A dressing or a vinaigrette can make or break any green leaves or veggies. Today I serve 4 yummy creamy salad dressings for your coming salads. Just mix up and serve.
Keep in mind:
– When making dressings in general, be sure to use a good quality oil. You will taste the difference!
– The tahini can be somewhat bitter if you are not used to it. Add some agave if needed.
– In general I’m a fan of bitter taste in any food (think espresso, tahini, dark chocolate, olives and lemon zest). If you still have to get used to the taste, consider adding agave or maple syrup at the end.
– All dressings can be made in advance apart from the salsa verde dressing due to the avocado. This needs to be served shortly after making it.
– The amount of oil I have kept rather flexible in the recipes. Decide for yourself how loose you prefer your dressing.
– The dressings work with so many different kinds of vegetables;
Green salad, baby leaves and different kinds of kale…
Hard veggies such as carrots, beetroot, fresh fennel, radish, celery, green asparagus…
Soft veggies such as cucumber, tomato, green beans, mushrooms of al kinds…
Boiled lentils and beans of al kinds
And of course, don’t forget to add the toppings!
Let’s get to work!
4 yummy creamy salad dressings
Tahini dressing
Ingredients
1,5 tablespoons boiling water
Just over one teaspoon white tahini (sesame paste)
1/2 teaspoon orange blossom water
1 teaspoon coconut vinegar or appelcider vinegar
1 tablespoon mild olive oil
A good pinch of salt
1 teaspoon non sweetened pomegranate syrup
(optional 1/2 teaspoon agave if you think the tahini is too bitter)
How do I do it?
1. Boil the water and add the tahini to a small bowl. Pour the boiling water in the tahini and stir with a teaspoon until smooth.
1. Add the other ingredients to the bowl. Sri until completely mixed.
2. Serve the dressing with a salad of your choice.
Salsa verde – dressing
Ingredients
1/2 ripe avocado, peeled and cored
1-2 dl / 1-2 cups olive oil (depending on how loose you prefer the dressing)
One handful fresh basil (only the leaves)
Two handful of fresh parsley (only the leaves)
The lemon juice of 1/2 lemon
1 small clove of garlic
Salt and pepper
How do I do it?
1. Add all ingredients to a high mixer bowl. Mix with a hand blender until you have a smooth dressing.
2. Serve the dressing with a mixed salad, maybe with tomato,fresh fennel and/or roman salad.
Asia inspired dressing with plums
Ingredients
80 gram/2 sweet fresh red plums, cored and if preferred peeled
2 tablespoons olive oil
1/2 teaspoon sesame oil
1/2 tablespoons Tamari soya
1 tablespoon lemon juice
1 tablespoon agave
1 tsk Sichuan pepper
1 small star anise
How do I do it?
1. Ground the Sichuan pepper and star anise until completely fine. Add just about a teaspoon of the grounded spices to the other ingredients in a high mixer bowl.
2. Mix with a hand blender until you have a smooth dressing.
2. Serve the dressing with a salad of your choice, preferably with a asian touch. It also works perfect as a dip sauce to rice rolls.
Cheezy macadamia dressing
Ingredients
5-7 tablespoons cold water (depending on how loose you prefer the dressing)
1 tablespoon of lemon juice
1 dl/65 gram raw macadamia nuts
1 teaspoon nutritional yeast
A good pinch of salt
A pinch of chipotle powder (optional but gives a nice, smokey taste)
How do I do it?
1. Add the water and lemon juice first to the high-speed blender. This makes it easier for the mixer to run.
2. Add the rest of the ingredients to the mixer bowl. Mix until you have a smooth dressing.
2. Serve the dressing with a salad of your choice
These recipes are free from gluten, sugar and lactose.
Find more dressings here:
Crunchy beluga lentil salad
Greens with a even more green dressing