Thanks to Tim Ferris’ suggestion in The Four Hour Body, the standard Slow Carb Salad dressing is often Balsamic Vinegar and Olive Oil. Admittedly, this is a favorite of mine, but if does get boring after awhile, and I was also concerned with the sugar. 1Tbs of balsamic has 3g of carbs and 2g of sugar.
Here’s an alternatives I’ve worked into my Slow Carb salad rotation. The raw garlic and vinegar really give it a kick. If you’re not used to raw garlic, start with a little and you’ll eventually get used to it. I love it, but I suppose it can be a bit confronting, especially for those who are worried about bad breath. Don’t worry, your body adjusts when you consume it regularly, and there are tons of health benefits.
When you add spices and/or a squeeze of lemon juice to the dressing, the combinations are endless. I usually pick spices to compliment my meal.
Slow Carb Garlic Vinaigrette
- 2 cloves of garlic, finely chopped
- 1 Tbs white vinegar
- 3 Tbs macadamia oil.
- Throw all the ingredients in a glass jar and shake until the dressing looks creamy. Alternatively you can throw whole garlic cloves into a Rocket or Magic Bullet Blender with other ingredients and blend.
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