Salad Dressings/Marinade

I am about to give you a few recipes in one post that will elevate your dish. Prepping these in advance and storing them in the fridge will save you so much time and give your dish instant flavour. You can add them to literally anything.

Chilli Green Yoghurt

This can be added to salads or marinating your chicken. It Is so good with white meat. The following measurements are for a batch that I store in the fridge and I chuck it all in a blender and takes no time.

Ingredients: 5 TBSP of yoghurt, 3 cloves of garlic (more if you love garlic), 2 thai green chillis (optional), juice of 1 lemon, salt and black pepper to taste, a large handful of coriander. Blitz this all together and use it as a dip/dressing/marinade whatever you like.

Simple Salad dressing

I whip this up quickly and is the base of all my salads, its pretty simple and common. But I see a lot of dried salads out there that need this lemony kick. You can prepare this in advance or just drizzle over the salad you just made.

Ingredients: half a juice of a lemon, drizzle of olive oil, sprinkle of salt. I add dried herbs too. In my cupboard I always have dry parsley, oregano, mint, basil. A sprinkle of this makes your salad more exciting.

Tahini Based Sauce

Ingredients: 7 Tbsp of tahini, squeeze 1 lemon and add it gradually while you mix. Its going to coagulate into a thick paste. Add water gradually until its like a smooth thinned out sauce. Add salt to taste, a handful of finely chopped parsley.

Prepping this in advance and leaving it in the fridge saves me a lot of time. I love adding this to my roasted veg. I love roasting cauliflower, broccoli, aubergine. The tahini goes so well with these vegetables. Also, another drizzle this on salads or legumes, chickpeas or lentils. YUM!!!

Salsa

This one is so versatile and can be added to anything. We want to brown the veg though for more flavouring and acidity.
What we will grill (I use a non sticky pan and put it on high heat); chop the following in half and place it face down to brown the veg, 3 tomatoes, 3 onions, 6 garlic cloves. Then grill as a whole 2 sweet peppers and 3/4 chilli peppers.
After they have a nice colour on them, add them to a blender with salt, juice of 1 lime and juice of 1 lemon, black pepper and a large handful of coriander, drizzle a lot of olive oil. Enough to blend it all together. Store in a jar and place in the fridge….of course, you can add more chilli depending on how much you love chilli. I even add dry chilli flakes to the mix for an extra kick.

Hope you try these and I guarantee you are going to love them.

Lentil Salad

A healthy lunch option for us all. What gave this THAT extra kick was the salad dressing.

Ingredients

  • Bistro mix salad bag (here you can literally use whatever type of salad leaves you have in your fridge)
  • 3 Spring onions
  • 1 Avocado
  • 1 pepper (yellow, red, or green)
  • 5 cherry tomatoes
  • 1 can of lentils
  • Roasted Cauliflower (in the oven until crispy with a bit of olive oil and some of your favourite chilli mix)
  • Your favourite cheese (optional) feta, or grilled halloumi

The Dressing

  • 2 juices of a lemon
  • 1 tsp of pomegranate molasses
  • 5 tbsp of olive oil
  • 1 tsp of salt & black pepper
  • 1 small clove of garlic (grated)
  • Grate a bit of ginger
  • If you have fresh herbs or dry you can also add here for extra flavour

Directions
Get a bowl and start layering your salad. Obviously chop all the ingredients up, add it to the bowl and give it a rough mix. Leave the cauliflower and fresh/dry herbs for the top layer. Once the cauliflower is proper toasted and crunchy get it out the oven. The cheese and cauliflower go on top.
Mix the salad dressing in a separate bowl and let your family/friends dress their salad to their liking.

Bon Apetite

The perfect salad for a spring weekend

This is super green and super delicious. I made this spontaneously and randomly it came out perfect. Here is the simple recipe for two people.

For the dressing (Put this all in a blender) :1 ripe avocado, 1 clove of garlic, 1 freshly squeezed lemon juice, a handful of fresh coriander, half a chilli or sprinkle some chilli flakes, 1 tsp of English mustard or American mustard, drizzle your fine olive oil, 1 tsp of black pepper and a sprinkle of salt. AND BLITZ TO A CREAMY PASTE.

I prepped the dressing whilst the pasta was cooking, you can literally use any pasta you have in your cupboard. Also, chop up 1 small red onion, some leafy greens you have in the fridge, open a can of tuna of your choice add all this including the dressing once the pasta has been drained and cooled down. Mix it well to eat or leave in the fridge for later.

And enjoy! You can take this to a picnic, a bbq, a gathering, lunch, after a dip in the sea, it’s so filling and yummy. I hope you make this and like it as much as I did.