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Springtime Salad Dressing

Blueberry Salad Dressing?! YES PLEASE. Tis the season for BERRIES. Here are two of my favorite berry-licious salad dressings to amp up the flavor & nutrition this Spring!

Yes, today is the last day of WINTER - Bye Felica!

So I’m sharing my 2 FAVORITE, easy, vegan, delicious, and healthy salad dressing recipes for SPRING.

Some of my clients take dressing a salad TOO far! Salad is meant to be a healthy meal, not covered in calorie-filled dressing.

Check out my FAVE salad dressing sprayer with a “no clog” filter that removes all the little bits of stuff without removing flavor!

Also, I CANNOT find a pre-packaged salad dressing without SOY! WT*?? So I had to create my own! Enjoy 🙂

Blueberry Balsamic Chia Dressing –

  • 1/2 cup avocado oil

  • 1/4 cup coconut oil

  • 1/2 cup balsamic vinegar

  • 1/4 cup organic white vinegar

  • Juice from 1 clementine (tangerine or orange works too!) + 1 tsp lemon juice

  • 1/3 cup organic blueberries - IN SEASON

  • 1 tablespoon ground organic chia

  • 1 teaspoon pink sea salt

  • 1 teaspoon fresh cracked black pepper

  • 1/2 teaspoon of each: ground cloves, cayenne pepper, nutmeg, local honey

*Blend all ingredients in a blender until smooth. Store in fridge for a week.

Creamy Strawberry & Herbs Dressing

  • 1 cup avocado oil

  • 1 cup apple cider vinegar

  • 3 tablespoons organic white vinegar

  • Juice of 1 large lemon

  • 2 tablespoons herbs de provence

  • 1 tablespoon organic mustard

  • 4 large strawberries

  • 1 teaspoon of each: turmeric, sea salt, ground pepper, fennel seed

  • 1/2 teaspoon ground cardamom

  • 1/2 teaspoon local honey

*Blend all ingredients in a blender until smooth. Store in fridge for a week.

These recipes use ingredients that aid in digestion, reduce inflammation, stimulate your immune system, have antibacterial properties, are packed with omegas & antioxidants, and WOW your tastebuds.

To boost your knowledge on how to make healthy/healing food taste GREAT, follow Small Hinges on INSTAGRAM.

Love & yum,

Lindsay O’Neill

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