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8 low-fat dressings from the A-lister’s nutritionist

Kimberly Snyder’s A-list celebrity clients read like an Oscars guest list, among them Drew Barrymore, Olivia Wilde, Reese Witherspoon and Dita Von Teese. We stole some gorgeous low-fat dressing recipes from her   

Snyder has  been featured on shows like Dr. Oz and The Today Show as a health and nutritional expert and is an advocate for beauty eating and what it takes to get the most radiant looking skin.  Her new book Beauty Detox Foods, released last month features her signature mostly-raw high in green juices and smoothies diet for weight loss and skin health.  It includes salads every which way with dressing that were so divine we had to steal the recipes for you

Kimberly Snyder's Glow Bio Opening


Raw Muhammara Dip
Yield: About 2 1/2- 3 1/2 cups (more or less, depending on the size of the red peppers)

This is my take on a traditional Middle Eastern dip. I think it is delicious and many of my clients agree. I keep this stocked in my fridge all the time, and I use it as a dressing and a dip. I practically drink it! Traditionally the red peppers are roasted, but because of the amazingly high content of vitamin C in red pepper, I wanted to conserve that and the rest of their nutrient content. The walnuts are usually toasted, but I’m sure it doesn’t surprise you that I’d rather keep them raw, too, for our recipe. This way, you’re getting the full boat of amino acids, omega fats and vitamins, completely unadulterated.

Combine all ingredients in a blender and blend until smooth. Adjust seasoning, as desired, and serve with raw veggies, such as celery, cucumber and carrot sticks.

3 red peppers
1 cup raw walnuts, soaked for 15 minutes
1 medium garlic clove, peeled and minced
2 Tbs. nutritional yeast
¾ tsp. high-quality sea salt
1 Tbs. fresh lemon juice
½ tsp. powdered stevia
1⁄8 tsp. cayenne pepper
½ tsp. cumin




Magenta Goddess Dressing
Yield: About 1 3/4 cups

This dressing is a brilliant, gorgeous, purple-pink color. Thanks to the inclusion of almond butter, it supplies a good boost of energizing beauty protein. As you read in Chapter 6, beets are a delectable Beauty Food that will not only help make your eyes sparkle, but also I find them to be especially supportive of female energy. Eat more beets, as in this recipe, to bring out your inner goddess.


Place all the ingredients, except the almond butter, in a blender and blend until smooth. Add the almond butter and blend again until thoroughly combined.

2⁄3 cup water
1 very small clove garlic
2 Tbs. fresh lemon juice
½ tsp. high-quality sea salt
1 tsp. low sodium tamari
½ tsp. powdered stevia
¾ cup chopped raw beets
1⁄3 cup almond butter (preferably raw or unroasted)


Kim’s Classic Dressing
Yield: 1-2 Servings

This is my favorite, go-to dressing. It is oil-and salt-free. I started adding scallions and dulse to this dressing instead of using salt or a salty condiment, and I find they add a lot of low-sodium flavor. You can vary the amounts, depending on the type of greens you are using and how big a salad you are making. Experiment for yourself with the ingredients, adjusting the quantity and the ingredients themselves to your individual preference.

Throw all the ingredients on freshly washed salad greens and toss together well. Taste and adjust seasonings, if necessary.


Fresh lemon juice (try starting with 1–2 Tbs.)
Nutritional yeast (I usually start with 2–3 Tbs.)
Cayenne pepper, to taste
Handful of fresh, chopped basil or dill
½ cup or more chopped green onion (both white parts and green parts)
Handful of whole dulse leaves (optional)


Carrot-Sesame Dressing
Yield: About 1 1/4 cups

This makes a delicious orange-colored dressing that is a great way to get your high-calcium sesame seeds, as well as your skin and hair-beautifying vitamin A (beta-carotene) from carrots.

Put all the ingredients into a blender and blend, adding the sesame seeds last. Blend until smooth. Enjoy!

1 very small clove garlic, minced
1 cup chopped carrot
3 Tbs. fresh lime juice
½ cup cold, filtered water
½ tsp. high-quality sea salt
1 Tbs. sesame seeds (ideally soaked 8 hours then rinsed)

salad with orange dressing


Raw, Lighter Pesto Dressing
Yield: About 1 cup

I love the taste of pesto, but I do not love the Parmesan cheese and super-heavy douse of olive oil that usually accompanies it. This lighter version keeps its core elements, including the pine nuts, in their raw rather than cooked or roasted form, and still retains the dressing’s delicious flavor.

Put all the ingredients in a blender and blend to make a coarse paste—be careful not to overprocess. Enjoy over a salad or Raw Zucchini Pesto Pasta (recipe on page 288).


2 cups packed basil
3 Tbs. olive oil
2 small cloves garlic, minced
1 tbs. nutritional yeast
2⁄3 cup raw pine nuts
High-quality sea salt, to taste


Asian Tang Dressing
Yield: About 1 cup

This tastes just like it sounds: tangy with an Asian flair.

Put all the ingredients into a blender and blend until smooth.

1 tbs. low-sodium tamari
¼ cup unpasteurized, low-sodium miso paste
1⁄3 cup cold, filtered water
2 Tbs. raw apple cider vinegar
2 Tbs. fresh lime juice
1 tsp. powdered stevia or about 15–20 drops liquid stevia
¼ tsp. xanthan gum
¼ tsp. red pepper flakes
¾ tbs. ginger, peeled and grated


Creamy Dijon-Tahini Dressing
Yield: About 2 1/4 cups

Most creamy vegan dressings have a base of cashews, but I don’t recommend eating cashews regularly because they are a heavy food that is often moldy and rarely (if ever) a truly raw nut. You won’t even miss them in this dressing, however. Tahini is ground sesame seeds, and sesame seeds are a beauty food for moving fluidly and gracefully (see Chapter 7) and are chock full of protein and minerals. This is my and my clients’ favorite creamy dressing.

Put all the ingredients into a blender and blend until smooth.

2½ Tbs. low-sodium tamari
2 Tbs. raw apple cider vinegar
1 clove garlic, minced
1⁄3 cup chopped white onion
1⁄3 cup raw tahini
¼ tsp. freshly ground black pepper
½ cup Dijon mustard
¼ cup nutritional yeast
2⁄3 cup water


Oil-Free Garlic, Raw Apple Cider Vinegar, Tahini and Almond Butter Dressing
Yield: About 1 1/2 cups

Here’s a dressing to get your raw apple cider vinegar on. It’s creamy from the beneficial sesame seeds (what tahini is made from) and almond butter—so absolutely no need for oil.

Put all the ingredients, except for the tahini and almond butter, in a blender and blend until smooth. Add the tahini and almond butter, and blend again until the dressing is thoroughly combined.

2 cloves garlic
1 Tbs. tamari
3 Tbs. raw apple cider vinegar
¼ tsp. high-quality sea salt
½ cup water
2 Tbs. nutritional yeast
1⁄3 cup tahini (preferably raw)
2 Tbs. almond butter (preferably raw or unroasted)


foodsBeauty Detox Foods by Kimberly Snyder (Harlequin, 10.64). Share this post on Twitter or Facebook for a chance to win a copy

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