Homemade Dressings for Salads and Marinades

Homemade Dressings for Salads and Marinades

Store-bought dressings and marinades are convenient, but making them at home allows you to control the ingredients, customize flavors, and avoid unnecessary preservatives. A great dressing can transform a simple salad, while a flavorful marinade can elevate meats, tofu, or vegetables before cooking. Here are two versatile homemade dressings that double as marinades, adding fresh and vibrant flavors to your meals.

1. Classic Lemon Garlic Vinaigrette

This light and zesty vinaigrette is perfect for drizzling over salads or marinating chicken, seafood, or roasted vegetables. The combination of fresh lemon juice, garlic, and olive oil creates a bright and tangy flavor that enhances any dish.

Ingredients:

• ¼ cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• ½ teaspoon honey (optional, for a touch of sweetness)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon fresh or dried oregano (optional)

Instructions:

1. In a small bowl or jar, whisk together the lemon juice, Dijon mustard, minced garlic, honey, salt, and black pepper.
2. Slowly drizzle in the olive oil while whisking continuously to create an emulsified mixture.
3. Stir in the oregano if using.
4. Taste and adjust seasoning as needed.

How to Use It:

• As a Salad Dressing: Toss with mixed greens, spinach, or arugula for a refreshing, citrusy salad.
• As a Marinade: Coat chicken, shrimp, or tofu in the dressing and let it marinate for at least 30 minutes before grilling or roasting.

Pro Tip:

For a more intense garlic flavor, let the dressing sit for 10-15 minutes before using to allow the garlic to infuse into the oil.

2. Creamy Avocado Cilantro Dressing

This rich and creamy avocado-based dressing is packed with fresh cilantro, lime juice, and Greek yogurt for a smooth, tangy taste. It’s perfect for drizzling over salads, grain bowls, or using as a marinade for grilled meats and veggies.

Ingredients:

• 1 ripe avocado
• ¼ cup Greek yogurt (or sour cream for a richer texture)
• ¼ cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 clove garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2-4 tablespoons water (to thin, as needed)

Instructions:

1. In a blender or food processor, combine the avocado, Greek yogurt, cilantro, lime juice, olive oil, garlic, salt, and black pepper.
2. Blend until smooth. If the mixture is too thick, add water a tablespoon at a time until it reaches the desired consistency.
3. Taste and adjust seasoning as needed.

How to Use It:

• As a Salad Dressing: Drizzle over taco salads, grain bowls, or coleslaw for a creamy and tangy kick.
• As a Marinade: Coat chicken, steak, or portobello mushrooms in the dressing and let them marinate for at least an hour before grilling or pan-searing.

Pro Tip:

Store leftovers in an airtight container in the refrigerator for up to 3 days. Press plastic wrap directly onto the surface to prevent oxidation and browning.