Ingredients
- Select your preferred dressing and add the ingredients to your shopping list.
Directions
- CREAMY DRESSINGS:
- Minted Yoghurt: Combine 2 tablespoons plain yoghurt, juice of 1 lemon, 1 tablespoon of finely chopped mint leaves, a pinch of ground cumin and a generous pinch of salt. To adjust consistency add a little bit of water or whey (from the yoghurt tub).
- Creamy Herb: Place ½ an avocado, juice of 1 lemon, ¼ cup coriander, 1/4 cup parsley and 1 tablespoon of yoghurt in a food processor or blender until smooth. Adjust consistency with a little water or whey. Finish with a pinch of salt and pepper.
- Smoky Aioli: Combine ¼ cup mayonnaise, ½ crushed small clove garlic, pinch of smoked paprika, generous pinch of salt.
- Tahini dressing: Combine 1 tablespoon tahini, 2 tablespoon plain yoghurt, 1 teaspoon apple cider vinegar, generous pinch of salt and enough warm water to achieve desired consistency. Note: water needs to be warm or the tahini will cease up.
ZESTY DRESSINGS
- Zingy Lemon: Whisk or shake in a jar 2 tablespoon olive oil, juice of 1 lemon, pinch of salt and pepper.
- Lemon & Dijon: As above but add 1 teaspoon of Dijon mustard. Also tastes great with below.
- Apple Cider Vinegar: Whisk or shake in a jar 2 tablespoons olive oil, 1 tablespoon apple cider vinegar and a pinch of salt and pepper.
- Mexicano: 2 tablespoons avocado oil, juice of 1-2 limes, pinch of cayenne pepper and a generous pinch of salt.
- Basil & Lemon: Process ½ cup basil leaves, ¼ cup olive oil, 1 small garlic clove and juice of 1 lemon in a food processor until finely chopped.
CLASSIC DRESSINGS (with a twist)
- Caesar: Process ¼ cup plain yoghurt, 1 tablespoon lemon juice, 1 crushed small clove garlic, 1 anchovy fillet in a food processor until smooth. Adjust consistency with a little water or more lemon juice. Season with salt and pepper (but taste first).
- French: Whisk 1 tablespoons white wine vinegar, 2 teaspoons Dijon mustard, a generous pinch of salt and ¼ cup of olive oil until well combined.
- Asian: Whisk 1 tablespoon rice wine vinegar, ½ teaspoon grated ginger, 1 teaspoon tamari or soy sauce, 1 tablespoon olive oil, ½ teaspoon sesame oil and ½ teaspoon rice malt syrup until well combined. NOTE: ONLY SUITABLE FOR WEEKS 1,6-8.
- Miso: Combine 1 tablespoon white miso paste, 1 teaspoon rice wine vinegar and 1 tablespoon of warm water and 1 tablespoon olive oil. You may need to add a little more water to adjust consistency.
Ingredients
- Select your preferred dressing and add the ingredients to your shopping list.
Directions
- CREAMY DRESSINGS:
- Minted Yoghurt: Combine 2 tablespoons plain yoghurt, juice of 1 lemon, 1 tablespoon of finely chopped mint leaves, a pinch of ground cumin and a generous pinch of salt. To adjust consistency add a little bit of water or whey (from the yoghurt tub).
- Creamy Herb: Place ½ an avocado, juice of 1 lemon, ¼ cup coriander, 1/4 cup parsley and 1 tablespoon of yoghurt in a food processor or blender until smooth. Adjust consistency with a little water or whey. Finish with a pinch of salt and pepper.
- Smoky Aioli: Combine ¼ cup mayonnaise, ½ crushed small clove garlic, pinch of smoked paprika, generous pinch of salt.
- Tahini dressing: Combine 1 tablespoon tahini, 2 tablespoon plain yoghurt, 1 teaspoon apple cider vinegar, generous pinch of salt and enough warm water to achieve desired consistency. Note: water needs to be warm or the tahini will cease up.
ZESTY DRESSINGS
- Zingy Lemon: Whisk or shake in a jar 2 tablespoon olive oil, juice of 1 lemon, pinch of salt and pepper.
- Lemon & Dijon: As above but add 1 teaspoon of Dijon mustard. Also tastes great with below.
- Apple Cider Vinegar: Whisk or shake in a jar 2 tablespoons olive oil, 1 tablespoon apple cider vinegar and a pinch of salt and pepper.
- Mexicano: 2 tablespoons avocado oil, juice of 1-2 limes, pinch of cayenne pepper and a generous pinch of salt.
- Basil & Lemon: Process ½ cup basil leaves, ¼ cup olive oil, 1 small garlic clove and juice of 1 lemon in a food processor until finely chopped.
CLASSIC DRESSINGS (with a twist)
- Caesar: Process ¼ cup plain yoghurt, 1 tablespoon lemon juice, 1 crushed small clove garlic, 1 anchovy fillet in a food processor until smooth. Adjust consistency with a little water or more lemon juice. Season with salt and pepper (but taste first).
- French: Whisk 1 tablespoons white wine vinegar, 2 teaspoons Dijon mustard, a generous pinch of salt and ¼ cup of olive oil until well combined.
- Asian: Whisk 1 tablespoon rice wine vinegar, ½ teaspoon grated ginger, 1 teaspoon tamari or soy sauce, 1 tablespoon olive oil, ½ teaspoon sesame oil and ½ teaspoon rice malt syrup until well combined. NOTE: ONLY SUITABLE FOR WEEKS 1,6-8.
- Miso: Combine 1 tablespoon white miso paste, 1 teaspoon rice wine vinegar and 1 tablespoon of warm water and 1 tablespoon olive oil. You may need to add a little more water to adjust consistency.