4 DIY Dressings That’ll Make You Want To Eat Salad Every Damn Day

by | Jan 2, 2015 | Recipes

Combine. Dress. Toss. Done.

Salad dressing is the pièce de résistance – the finishing touch to your masterpiece. A dressing can make or break your leaves and home-made ones aren’t hard to whip up. They taste better – and are much healthier – than many shop-bought dressings, says chef Teresa Cutter. She put these recipes together exclusively for you, so you’ll never endure a blah salad again. Just combine ingredients, dress, toss (or refrigerate for later).

Green ’n Bold Dressing



Swiss chard: A member of the beetroot family that is packed with nutrients.

What You Need

1 avocado
Juice of 1 lemon
1 bunch mint
1 bunch parsley
Pinch of sea salt
2 tbsp apple juice concentrate
¼ to ½ cup water
Combine everything in a food processor until smooth.

Serving Suggestion
This avocado dressing is delicious with either leafy salads or vegetables. It’s a yummy sauce for seafood like prawns and grilled fish. Try it in a wholewheat sandwich of carrot, chicken and butter lettuce. Refrigerate up to two days.

READ MORE: 28 Easy Food Swaps That’ll Help You Lose Weight

Lemon Aid


Rocket: Related to horseradish, its peppery flavour adds a kick.

What You Need

Juice and zest of 1 lemon
4 tbsp flaxseed oil or olive oil
1 tbsp chopped mint
1 tbsp chopped parsley
Black pepper to season

Serving Suggestion
Drizzle over green, roasted tomato or broccoli salads. Mix into brown rice with tuna. Toss through fettuccine with rocket, tuna and Parmesan. Refrigerate up to two days.

Sweet Nuts


Baby spinach: A tender green with a clean, mild taste.

What You Need

2 tsp Dijon mustard
¼ cup balsamic vinegar
2 tsp honey
1 tbsp finely chopped walnuts

Serving Suggestion
This robust dressing is perfect over spinach leaves and orange slices or with grilled chicken, beef, tuna and salmon salads (made with mixed greens, sliced tomato and a light shaving of Parmesan). Refrigerate up to five days.

READ MORE: These Are The Top 18 Workout Foods For Women, According To Science

Dreamy Mayonnaise


Cos lettuce: A crisp textured lettuce with a very high water content.

What You Need

250g natural yoghurt
Juice of 1 lime
1 tsp Dijon mustard
1 tsp honey
Sea salt and black pepper to season

Serving Suggestion
Add to cos or butter lettuce leaves and top with a soft poached organic egg, steamed asparagus and Parmesan. Mix with a spoonful of basil pesto and serve with a salad of grilled tuna, cannellini beans, red onion and flat-leaf parsley. Refrigerate up to four days.

Tricks Of The Trade

Always add dressing just before eating; any oil will make the lettuce go soggy and the vinegar or citrus base will draw out moisture in the leaves.

Vegetable salads taste better if you add the dressing about 30 minutes before eating, to allow the flavours in the dressing to fully marinate the veggies.

Mix up the colours in your salad. It’s an easy way to get a good variety of nutrients in one meal.

Try these 4 detox salads that are perfect for a weekend braai – or any other day of the week! Plus: 4 delicious desk lunches that don’t involve bread.

Pin It on Pinterest

Share This