Wednesday, March 9, 2016

Homemade Salad Dressing Recipe Made With Wild Edibles- Paleo, Vegan

3 types of wild condiments- salad dressing in the middle, pesto and peanut butter dipping sauces on either side.

I love making food for other people, so I decided to offer boxes of prepared healthy and delicious foraged foods to people who came to my foraging class today.

It was beautiful weather and we learned about so many plants...

And people really enjoyed the boxed lunches. I had vegan chickpea quiche filled with wild greens, buckwheat crackers seasoned with wild spices, pesto made with wild greens, wild greens filled spring rolls with a peanut butter dipping sauce, and a salad with a tasty salad dressing, made of mostly wild ingredients.

People asked me to please share my wild salad dressing recipe with them, so I figured- why not post it here so all my readers could share.
I have also included alternatives to use if you don't have these wild ingredients available to you.
Hope you like it as much as everyone else did.

Homemade Salad Dressing Recipe Made With Wild Edibles- Paleo, Vegan

1/2 cup + 2 tablespoons olive oil
1/2 cup sumac juice (made by soaking sumac berries in water) or lemon juice
4 tablespoons apple cider vinegar (or leave out if using lemon juice instead of sumac)
1 teaspoon ground mustard seeds- either wild or store bought
1 teaspoon salt
1/2 teaspoon ground pink peppercorns or black pepper
1 tablespoon packed chopped wild onions or scallions/onion greens
1 tablespoon packed chopped eryngo or cilantro
1 tablespoon packed chopped wild fennel or cultivated fennel fronds or dill
1 tablespoon maple syrup or other sweetener of choice

1. Put all the ingredients together in a food processor or blender, and blend up until as fine as you can.

2. Store in the fridge until use.

3. Serve over fresh salad.

If you forage, ever make a salad dressing out of wild ingredients? What did you put in it? 
Does this look like a recipe you'd try, either with foraged or store bought ingredients?


  1. Last year, I make a rockin "pesto" from garlic mustard, lambs quarters, and roasted burdock root, in olive oil. Delish over amaranth & random-wild-grain-flour pasta. :D

  2. This dressing is certainly something I would try. I would definitely use the sumac instead of lemon, but then instead of regular vinegar I would use my scrap vinegar, often made with peels of wild fruit, just fermented with honey. And thanks for the link to your buckwheat crackers.


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