There is nothing better in the summer than a fresh homemade salad dressing recipe for all of the delicious summer veggies bursting from the garden. This healthy buttermilk dressing recipe is the perfect complement to a cool, crisp salad or poured right on top of sweet corn! Homemade salad dressing recipes can seem like a hassle, but in fact are one of the simplest upgrades to a healthy diet. Your average store-bought salad dressing is usually loaded with canola oil, which is hard on the gut-lining, and other assorted gums or thickening agents.
When you make your own dressing, you can customize it however you like! This homemade salad dressing recipe came about while trying to pacify the hot humid weather here in the Northeast and to brighten up the bounty of summer produce we are working through. One of my favorite things about this healthy salad dressing recipe is that it contains ingredients that I often have on hand, such as lemon, lime, and garlic. By including some fresh whole milk yogurt and raw honey, the sweet and tart tastes really liven things up. Another plus, this healthy buttermilk recipe satisfies all the ranch lovers out there! So, what’s the secret ingredient? Our Farmtrue cooling spice blend, of course! Combining dill, fennel, coriander, parsley, cilantro, chives, and mineral salt, our Cooling Spice Blend is the star of the show.
With simple and healthy ingredients, this homemade salad dressing has a flavor that pops! Towards the end of every season, we can become a little bored with our food choices, so this delicious and healthy buttermilk dressing recipe did the trick! We have found so many different ways to use it that we made it three times in one week! Try this healthy salad dressing recipe on a cucumber and tomato salad, sweet corn and peppers, or over piping hot roasted potatoes! Just be sure to save some of the spice blend to sprinkle on top of your salads, sweet corn or baked potatoes for a truly gourmet meal.
Put all the ingredients in a blender for 30 seconds. Store leftover dressing in the refrigerator for 2 days.