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The craveability of a salad often hinges on the dip, sauce, and dressing paired with it. These vessels of flavor have the power to seduce you into eating 4-6 cups of leafy greens a day or leave you uninspired to prioritize a healthful lunch. Then there's the added layer of dodgy dressings, either store-bought or found at most restaurants. Many of these are fraught with rancid vegetable oils, low-quality fats that hike up inflammation, preservatives, added sugars—even high fructose corn syrup. And this negates the beautiful intention of flooding the body with plant fiber, phytonutrients, and whole foods. 

At Sakara, we take dressings very seriously. We recognize these secret sauces for what they are; a chance to inject joy and pleasure, plus skin- and brain-loving quality fats onto a plate of plants. It's important to seek quality above all else, and let nutrient density and deliciousness carry equal weight in the recipe process. With that in mind, we are sharing three of our go-to dressings for squeezing in enough colorful, life-affirming vegetables in your daily routine—including one new, extra-herbaceous recipe from the Sakara chefs. 

We recognize these secret sauces for what they are; a chance to inject joy, pleasure, and skin- and brain-loving quality fats onto a plate of plants.

Youth + Beauty Salad Dressing

This bright vinaigrette makes any vegetable it touches taste irresistible. It’s a pared-down recipe yet full of nutrition. Begin by using high-quality, cold-pressed pumpkin oil which is a source of unsaturated fat (great for heart health) and vitamin E (solid at fighting free radicals). Then, add two more potent ingredients: garlic and ginger. One is in the allium family, the other is a root, but both have been used for millennia for medicinal purposes. The end result is an anti-inflammatory dressing that plays especially well with gem lettuces, bitter greens, and roots like beets and carrots. 


Makes 1 cup

  • 1/3 cup fresh lemon juice
  • 2/3 cup raw pumpkin seed oil
  • 1 and 1/2 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • Himalayan salt and freshly ground black pepper



  1. In a blender, combine all the ingredients with a pinch of flaky salt and a couple of cracks of pepper and blend until smooth. Season with more salt and pepper to taste.

Plant-Rich Classic Caesar Dressing

This rendition hits all the right salty, creamy notes of a traditional Caesar but is 100 percent plant-based. (We up-leveled the taste and nutrient density with a few superfood tricks up our sleeve.) Hemp seeds are a source of omega-3 fatty acids, a healthy fat that supports buoyant, supple skin, and internally soothes body tissues and cells. The Standard American Diet creates an imbalance of omega-6 to omega-3 in the body, which exaggerates inflammation so seeking out these fatty acids in food and through daily supplementation is essential. Beyond being a nutritional powerhouse, hemp seeds also provide a subtle, nutty flavor. To achieve the "cheezy" flavor that is signature to the Caesar, use nutritional yeast. A best friend to any plant-based eater, this bright yellow powder is a source of vitamin B12. B12 is a critical B vitamin responsible for DNA formation, cognitive support, and the body’s energy reserves. With a dollop of grainy mustard, lemon, and avocado, this thick dressing is sharp and luscious.



Makes about 1 cup

  • 1/2 avocado, pitted and peeled
  • 1/4 cup plus 1 tablespoon fresh lemon juice
  • 2 tablespoons nutritional yeast
  • 1 and 1/2 tablespoons hemp seeds
  • 1 clove garlic, roughly chopped
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon Himalayan salt
  • 3 and 1/2 tablespoons extra-virgin olive oil



  1. In a blender, combine all the ingredients except the oil. Blend until smooth. With the blender running, slowly stream in the oil until the dressing is thick and emulsified.


Tzatziki Dressing

A beloved Greek staple, this dairy-free rendition retains its creaminess thanks to a cashew base. Cashews are a source of magnesium, zinc, and phosphorous, all excellent for skin and digestion support. Instead of processed, toxic vegetable oils, the fats used here come from nuts and cold-pressed extra virgin olive oil. High-quality EVOO is complex in flavor and high in oleic acid, a beneficial monounsaturated fat that combats chronic inflammation and has been shown to lower blood pressure. After adding herbaceous dill and water-rich English cucumber, this dip tastes divine with heirloom tomatoes, radish, onion, organic spinach, and Kalamata olives. 



Makes about 1 cup

  • 1/3 cup raw cashews, soaked overnight and drained
  • 1/2 cup grated English cucumber
  • 1 clove garlic, minced
  • 1 tablespoon finely chopped dill
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 and 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon Himalayan salt, or more to taste



1. In a blender, combine all the ingredients with 3 and 1/2 tablespoons of water and blend until smooth. Taste and add more salt, if desired. Store in the fridge for up to 5 days.



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Filed Under: Recipes

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