Salad Dressings

Green goddess dressing

Ready in just 5 minutes, this dressing is completely plant-based and oil-free.

  • 2 cloves garlic, minced

  • 1 large avocado, peeled and sliced

  • 1/4 cup chopped spring onion

  • 1/4 cup fresh lemon juice

  • 1 tbsp apple cider vinegar

  • 1/2 cup water

  • 2 cups chopped fresh parsley

  • 1/4 cup fresh basil

  • Salt and pepper to taste

Blend all the ingredients until smooth and creamy. (A stick blender is great for this.) Taste and season. Serve immediately or store in the fridge in an airtight container for up to 5 days.


Lemon tahini dressing

This dressing is great as a dip, but if you want to thin it for a salad dressing just add another tablespoon of water and stir until pourable again. This should last up to a week in the fridge.

  • 1/2 cup raw tahini

  • 1/4 cup water (plus more to thin)

  • 6 tbsp fresh lemon juice (about 4 lemons)

  • 3 cloves garlic, minced

  • 1/2 tsp onion powder

  • 1/2 tsp sea salt freshly ground black pepper

Combine all of the ingredients in a bowl and whisk well to combine. Add extra water one tablespoon at a time until the dressing is as thin as you'd like it to be. Season to taste.

Citrus vinaigrette

  • 3½ tablespoons apple cider vinegar

  • 1½ teaspoons orange zest

  • 2 tbsp fresh squeezed orange juice

  • 2½ teaspoons Dijon mustard

  • 2 tablespoons pure maple syrup

  • 2/3 cup light olive oil

  • Salt and freshly ground black pepper to taste

Place all ingredients in an air-tight container and shake well, or whisk ingredients in a bowl with a wire whisk.

Claire Meirellessalad, dressings, sides