Next to ranch, Thousand Island salad dressing is a favorite in our family, but I hated how many chemicals and sugars were in commercial brands and vowed to find a healthy alternative my husband would agree with. I think we found a winner. This has the right about of tang, spice, and creamyness. This delicious recipe will help you digest raw greens better and is the perfect complement for burgers, as well as a great substitute for that secret burger sauce at McDonald’s.
- 1/2 cup homemade raw curds* (Use the cream cheese from this whey recipe.)
- 2 tablespoons raw apple cider vinegar (Use this Apple Cider Vinegar Recipe or Braggs Brand.)
- 1/2 teaspoon Celtic sea salt
- 2 tablespoons nutritional yeast
- 3 tablespoons raw lemon juice
- 1/3 cup extra virgin olive, grapeseed, or coconut oil
- 1 clove garlic
- 2 tablespoons raw coconut sugar
- 4 tablespoons raw onion
- 1/3 cup raw tomatoes (Or, use this raw probiotic ketchup recipe or equivalent kombucha or kefir.)
- ½ cup homemade raw dill pickle, chopped
- 1 pinch pepper flakes or chili powder
1. Place all ingredients into blender except the dill pickle. Blend until smooth, about 2 minutes.
2. Add dill and pulse for about 15 to 30 seconds, until pickle is diced up and well incorporated, but still visible.
3. Serve as you would commercial Thousand Island dressing.
4. It will keep for about a week if refrigerated.
*If a vegan dressing is desired, consider soaking a cup of raw cashews or sunflower seeds in water overnight and using them as a substitute for the raw milk curds. Drain them well, and add a ½ cup fresh kombucha or kefir before blending. Also, using an equivalent amount of raw ripe avocado in place of the raw milk curds will work, too; just add the kombucha or kefir in place of the water to add the healthy probiotics.