With all of the tomatoes, lettuces, cucumbers, bell peppers, and fresh herbs on the farmers’ markets tables this season, how can we not crave salads, right? Tomatoes are flourishing with all the rain we’ve seen (sorry carrots!); we find ourselves impulsively snacking on the grape tomatoes, spread out like red carpets attracting all the passersby to walk on up and enter the fresh food fortress. If you grab up these tomatoes, be sure to make my energizing Tomato and Walnut snack!
If you fill up with salad ingredients, too, then the following recipe for Buttermilk Basil Salad Dressing can serve as the perfect addition to deliver even more beneficial nutritional properties to your dish. The consistency of this dressing is slightly creamy, which is definitely desirable to balance out all the light vegetables. First, keep flaxseed oil on hand for this recipe and to add to your oatmeal, smoothies, other dressings, and baked goods. This oil stays refrigerated, so make sure you store it inside the door so it’s easily accessible. Flaxseed oil is loaded with omegas and polyunsaturated fatty acids to help prevent inflammation, arthritis, and several health-related diseases. This amazing oil also is a good choice to use when trying to lower your cholesterol. Buttermilk is another good alternative to most dairy options as this product has a lower fat content and retains a high calcium makeup. So flaxseed oil, meet buttermilk. To build onto this strong commonality, basil also has oils that contribute lowering cholesterol, among other desirable abilities. So the threesome of all these ingredients is truly great for your body! Basil is flowering now, too, so you can use up those green leaves right now!
To make your scrumptious dressing, put all of the ingredients in a food processor or blender:
- 1/2 cup buttermilk
- 1/8 sour cream (low-fat or regular)
- 1/4 cup sherry vinegar
- 1 tablespoon olive oil
- 1 tablespoon flaxseed oil
- 1 tablespoon lime juice
- 2 cloves garlic
- 1/2 cup basil (more or less)
- sea salt
Please make sure you taste and adjust to fit what your taste buds tell you is best, and make sure the dressing is salted well. I use leftover buttermilk from making butter at home, which you can do yourself as well (just read this!). And the sour cream can be substituted with the whey leftover from making mascarpone. I hope that this recipe lets the locavore in you get their kicks on, the health-conscious voice in you feel satisfied, and the thrifty side of you feel valued as you use up ingredients that otherwise would have been discarded. Bon ap, to good cholesterol!