Recipe: The Body Ecology Diet Salad Dressing

We get it – salads are the rockstars of the Body Ecology Diet plate. And their dressing is the secret that transforms them into super-delicious bites! We want to share the best dressings, especially if you’re just kicking off the diet.

Store-bought “diet” salad dressings are often loaded with chemical ingredients. Fortunately, our healthy Body Ecology Diet salad dressing, from the The Body Ecology Living Cookbook, is easy to make, store, and use throughout the week.

Why Choose Oil-Free Dressings?

Eating large amounts of oil with protein-rich meals can slow down digestion. For those who find it hard to digest fats and oils, oil-free dressings can be a game-changer. Here are times when going oil-free is a smart choice:

1. Starting the Diet: In the beginning stages of the Body Ecology Diet, when your digestion is adjusting, no-oil dressings are gentle.
2. Cleansing Programs: If you’re taking a break from oils for a liver and gallbladder cleanse, no-oil dressings can be your delicious alternative.

What makes the Body Ecology Diet salad dressing different?

1. Use of the highest-quality unrefined oils – packed with heart-healthy oils.
2. Use of xanthan gum as dressing emulsifier.

The Body Ecology Diet Salad Dressing Recipe

Making the perfect Body Ecology Diet Salad Dressing is easy with these ingredients:

Ingredients for ¼ Cup:

2 tablespoons organic, unrefined olive oil

1 tablespoon flaxseed oil or a flaxseed/evening primrose oil blend

1 tablespoon raw, organic apple cider vinegar or lemon juice

¼ to ½ teaspoon Celtic sea salt and/or Herbamare to taste

¼ teaspoon xanthan gum, if desired

This dressing is a Body Ecology favorite because it is so versatile! You can experiment with small amounts of flavorful oils, such as walnut or roasted pumpkin seed oil, a wonderful mustard, or your favorite herbs. For even more variety, try Sea Seasonings Dulse or Dulse with Garlic, a dash of homemade mayonnaise (or Follow Your Heart Vegenaise made with grapeseed oil), a pinch of cayenne pepper, or ½ teaspoon EcoBloom (a prebiotic that encourages the growth of friendly bifidus microorganisms).

If you’re using xanthan gum as a thickening agent, blend it in just after adding the oil.

This recipe is easily doubled or even quadrupled. Refrigerate any leftovers for up to 10 days.

Try this fresh and flavorful salad dressing with any of the nourishing salads in The Body Ecology Living Cookbook — like the Asparagus, Green Bean, and Artichoke Salad; the Marinated Corn Salad; the Summer Spaghetti Salad; the Avocado and Grapefruit Salad; and much more.

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