quite a number of foods were removed, including raw vegetables. I was allowed certain greens on rotation, but they had to be sautéed or wilted. Summer was about to start, so as you can imagine I was heartbroken.
Needless to say, I’m making up for it this year! My husband and I recently traveled to San Francisco and my love for massive salads that literally spill off the plate was renewed. We had been to one of our favorite lunch spots Café del Soul twice within two days, and both times I ordered an amazing salad, Ishtar’s Delight. The first time I ordered it with tofu, but the second time I decided to order it with black beans instead. Best decision ever. And their tahini dressing? To live for.
When we returned home, I was daydreaming of that salad and the incredible dressing that made it all come together. Next thing I knew, I was making salads almost every day for lunch which led to creating my own version of the dressing. Typically I let the toppings do the talking, but there’s always room for change, right?
Thank goodness for change, because this salad dressing would never have happened. It’s packed with healthy fats, omegas 3 & 6, vitamin E, fibre, protein and a bit of prebiotics which all aid in energy, satiation and most importantly, healthy digestion. You just can’t go wrong with this dressing, I promise you.
Try pairing this dressing with a salad made from spring mix greens, black beans, grated carrots, grated cucumber, avocado and unsweetened cranberries for a delicious, wholesome meal. It’s perfect for summer and for those days you just don’t feel like cooking. The dressing lends itself to be quite versatile, so use what spices you have on hand. I used a mix of camelina oil and hemp seed oil, but if you prefer a more neutral flavor, I would suggest using olive oil. A bit of chipotle pepper would be a fantastic addition here; I will be trying that next time!
- Dressing Ingredients:
- ½ cup of olive or hemp oil
- 1 ½ tbsp balsamic vinegar
- 2 tsp dijon mustard
- 2 ½ tbsp North Coast Naturals Hemp Seeds
- 2 tsp North Coast Naturals Daily Cleanse
- 2 tsp chili powder
- 1 tsp smoked paprika
- ¼ tsp cayenne (or to taste)
- ½ tsp sea salt or Himalayan salt
- 1 tsp maple syrup or honey
- Add all ingredients to your blender.
- Blend on a low speed for 15 seconds to mix together and then increase to a higher speed and blend until completely smooth.
- This will stay fresh in the fridge for about two weeks, if it lasts that long!