Simple food substitutions have transformed my diet, changing familiar favorites into powerful healing meals. These two salad dressings are easy ways to turn your dressing into a food that helps boost your immune system without bogging it down with extra fat.
Ranch Dressing: Low Fat and Dairy Free
This low fat dressing is filled with flavor. Made with zucchini, herbs and a few cashews, I love the tasty way this creamy dressing adds more flavor to my salads. I recommend trying this healthy ranch dressing on Black Bean Burgers, Carrot Zucchini & Potato Patties, or using it as a dipping sauce for vegetables.
Ranch Dressing
Ingredients
1 cup raw, peeled and diced zucchini2 tbsp. raw cashews
1 tbsp. lemon juice
1/2 tsp. garlic powder
1 tsp. onion powder
1/2 tbsp. finely chopped dill
1/2 tbsp. finely chopped parsley
Directions
Combine zucchini, cashews, lemon juice, garlic powder and onion powder in a blender and blend until smooth. Add in dill and parsley and mix together.Garlic Tahini Dressing: Simple 5 Ingredients
I use a high speed blender to mix these 5 ingredients together: zucchini, garlic, ginger, lemon and tahini. Exact measurements are not needed. Feel free to adjust the amounts in the recipe to your preferences.
Tips:
- Typically a new jar of tahini has oil on the top. I discard the extra oil and don’t mix it in for a lower fat tahini.
- For easier blending, grate a knob of ginger and crush the garlic before adding it to the blender.
- With all the fresh ingredients in this dressing, it is best to use it within a few days.
- This dressing is so flavorful it makes a tasty salad with just lettuce or other greens.
Garlic Tahini Dressing
Ingredients
1 cup raw, peeled and diced zucchini2 dates
2 garlic cloves, crushed
1 knob ginger, grated
Juice of 1 lemon
1 tbsp. tahini
My Medicinal Home 
4 thoughts on “2 Creamy Salad Dressings Made With Zucchini Instead of Oil”