Since bathing suit season is almost here, I have been thinking a lot about what I used to eat in the summer. I have to say goodbye to the warm baked foods that kept me warm and sane in the winter. Now it’s time to think about foods that fuel summer playtime, runs in the sun, and long days. Salads aren’t my obvious choice, but this dressing is packed with enough protein to keep you going without weighing you down with heavy carbs.
I’ve been a vegetarian since high school. Back then, the only food I could eat in the cafeteria came from our salad bar. So every day I ate shredded iceberg lettuce piled high with yellow fake cheddar, ranch dressing, and croutons. Sometimes I added carrots if I wanted to make it “healthy.” After eating that every day, it took me years before I could eat another salad.
But now I’m back to eating salads, in a very grown-up way. I’m looking at you arugula and ohmygod chickpeas in salads – incredible.
My first lesson in “grown-up salads” was making your own salad dressing. A lot of restaurant salads taste amazing because they don’t used bottled salad dressing. They make their own. Lately, I’ve been mixing tarragon vinegar, olive oil and these spice blends for a quick, incredible dressing. But this dressing adds a little more protein in my lunches to keep me fuller.
So creamy. So garlicky. So wonderful.
Instead of using milk or cream, this uses soft tofu to give it a smooth, creamy texture. Store this in the refrigerator in an airtight container for up to two weeks, but it’s usually gone before then.
- 14 oz. soft tofu
- 3 garlic cloves
- ¾ medium yellow onion
- ½ cup olive oil
- ¼ cup soy sauce
- ¼ cup apple cider vinegar
- 1 tbsp nutritional yeast
- 2 tbsp fresh basil or 2 tsp of dried basil
- a few grinds of black pepper
- Place all of the ingredients in a food processor and puree until smooth. Yields 8 oz.
You can also use this as vegetable dipping sauce or top over brown rice bowls.