I’ve been making my own salad dressings for a while, but have recently changed up one of my recipes with a new ingredient: hemp oil, also known as hempseed oil.
Hemp oil is not the same as cannabis oil. The variety of hemp from which the oil is obtained doesn’t contain any of the interesting qualities that some people seek in the leaves of some of its cousins, but it does possess enormous anti-inflammatory properties due to its high levels of polyunsaturated fatty acids, including omega-3 and omega-6 fats. It’s also really good for your skin
I have been using hemp oil instead of olive oil in my balsamic salad dressing, which I use for my lunch most days. The balsamic vinegar and mustard help to balance the flavour of the oil, and combine with the oil to produce a delicious dressing that gives my salad and my body a boost.
Some people make larger quantities, but I prefer to work with small amounts and make it more often. I don’t think that there is any particular health advantage to that – it’s simply personal preference.
It’s a very easy and straightforward recipe:
- 3 tablespoon hemp oil
- 1 tablespoons balsamic vinegar
- 2 teaspoon whole grain mustard
Simply put it all in a jar or jug, and stir with a fork. Some people might like to shake it to mix it, but shaking a jar causes me pain in my arm for some time afterwards.
If you’re storing leftover dressing in the fridge, make sure you stir or shake it well before using it on your next salad, just to keep the ingredients mixed and distributed evenly.
I use this dressing on a salad full of fibre-friendly foods: dry slaw, mixed leafy greens, capsicum, beetroot, cucumber, roasted pine nuts, and a few cherry tomatoes. I generally add some cold chicken, or occasionally switch that up with some tuna or other fish. And because I love dill pickles and pickled onions, there’s usually one of each of those chopped into the mix for a pop of delicious tang.