12 Salad Dressings To Jazz Up Your Lunch Time

Honey & Lemon Dressing

INGREDIENTS

• 4 tbsp of olive oil 
• 4 tbsp of lemon juice
• 4 tbsp of runny honey
• Pinch of flaked sea salt 
• Grind of black pepper

METHOD

1. Put all the ingredients into a jar or bowl and shake or whisk until well combined. 
2. Store in an airtight container in the fridge for up to 1 week.
    

Maple & Tahini Dressing

INGREDIENTS

• 10 tbsp of tahini
• 4 tbsp of maple syrup
• 2 tbsp of lemon juice
• 5 tbsp of hot water

METHOD

1. Put all the ingredients into blender or food processor and blend until well combined. Add more hot water to thin further if preferred. 
2. Store in an airtight container in the fridge for up to 1 week.

Pomegranate Dressing

INGREDIENTS

• 5 tbsp of pomegranate molasses
• 3 tbsp of olive oil
• 2 tsp of balsamic vinegar 
• 2 cloves of garlic, peeled and grated
• ¼ tsp of ground cinnamon 
• ¼ tsp of ground nutmeg

METHOD

1. Put all the ingredients into a jar or bowl and shake or whisk until well combined.
2. Store in an airtight container in the fridge for up to 1 week.

French Dressing

INGREDIENTS

• 1 tbsp of white wine vinegar 
• 1 tsp of dijon mustard 
• 3 tbsp of olive oil 
• 1 clove of garlic, peeled and grated
• Pinch of flaked sea salt
• Grind of black pepper

METHOD

1. Put all the ingredients into a jar or bowl and shake or whisk until well combined. 
2. Store in an airtight container in the fridge for up to 1 week.

Vegan Caesar Dressing

INGREDIENTS

• 150g of cashews, soaked in water overnight
• 100ml of almond milk
• 2 tbsp of hot water
• 1 tbsp of lemon juice 
• 2 tsp of garlic powder 
• 1 tbsp of nutritional yeast
• Pinch of flaked sea salt
• Grind of black pepper

METHOD

1. Drain and rinse the cashews, discarding the soaking water, then place them into the blender with all the other ingredients. 
2. Whizz until smooth. 
3. Store in an airtight container in the fridge for up to 1 week.

Tamarind Dressing

INGREDIENTS

• 300ml of water
• 2 tbsp of tamarind paste
• 2 tbsp of palm sugar, grated
• 1 tbsp of soy sauce

METHOD

1. In a medium saucepan, combine the water, tamarind paste, palm sugar and soy sauce.
2. Bring to the boil then lower the heat to a simmer for a few minutes until the liquid starts to reduce and turns glossy. 
3. Stir well and then set aside to cool completely. 
4. Store in an airtight container in the fridge for up to 1 week.

Raita

INGREDIENTS

• 2 tsp of olive oil 
• 1 clove of garlic, peeled and grated
• 1cm of fresh ginger, peeled and grated
• ½ tsp of garam masala
• 200g of cucumber, deseeded and grated
• ½ tsp of fine salt
• 10g of fresh mint leaves, finely chopped 
• 10g of fresh coriander leaves, finely chopped 
• 250g of Greek or coconut yoghurt 
• ½ lemon, zested and juiced
• Pinch of flaked sea salt 
• Grind of black pepper

METHOD

Heat the oil in a small saucepan over a low heat. Add the garlic, ginger and garam masala and cook for 1 minute, then place in a bowl to cool and set aside.
Place the cucumber and salt in a colander for 10 minutes. The excess liquid should come out of the cucumber. Pat dry with kitchen paper, then add to the bowl along with the mint, coriander, yoghurt, lemon zest and juice. 
Season the raita well and then serve.
 

Satay Dressing

INGREDIENTS

• 1 tbsp of green Thai paste 
• 100g of peanut butter 
• 50ml of coconut milk 
• 5 tbsp of water
• 2 tsp of soy sauce
• 1 tbsp of coconut sugar
• 1 tbsp of lime juice

METHOD

1. In a small saucepan over a low heat, combine the Thai paste, peanut butter, coconut milk, water, soy sauce and sugar. Mix well until the sugar has dissolved and everything is well combined, then allow the sauce to simmer and thicken. 
2. Remove from the heat, add the lime juice and stir again. 
3. Store in an airtight container in the fridge for up to 1 week.

Almond Butter Dipping Sauce

INGREDIENTS

• 5 tbsp of almond butter
• 1 clove of garlic, peeled and chopped
• 1cm of fresh ginger, peeled and chopped
• 1 tbsp of soy sauce
• 1 tbsp of lime juice
• 1 tbsp of maple syrup
• 2 tbsp of hot water

METHOD

1. Add all your ingredients to a blender or food processor. Blend well and add more hot water to thin if preferred. 
2. Store in an airtight container in the fridge for up to 1 week.

Gyoza Dipping Sauce

INGREDIENTS

• 50ml of rice vinegar
• 50ml of soy sauce
• 1 clove of garlic, peeled and grated
• 1 tsp of fresh ginger, peeled and grated
• 1 tsp of sesame oil
• 1/8 tsp of dried chilli flakes

METHOD

1. Add all the ingredients to a bowl, stir well and then set aside for the flavours to develop before serving. 
2. Store in an airtight container in the fridge for up to 1 week.

Pesto

INGREDIENTS

• 150g of parmesan
• 40g of pine nuts
• 150g of fresh basil
• 1 clove of garlic, peeled and roughly chopped
• 4 tbsp of olive oil
• Pinch of flaked sea salt
• Grind of black pepper

METHOD

1. Chop your parmesan into chunks. 
2. Toast your pine nuts in a dry pan over a medium heat, being careful not to let them burn as they can turn quickly. Set aside to cool. 
3. In a food processor, add the parmesan and whizz into breadcrumb-sized pieces, then add the rest of the ingredients, including the toasted pine nuts, and blend until the pesto is your preferred texture.

Tamarind Dipping Sauce

INGREDIENTS

• 100ml of tamarind paste 
• 250ml of warm water 
• 4 tbsp of coconut sugar
• ½ tsp of ground cumin 
• ½ tsp of chilli powder
• ½ tsp of ground ginger
• 5 tbsp of soy sauce 

METHOD

1. Add the tamarind paste, water and coconut sugar to your saucepan over a medium heat. Stir until the coconut sugar has dissolved. 
2. Add the cumin, chilli, ginger and soy sauce. 
3. Stir well until the mixture thickens, allow it to come to the boil and then remove from the heat. Leave to cool before serving. 
4. Store in an airtight container in the fridge for up to 1 week.

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