Since jumping onto the whole food, additive free bandwagon a few years ago, not one salad dressing bottle has appeared in my fridge, unless of course it was made by me. What that means is when at home, I always know what I am feeding my body. There are no food colourings, additives or preservatives lurking in my salads. Yes, it does mean my dressings have a short shelf life and yep, that means I have to make it and eat it quickly...but isn't my health worth a little extra preparation time every now and then?
There is no doubt that the speed at which we all now live, indeed our expectations around ease and efficiency (the desire to have everything at our fingertips) has created habits that often do us more harm than good.
Did our great grandparents buy salad dressings with 27 ingredients, most of which we can't even pronounce? Nope. I bet most of them made their own mayo with their very own elbow grease (imagine!). They made the time. I know we are all very busy people, but I'd rather be a little busier in the knowledge that the nutritious food I consume is good for me – such that myself and those around me can look forward to a healthy future.
This dressing works beautifully on the Thai inspired quinoa fish cakes in my eBook, A Nourishing Kitchen, on salads, as a dip, in wraps – you name it! It's perfect for summer.
You'll need:
1 cup loosely packed coriander, leaves only
1/2 cup greek yoghurt
1/4 cup extra virgin olive oil
1 tablespoon lime juice
1 heaped teaspoon lime zest
1 garlic clove, crushed
2 teaspoons coconut vinegar (white will also suffice)
Pinch of sea salt
Throw all ingredients into the blender and blend until smooth. The sauce may be a little runny initially. Refrigerate and it will thicken up.
