Create a Caesar salad dressing that won’t cause you inflammation!
I LIVE to recreate my favorite foods but in a way that’s healthier for my gut.
This salad dressing recipe is Phase 2 and Phase 3 compliant on The Plant Paradox and it does not disappoint!
Check out my ingredient recommendations below!
Ingredients
Mayo: Primal Kitchen and Chosen Foods both have Mayo made with Avocado oil and Cage-free eggs or Free-Range Eggs. I’ve tried both brands and there’s not much difference between the two. They have minimal ingredients and buying mayo takes less time and energy than making your own.
If you don’t eat eggs, Primal Kitchen also has a vegan version of their Mayo as well!
Parmigiano-Reggiano: Find it in the cheese section in the grocery store for the most authentic version! Grated cheese combines the easiest into dressing consistency.
Anchovy Paste: Make sure the anchovy paste you’re using only has anti-inflammatory oils like this brand. A lot of them have Sunflower oil. Olive oil or avocado oil is best.
Find A Visual Guide of All My Recommendations on Benable!
Lectin-Light Caesar Dressing
Equipment
- Small Bowl
- Immersion Blender Optional
Ingredients
- ½ cup Primal Kitchen Avocado Oil Mayo It's got very minimal ingredients.
- 1 tbsp Lemon Juice Fresh Squeezed if you can.
- 4 Garlic Cloves minced
- 2 tbsp White Wine Vinegar
- 1 tsp Anchovy Paste Wild Caught is best.
- ¼ tsp salt
- ¼ tsp pepper
- ? cup Parmigiano-Reggiano grated, adjust amount depending on preference
Instructions
- Gather All Ingredients and a small bowl
- Add Mayo, Lemon Juice, Garlic Cloves, Vinegar, Anchovy Paste, salt, and pepper and blend with immersion blender. (Or Mix with a Fork)
- Slowly add Parmigiano-Reggiano and blend.
- Ready to eat!
Leave a Reply