Simply put, there’s no better way to get in your veggies than a delicious salad for dinner. Out with the salad made strictly of green leaves and in with the crunchy, colourful salads with a savoury dressing. Speaking of dressings, here are 3 easy recipes that will make you want to eat salads all day!
1. Avocados and herbs
4 portions
Ingredients
- 2 small ripe avocados (about 1 cup of avocado flesh if you’re using frozen)
- ½ cup plain Greek yogurts
- Juice from ½ lemon
- 1 garlic clove
- ½ cup fresh dill, minced
- ½ cup fresh parsley, minced
- ½ cup fresh mint, minced
- 2 tbsp water
- Salt and pepper to taste
- ¼ cup olive oil
Directions
- Add all ingredients except for the olive oil, salt and pepper in a blender or food processor and blend down to a puree. Salt and pepper to taste
- Lower the speed and slowly start to add the oil. Keep blending until you have a creamy consistency. Add more water if you prefer a dressing that’s more liquid.
This dressing will stay in the fridge for up to 1 week and won’t freeze. Serving idea : romaine lettuce, tomatoes, corn and black beans.
2. Spicy mango dressing
4 portions
Ingredients
- 2 mangoes, cubed (or 1 cup of cubed frozen mangoes, defrosted)
- 1 jalepeno, seeded and minced
- the zest and juice from 1 lime
- 2 tsp honey
- ¼ cup olive oil
- Salt and pepper to taste
Directions : Add all ingredients and blend to a puree.
This dressing will stay in the fridge for up to 1 week and won’t freeze. Serving idea: cherry tomatoes, peppers, red onions, cucumbers and shrimp.
3. Blueberry balsamic dressing
Ingredients
- 1 cup fresh blueberries
- ¼ cup balsamic vinegar
- 2 tbsp honey
- juice of ½ lemon
- ¼ cup water
- salt and pepper to taste
- ¼ cup olive oil
Directions
- Put the blueberries, vinegar, honey, lemon juice and water into a blender and puree. Add salt and pepper.
- Lower the speed of the blender and carefully add the oil gradually. Keep blending until the dressings has a creamy consistency.
This dressing will stay in the fridge for up to 1 week and won’t freeze. Serving idea: Mesclun, blueberries, roasted pecans, beets and goat cheese.
Written by Marie-Ève Caplette, Registered Dietitian and Half Your Plate Campus ambassador
