Good afternoon guys, happy Sunday.
If you’re in the UK then I hope you are all enjoying the sun and topping up the SPF.
I know for myself, this weather means eating light and eating fresh. This salad dressing is perfect for lunches and dinners and snacks in between. It is a combination of sweet, sour and packs some major zest and I can’t get enough of it right now. This salad dressing is vegan, and it could not be easier to prepare.
I really like this to have quite a loose consistency so that it covers all of the salad but if you prefer a more dense consistency then halve the lime juice.
This dressing is about four portions and lasts for five days in the fridge.
The basis for this dressing is coriander which I know is a divisive herb. If you aren’t fan I would look away now.
1 bunch coriander (including stems), 1 jalapeño pepper, 1 clove of garlic, zest of half a lime, juice of 1.5 limes, 2 tablespoons of maple syrup, 3 tablespoons extra virgin olive oil, salt and pepper.
You will also need a pot/ jar for storage and a blender or food processor.
I use maple syrup for this dressing as the sweetness works well with the jalapeño but agave or honey would work just as well if it’s what you have to hand.
How to make:
- Slice jalapeño pepper and discard seeds and stem. Quarter garlic clove.
- Put all ingredients into blender and blend.
- Decant into storage jar.
- Put into the fridge for an hour to cool and for flavours to marinate.
All that’s left after that is to enjoy! I love this with a chicken or steak salad, quinoa and in a pitta.
Let me know in the comments or over on the grid if you make this recipe!