A delicious, mood-boosting salad dressing made with chia seeds
Have you heard of ALA? It stands for alpha-linolenic acid, an omega-3 fat that is essential for proper brain function and controlling your moods. Since the body can’t manufacture ALA, we have to derive this essential fat from plants. One of the best sources is seeds, especially chia seeds and flaxseeds. These can be tossed into salads, smoothies, bread, oatmeal, cereal, and entrees. Chia seeds may be small, but they contain the richest source of ALA. When moistened, they form a gel that expands up to nine times their size. Their neutral flavor also makes them very versatile in cooking and their high-fiber content lowers after-meal blood sugar spikes, making mood swings less likely.
An easy way to reap the benefits of chia is through this delicious salad dressing. Serve it on your next salad or over a bed of tasty greens.
What do you need to make Lemon Seed Dressing?
- Lemon Juice
- Aquafaba
- Maple Syrup
- Garlic
- Chia Seeds
- Salt or salt substitute
What is Aquafaba?
Aquafaba is a fancy name for the liquid found in any can of beans, especially from garbanzos or any kind of white bean. It is is an amazing ingredient, with properties similar to egg whites. It helps salad dressings to thicken naturally. It can be whipped into a meringue. It is often used to make plant-based cheeses and buttery spreads. It’s also a great way to lower calories in salad dressings and avoid the inflammatory properties of using refined oils. It also has no flavor of its own (I guarantee–it will not taste like beans), so it is easy to add to baked goods, salad dressings, and even desserts.
Lemon-Seed Salad Dressing
Equipment
- 1 Blender
Ingredients
- 1-3/4 tsp chia seeds, divided
- 1/4 cup aquafaba from a can of garbanzos or Great Northern beans
- 3 tbsp lemon juice
- 1 tsp maple syrup
- 1 garlic clove, minced
- 1/4 tsp salt or salt substitute or to taste
Instructions
- Process 1/4 teaspoon of chia seeds, lemon juice, aquafaba, maple syrup, garlic, and salt til smooth.
- Pour into a pint-size jar or container.
- Stir in the remaining 1-1/2 teaspoons of chia seeds.
- Cover and refrigerate for up to 2 weeks.
