For someone who loves to drown their salad with ranch dressing and cannot stand vinaigrettes, finding a recipe for a thicker dressing that wasn’t too tart/sweet/unhealthy has been a challenge. Playing around with ingredients a few days ago, I finally made something that was fresh, packs a bite and is full of fresh healthy whole ingredients. Serve with Naan Pizzas (recipe here) for al fresco dining on summer nights.
The dressing is really simple to make.
- ! medium bunch cilantro (rinsed, drained & chopped)
- 1 small garlic clove (washed & peeled)
- tiny piece ginger (washed & peeled)
- 1-2 green chillies (to taste)
- 1 tsp cumin (jeera)
- juice from 1 lime
- 4 tbsp olive oil
- salt to taste
Blend all ingredients in a small blender jar and adjust taste to liking, adding more oil by the tbsp if dressing is too thick.
The salad shown in the photo has arugula, red onion, tomato, cucumber, carrots & red pepper. Use any combination of veggies and protein – top with chickpeas, tofu, paneer, grilled chicken, red meat, etc.