• Juice of 1 large orange
  • handful of fresh basil
  • 1/4 cup raw cashews
  • 1/4 cup olive oil
  • 1/4 teaspoon pink Himalayan salt

Do you ever feel like a tossed salad some days?  I don’t mean do you want to eat one, but I mean you feel physically all over the place.  You have a full plate {not of salad, but you should}, life is just tossing you left and right and you can’t seem to make heads or tails of your day?

I wanted to rip the page out of my book the other day and discard the written things that had happened to me.  So I did just that!  I wrote down the ick and shredded it like a salad that went thru the food processor and voilà,  I felt instantly free of it!

I have a feeling we could all use a do-over some weeks.  So shred it baby!  When life gives you a tossed salad and you feel wilted, put pen to paper, name it, then shred it!  Ok, down to business……

I was on a mission for one of our team members to create a salad dressing that didn’t use lemon, lime, pepper, mango, and a list of many other foods she is sensitive to and this simple & flavorful dressing was born!



Orange Basil Dressing {dairy gluten free, raw, vegan & paleo}
Cook time

Total time


Serves: 4-6

  • Juice of 1 large orange
  • handful of fresh basil
  • ¼ cup raw cashews
  • ¼ cup olive oil
  • ¼ teaspoon pink Himalayan salt

  1. Squeeze the juice of orange and remove any seeds.
  2. Wash basil and rinse off nuts.
  3. In a Vita mix or a strong blender puree all the ingredients.
  4. Add extra sea salt to taste
  5. For extra tartness without vinegar add juice from 1 lemon and pepper.

I have added a small chunk of ginger for a spin on this dressing too. Using soaked cashews adds an extra rich creamy texture. This dressing will last up to a week in the fridge but may thicken. Just stir and add tablespoon of olive oil. Please use organic whenever you can.