Herbs and spices are nutritional powerhouses that also pack a flavor punch. In the summer, I ramp up the nutritional content of my salads by adding chopped parsley, basil, and dill! Here’s the Instagram video on how to make it.
I always seem to get compliments on my salads, and adding herbs is my secret weapon.
Studies from the European Journal of Pharmacology discovered that a compound in garlic, called Allicin, can inhibit the growth of tumor cells. I always add a hefty amount of chopped garlic when I make salad dressing.
⭐ Here’s my favorite summer salad dressing:
Ingredients:
Salad:
- Mixed greens of your choice
- Chopped parsley (about 1/2 cup)
- Chopped basil (about 1/2 cup)
- Chopped dill (about 1/4 cup)
- Optional: Additional vegetables like cherry tomatoes, cucumber, or avocado
Dressing:
- 1/2 cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or honey
- 2 medium cloves garlic, pressed or minced
- 1 teaspoon horseradish (secret weapon!)
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper
Instructions:
- Prepare the salad: Wash and dry your greens and chop any additional vegetables you’d like to add. In a large bowl, combine the greens, parsley, basil, and dill.
- Make the dressing: In a mason jar or small bowl, whisk together all the dressing ingredients until well combined. Shake or whisk vigorously to emulsify the oil and vinegar.
- Dress and enjoy: Drizzle the desired amount of dressing over your salad and toss to coat. Enjoy the burst of fresh herbs and the surprising kick of horseradish in every bite!
Tips:
- Feel free to adjust the amount of garlic and horseradish to your taste preference.
- This dressing can be stored in the refrigerator for up to a week.
- For a creamier dressing, substitute 1/4 cup of the olive oil with plain Greek yogurt.
- Experiment with different types of fresh herbs to add variety to your salad.
