Some of my go to salad dressing recipes.

For the longest time I would find myself ordering salads when eating out, thinking that they were more nutritious and packed full of whole foods. It’s usually not the actual salads that lack nutrients but the dressings which have hidden ingredients and additives that simply put, are just not good for us. If you turn around a bottle of store bought dressing and read the label you will find stabalisers, palm or sunflower oil and a bunch of ingredients that you probably can’t pronounce.

These simple dressings come together in under five minutes and can be made in advance. Add one kind to your weekly meal prep and you are sorted for the rest of week. On days where you don’t have anything, take your salad, squeeze on some lemon juice, add a drizzle of olive oil, and season with sea salt and freshly cracked pepper. Nothing tastes better than wholesome ingredients that nourish the soul.

Anchovy and Shallot Vinaigrette

Ingredients :
2 whole lemons juiced

1 whole lemon zested

1 small shallot finely chopped

1/2 cup olive oil

4 anchovy fillets, oil drained and finely chopped

1/2 tsp crushed red chilli flakes

Sea salt and fresh cracked pepper to taste

Method :
Take a jar and add in the chopped anchovies, shallot, red chilli flakes, lemon zest and lemon juice. Mix well, then drizzle in the olive oil. Close the lid and give it a nice shake. Taste for salt and pepper. I usually only add in about 1/4 tsp of fresh cracked pepper to my batch as the anchovies are salty enough. You can keep this jar in the refrigerator for up to 5 days.

*This dressing pairs well with an endive salad, a simple baby gem and parmesan salad or a spicy arugula salad.

Maple Dijon Vinaigrette

Ingredients :
2 tbsp dijon mustard

1 tbsp maple syrup

1 tbsp apple cider vinegar

1/2 cup olive oil

Sea salt and fresh cracked pepper to taste

Method :
Take a jar and add in the dijon mustard, maple syrup and apple cider vinegar. Mix well, then drizzle in the olive oil. Close the lid and give it a nice shake. Taste for salt and pepper. I usually add in 1/4 tsp of each. You can keep this jar in the refrigerator for up to 5 days.

*This dressing pairs well with a simple avocado salad or a purple cabbage and apple slaw.

Herby Ranch Dressing

Ingredients :
1 whole lemon juiced

1/2 cup labneh or greek yoghurt

2 tbsp milk

1 tbsp parsley finely chopped

1 tbsp dill finely chopped

1 tbsp chives finely chopped

1 tsp fresh garlic pressed or minced

Sea salt and fresh cracked pepper to taste

Method :
In a bowl whisk together the labneh/Greek yoghurt and milk to get a dressing like consistency. Add in the herbs, garlic and lemon juice, mix well. Taste for salt and pepper. I usually add in about 1/4 tsp of each. You can keep this jar in the refrigerator for up to 5 days.

*This dressing pairs well with a cob salad or any other chop salad with grilled chicken.

Classic Balsamic Vinaigrette

Ingredients :
1 tbsp dijon mustard

2 tbsp honey

1/4 cup olive oil

4 tbsp balsamic vinegar

1 tsp fresh garlic pressed or minced

Sea salt and fresh cracked pepper to taste

Method :
Take a jar and add in the dijon mustard, honey, balsamic vinegar and garlic. Mix well, then drizzle in the olive oil. Close the lid and give it a nice shake. Taste for salt and pepper. I usually add in 1/4 tsp of each. You can keep this jar in the refrigerator for up to 5 days.

*This dressing pairs well with a halloumi salad or any salad that uses peppery rocket/ arugula leaves.