Homemade Salad Dressings & Salsas

Here are some benefits of homemade salad dressings:

1. Nutrition control – making dressing home, you will have more control on ingrediencies you can easily avoid many synthetic preservatives and artificial flavouring and additives or collaring witch are added to commercially made dressings. It will help you to reduce extra calories, salt and sugar witch are typical use in shops dressings.

2. Choose your favourite ingrediency – you can easily switch ingredience to accommodate your needs or specific dietary restriction or alrgies.(For example Glutan free, daily free or nut free dresings). In these way You can choose high quality fresh ingredients and play with different flavour combinations. Use high quality and col press oils (nut oil, olive oil, sesame oil) will add extra health benefits.

3. Cost Effective – making your own dressing can be more cost effective compere buying pre-packed dressing.

Homemade dressing also can bring creativity to your cooking, it is easy to make and allows you to experience with different herbs, spices and textures to create unique flavors that complement your meal.

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Here are some recipes for great dressings and salsas:

• Honey Mustard Dressing

1 tbsp honey

1 tbsp mustard (dijoin, wholegrain)

1 tbsp red wine vinegar

5 tbsp rapeseeds oil

3 tbsp olive oil

Mix all together until smooth dressing.

• Chimichurri dressings

1 handful parsley

1 handful coriander

1 tbsp oregano

1 tsp mustard

2 cloth garlic

1 tbsp ground cumin

½ pcs chilli

6 tbsp rapseed oil

2 tbsp olive oil

3 tbsp red wine vinegar

½ pcs lemon (zest and juice)

All mix together and blitz roughly.

• Salsa Verde

1 handful parsley

½ handful tarragon

4 tbsp capers (washed)

1 cloth garlic

1 tsp mustard

2 tbsp red wine vinegar

6 tbsp olive oil

All mix together and blitz roughly.

• Basil Pesto Dressing

4 tsp olive oil

3 tsp apple cider vinegar or balsamic

3 tbsp basil pesto

2 tbsp mustard

2 tsp honey

Mix all together.

• Homemade basil pesto

50 g pine nuts

80 g basil

50 g parmesan

150 ml olive oil

2 cloves garlic

Cook the pine nuts in a frying pan until golden, then blitz all ingredients in food processor until smooth.

• Yoghurt sauce

600 ml greek yoghurt

100 g mayonnaise

2 tbsp choped herbs of your choice

(dill, parsley, coriander, chervil, tarragon)

4 drops tabasco sauce

1 pc tomato (deseeded)

1/2 pc cucamber (deseeded)

salt

cayenne pepper

Mix yogurt and mayonnaise together in the bowl until evenly combinate, the stir the herbs. Add diced tomato or cucumber.

This refreshing sauce is excellent with fish, vegetables, hard boiled egg or white meat.

• Tomato and basil salsa

200 g ripe tomato

3 tbsp capers

50 g black olives

150 ml olive oil

1 pcs lemon (juice)

½ handful basil

sea salt, pepper

Peel and deseed and dice tomato and place into the bowl add all ingrediants, except basil season well leave all for 30 minutes on room temperature to let the flouver mingle, just befour serving add the basil. Serve in room temperature.

Great for white fish, seafood, burrata or mozzarella salad, bbq, chicken, turkey or veal.

• Guacamole

2 pcs avocado

1/2 pc red onion (chopped)

1 pc tomato (diced)

1/2 pc lime (juice)

2 tsp olive oil

1 handful coriander (chopped)

salt, pepper, tobasco to taste

Cut the avocados in half and remove the stones before scooping the flesh out into a bowl. Add the rest of the ingredients, mix well with your hands and season to taste. Serve immediately.