I have been experimenting with making some oil free salad dressings and this is one of them. It isn’t because I think oil is bad, not at all. I think olive oil should be included in your diet, as it is a healthy fat, but as with everything, you don’t want to be having loads of it everyday. So if you have already had a lot of fats during the day, a oil free salad dressing would be good instead of the store bought ones that are loaded with oil.
Oil often adds a lot of the flavour to salad dressings, but it doesn’t have to. With the right flavour combinations, you can have a fantastic oil-free dressing.
Summer is coming and that means lots of fresh salads. This would also make a good dip, as well as going well with chicken.
Ingredients – Serves 10:
– 8 medium sized tomatoes
– Juice of 1 lime
– 3 garlic cloves
– 1 red pepper, de-seeded
– 15 basil leaves
– 125ml/0.5 cup water
– 60ml/0.25 cup balsamic vinegar
– 4 sundried tomatoes
– 1 tbsp tomato puree/tomato paste
– Sea salt and pepper
1) Put everything into a food processor and blend until smooth. I like to leave mine a little chunky though.
Nutritional Information – Per Person:
Calories: 35
Fat: 0.4
Carbs: 7.4
Protein: 1.2
Fibre: 1
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Platter Talk says
Sounds delicious and healthy! I’m going to mix this up with a little surimi on lettuce for lunch today. Thanks.
Carole says
What is the measurement of one serving?
Jo says
I have loads of tomatoes to use. Thanks for the recipe Danni.
Gail says
Thanks for the recipe. I am loving your blog.
Emma says
This looks delicious
Charlotte says
I am having a BBQ tomorrow – so I am going to make this.
Vicky says
More oil-free dressings please. I am trying to cut back on fat. I have pinned this to remember it for later.
Taryn says
Thanks for this! I’m pregnant right now and have been craving huge salads (and huge amounts of any food really), but don’t want to waste so many calories on the salad dressings. I have been doing the same kind of experiments. I usually make only enough for 1 day as I like to change it up. One of my favorite additions is hummus. When I make a 1-2 servings, I use 1 tablespoon of it which is about 35 calories, then I add lemon juice, whatever vinegar and spices I am in the mood for, and sometimes a small amount of dijon mustard. Right now, I’m into the garlic hummus, white or cider vinegar, lemon juice, a little dijon, a greek seasoning blend, and a little salt/pepper/garlic powder. It gives me a really good amount for a huge salad with some leftovers for only a few calories so I can load up on the veggies and get my fix! Believe me I get my good and bad fats in other ways right now, so I’m covered there!
Helen says
Even I think I could make this 🙂
Donna says
Thank you! I need some new fat free salad dressings.