Easy Tomato & Basil Dressing

For someone who has been following a healthy low-carb diet for almost a decade, I have a big confession to make… leafy greens and I don’t get along.

I can tolerate or even like cooked spinach and kale (as long as they are properly seasoned), or mild crispy greens like romaine or iceberg, but I'm not a fan of raw dark leafy greens like rocket and watercress.

In fact, my absolute favourite is Greek Salad which contains no greens at all. All I do to let the flavours combine is to add a big glug of extra virgin olive oil.

On the other hand when I prepare salads that contain greens, using olive oil is simply not enough. Creamy dressings, herby vinaigrettes or even flavoured mayonnaise are ideal for leafy salads. Apart from making your greens more flavourful, they will help your body absorb all those fat-soluble vitamins from veggies. Recipes like Tuna Salad, Smoked Salmon & Avocado Salad or Easy Avocado & Egg Salad are just perfect when served with healthy high-fat dressings or mayonnaise.

I can't promise you will love dark leafy greens but you may be surprised how much of a difference dressings make! This Italian-style salad dressing is perfect with salads, fish, chicken or even meatballs.

Preparation time

Hands-on:    5 minutes
Overall:     5 minutes

Nutritional values (per serving, 3 tbsp/ 45 ml)

Total Carbs	2.6	grams
Fiber	0.4	grams
Net Carbs	2.2	grams
Protein	1	grams
Fat	17	grams
of which Saturated	3.6	grams
Energy	163	kcal
Magnesium	8	mg (2.% RDA)
Potassium	131	mg (7% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (2%), fat (93%)

Ingredients (makes about 1 1/3 cups)

• 1/2 cup sour cream (115 g/ 4.1 oz)
• 1/2 cup paleo mayo (110 g/ 3.9 oz) - you can make your own mayo
• 2 tbsp unsweetened tomato paste (30 g/ 1.1 oz)
• 1/3 cup chopped sun-dried tomatoes, drained (37 g/ 1.3 oz)
• 1/4 cup chopped basil (10 g/ 0.4 oz)
• 1 tbsp fresh lemon juice (15 ml)
• salt and pepper, to taste

Instructions

1. Im a bowl, mix the sour cream, mayonnaise and tomato paste.
2. Add finely chopped sun-dried tomatoes, basil and lemon juice. Mix until well combined. Season with salt and pepper to taste.
   
   
3. Transfer to a jar, seal and refrigerate for up to 5 days. Serve drizzled over salads, fish, chicken or meatballs.
   

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