Fat-Burning Salad Dressing

I can’t imagine summer without fresh healthy salads. Salads made with leafy greens and non-starchy vegetables are great for lunch boxes and busy days. This dressing adds great flavour and is made with healthy fats. Olive oil is high in heart-healthy monounsaturated fatty acids and MCT oil will help you kick-start fat loss. You can keep the dressing in the fridge and just drizzle over crunchy lettuce, tomatoes and other seasonal veggies. Fat-Burning Salad Dressing!

Fat-Burning Salad Dressing – Nutrition

Macronutrient ratio: Calories from carbs (1.6%), protein (0.7%), fat (97.7%).

Total Carbs                                  0.9    grams
Fiber                                             0.1     grams
Net Carbs                                    0.8     grams
Protein                                         0.4     grams
Fat                                               21.3     grams
of which Saturated                    6.7     grams
Calories                                       192     kcal
Magnesium and potassium                trace

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Ingredients

• 1/4 cup mayonnaise, you can make your own (55 g / 1.9 oz)
• 1 tbsp Dijon mustard, you can make your own
• 2 tbsp fresh lemon juice
• 1/4 cup extra virgin olive oil (60 ml / 2 fl oz)
• 2 tbsp MCT oil
• 2 cloves garlic
• salt and pepper to taste (I like pink Himalayan salt)
• 2 tbsp freshly chopped herbs of choice (parsley, oregano, basil, chives, etc.)

Suggestions for additional seasoning and substitutions:

• 1/2 garlic powder instead of crushed garlic
• 1/4 tsp chili powder or 1-2 tsp freshly chopped chili pepper
• Tbsp Sriracha – you can make your own
• 1 tbsp ketchup (you can make your own) and 1/2 tsp onion powder
• other healthy oils instead of olive oil and / or MCT oil: avocado, macadamia or walnut oils are my favourites
• Notes: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

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Instructions

1. Peel and crush the garlic. Put the mayo, lemon juice, garlic, mustard, olive oil and MCT oil in a jar. Season with salt and pepper to taste.
2. Add finely chopped herbs (I used parsley).
3. Cover with a lid and shake until well combined. Store in the fridge for up to a week.
4. Shake well before drizzling over salads.
5. Enjoy!!!

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