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Making Salads Sustainable and Enjoyable

As with all foods - use the best ingredients you can for dressings. The best olive oil, omega-3-rich flax or hemp oil, or the wonderful pumpkin oil. Apple cider vinegar - organic and unpasteurised - is a great probiotic health product.

Organic lemons, tahini and mustards where possible..... and the freshest of herbs. And getting ahead is a great idea.... oily dressings keep for a week in the fridge so you can make a couple of batches at the weekend to save you time during the week.

You're more likely to eat a salad if half the work - the dressing - is already done.

Here's some of our favourites...

That's layer one.

Tahini Cream.

  1. Take 4 big spoonfuls of tahini and add in the juice of a lemon and juice of half an orange, stirring until the mix goes very stiff.
  2. Now add some salt or a splash of tamari and mix in.
  3. Thin gradually with filtered water, to consistency of cream.
  4. Great on salad, also yummy over steamed veggies or drizzled on top of soup.

Red Pepper and Coriander

  • 1 big red pepper, cored
  • 1 big handful fresh coriander
  • 2 small tomatoes
  • 2 garlic cloves, peeled
  • 3 TBS fresh lemon juice
  • 1 tsp celtic sea salt and 1 of black pepper
  • 1 tsp miso
  • 2 tsp apple cider vinegar
  • 1 TBS filtered water

Whizz up in the blender until smooth.

This one is oil-free so use it within a day of making it.

Cashew Mayo

  • 1/2 cup cashews, soaked for an hour
  • 3 TBS olive oil
  • 1 TBS apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 2 TBS water

Whizz in a high speed blender for best creamy results.

Great on a Waldorf-type salad or on a salad with hard boiled eggs.

Japanese Style

  • 1 avocado
  • 1/4 cup olive oil
  • 1 TBS Umeboshi plum seasoning
  • 3 TBS Mirin
  • 1/4 cup orange juice
  • 1 clove garlic
  • 1/2 cup seaweed water (soak water from rehydrating seaweed - just use water if you don't have seaweed)
  • 1/2 piece ginger root, peeled.

Whizz up in the blender and enjoy over seaweed or any salad.