Basic balsamic emulsion 

Ingredients: 
1 cup olive oil
1/2 cup balsamic vinegar
2 tablespoons xylitol sweetener 
1 tablespoon Dijon mustard
1 teaspoon chopped garlic
1 teaspoon Italian seasoning
Sea salt and pepper to taste

Method: 
Mix all of the ingredients in a blender and purée until smooth and thick. Transfer to a mason jar and store in the fridge for up to one week.

Try this dressing on:
A simple salad of spring mix, shredded carrots, toasted pecans, sliced cucumbers and halved cherry tomatoes.

Quick tip:
If you’re using a bowl and whisk instead of a blender, make sure the garlic is chopped extra fine. 

Nutritional information: per 1/6
Calories: 260
Fat: 27 g
Carb: 6 g
Protein: 0 g

Roasted red pepper dressing 

Ingredients: 
1 roasted red pepper (from a jar)
1 cup olive oil
1/2 cup apple cider vinegar
1/4 cup xylitol sweetener 
1 teaspoon smoked paprika
1 teaspoon chopped garlic
1 teaspoon chopped ginger
1/2 teaspoon ground cumin
1 teaspoon ground flax seeds
1 teaspoon ground chia seeds
1/2 teaspoon chili flakes
Sea salt and pepper to taste

Method: 
Combine all of the ingredients in a blender and purée until smooth. Transfer to a mason jar and store for up to one week in the fridge. 

Try this dressing on: 
A zesty pasta salad with, using a short pasta (we used cavatelli), crumbled feta cheese, sliced black olives, julienned sun-dried tomatoes, chickpeas and chopped green onions.

Quick tip:
If you don’t have ground chia seeds or flax seeds, you can use whole ones. You will need to purée the dressing longer to get it to thicken.

Nutritional information: per 1/8
Calories: 260
Fat: 27 g
Carb: 7 g
Protein: 0.2 g

Avocado-lime dressing 

Ingredients: 
1/2 avocado diced
1/2 cup olive oil
1/2 cup water
1/4 cup red wine vinegar
1 green onion
2 tablespoons xylitol sweetener 
1 teaspoon garlic powder
1 lime juiced
Sea salt and pepper to taste

Method:
Combine all of the ingredients in a blender until very smooth. Transfer the mixture to a mason jar and store in the fridge for up to four days.

Try this dressing on: 
A salad of chopped romaine lettuce, julienned red peppers, shaved purple cabbage, crispy tortilla strips and grilled strip loin steak.

Quick tip:
You can buy frozen diced avocado in the freezer section of most supermarkets. It works great for this application and you don’t have to worry about the avocado being overripe. 

Nutritional information: per 1/8
Calories: 144
Fat: 15 g
Carb: 4 g
Protein: 0.2 g

Greek yogurt ranch dressing 

Ingredients: 
1 cup 2% plain Greek yogurt
1/2 cup avocado oil mayonnaise 
1 tablespoon dehydrated onions
1 lemon juiced
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dehydrated chives
1/2 teaspoon dry dill
Sea salt and pepper to taste

Method:
Combine all of the ingredients in a blender and transfer to a mason jar. Store in the fridge for up to one week.

Try this dressing on:
A grilled chicken BLT salad using spinach and arugula (50/50 mix), grilled and sliced chicken breast, diced cucumbers, sliced cherry tomato’s, crispy bacon and smoked mozzarella.

Quick tip:
Use olive oil mayonnaise if you don’t have avocado oil mayonnaise. 

Nutritional information: per 1/8
Calories: 58
Fat: 4 g
Carb: 4 g
Protein: 3 g