This is a dressing I eat almost every single day to make my raw lunchtime salads delicious. You can vary the flavours according to your mood. It lasts in an airtight glass jar in the fridge for at least 2 weeks. If you use balsamic vinegar, the dressing will look a rich dark brown in the jar. Pure balsamic from wholefood outlets tends to be free from caramel and other toxic colourings or E numbers often found in discount supermarket brands.
For the basic dressing:
A screw top jar, about 450ml (a standard honey jar is this size)
Extra virgin olive oil
Pure balsamic vinegar, apple cider vinegar or lemon juice
1 rounded teaspoon of dijon mustard (this helps the dressing mix well)
1 clove of garlic, crushed (optional)
Freshly ground black pepper to taste
A pinch of Himalayan or Atlantic sea salt
Optional extras for a health/flavour boost (choose one):
1 teaspoon black olive paste/tapenade
1 tsp sundried tomato pesto (avoid products containing cheese if you want dairy-free)
1 heaped tsp dried oregano, basil or herbes de Provence
1 heaped tsp ground paprika
- Fill the jar 1/4 full with the vinegar or lemon juice, add the mustard and garlic, about 10 grinds of black pepper, and one of the optional extras.
- Fill to near the top with the extra virgin olive oil, put the lid on and shake well.
Why this recipe is good for you:
Herbs and spices are powerhouses for health. Weight for weight they contain many hundreds of times more antioxidants than fruit and vegetables. Using herbs and spices in your daily diet helps your skin (especially from acne) speeds toxin elimination from your body and lowers inflammation. Allergies, Crohns, eczema and arthritis are all inflammatory conditions where the immune system loses control of itself. Fresh herbs contain more antioxidant rich plant oils than dried herbs. Raw, cold-pressed (ie extra virgin) olive oil helps moisturise your skin naturally and aids weight loss. Olive oil and avocados are a rich source of good-for-you monounsaturated oils.