6. Homemade salad dressing
Store-bought dressings contain unhealthy, processed oils, added sugar, salt, and chemical preservatives. Make a big jar of your own. Add two parts extra virgin olive oil to one part your choice of unpasteurized vinegar, apple cider vinegar, red wine vinegar, or balsamic vinegar.
Unpasteurised vinegar is the best choice because the less processing a food has undergone, the healthier it is for us. Avoid white vinegar as it blocks the production of hydrochloric acid in your stomach that is needed for digestion.
Add in some sun-dried sea salt or Himalayan salt and your favorite dried herbs: basil, oregano, Dijon etc., along with some crushed garlic. Transport your salad dressing in a small, leak-proof plastic container. Add it into your salad right before you eat so everything stays fresh and crisp.