Sauces & condiments

Fresh & tangy mint dressing

This warm weather has got me craving fresh, healthy, light salads! Feels like summer already…

The salad is tangy, the dressing is zesty and it just tastes so fresh! Packed with nutrients from beautiful daikon radish, carrots, zucchini, spinach, tulsi or basil, avocado and almonds. Not to mention the electric green goodness that is the dressing πŸ™‚

The salad and the dressing are so easy to make- if you have a mandolin keep it handy other wise a peeler will do and take to the radish and the carrots, creating thin ribbons and toss over the spinach. Slice up your zucchini and add these with some basil leaves, top with lots of avocado and almonds- I used tamari almonds πŸ™‚

We had this as a main meal on a scorching day, but makes an epic side salad with tempeh and tofu.

Fresh & tangy mint dressing

Print Recipe
Serves: 4 Cooking Time: 2 mins


  • 1 Really big bunch of mint
  • 1 large clove of garlic
  • 2 Tblsp apple cider vinegar
  • juice of half a lemon
  • 1-2 Tbsp honey
  • 1/4 cup good quality olive oil (not essential)



Blend together in a high speed blender until the ingredients have emulsified.


Enjoy over salad or vegetables πŸ™‚

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