SALAD DRESSINGS DONE RIGHT
Dietitian Susie Burrell shares the healthiest ways to spruce up your salads
EXTRA-VIRGIN OLIVE OIL Nutritionally you cannot go past extra-virgin olive oil as a salad dressing. Not only will it help the nutrients of your salad be absorbed, but it will bring out the taste of your ingredients, especially when teamed with a little salt and balsamic vinegar.
LEMON JUICE [It’s] a source of vitamin C, low in calories and the acidity will help reduce the glycaemic index of your salad, helping to regulate blood glucose levels.
APPLE CIDER VINEGAR Not only does it taste great and add literally no calories, it will help with nutrient absorption and help to control blood glucose levels.
DIJON MUSTARD A little Dijon mustard teamed with extra-virgin olive oil and lemon juice is low in calories and flavour rich.
AVOCADO OIL A range of different oils means a range of different flavours, so mix up your oils to change the taste of any of your favourite salads. Avocado oil in particular is a rich source of monounsaturated fats with a creamy taste.
GREEK YOGHURT A much lower fat alternative to sour cream and mayo, Greek yoghurt, whether you opt for full fat at 10 per cent fat, or reduced fat at 4 per cent fat can make a lower fat, creamy salad dressing when mixed with lemon, extra-virgin olive oil and garlic.
BALSAMIC VINEGAR While heavier balsamic glazes can contain high amounts of sugar, and balsamic vinegar some, per serve the amounts of sugar are relatively low, making balsamic with extra-virgin olive oil one of the best salad dressings nutritionally.