I know the cold weather in the UK at the moment means you’re more likely to be craving cooked food but I shared this salad on my facebook page the other day and had a few requests as to how I made the dressing which I’m going to share with you here.
My all time favourite leaf is rocket and this salad is so super simple with so few ingredients, it’s almost too simple. For me, it’s always about the dressing and the ‘bits’.
There are 3 elements needed to make a salad dressing successful with an optional 4th as an extra addition which can often act as the sweet and acid element such as orange juice. They are;
FAT; oil, avocado, nut butter, coconut, tahini
ACID; lemon juice, lime juice, apple cider vinegar, orange juice, grapefruit juice
SALT; celtic sea salt, pink Himalayan salt, tamari, light or dark miso, sundried tomatoes & their soak water
SWEET (optional); maple syrup, orange juice, light miso
Rocket, Avocado & Balsamic Glaze Salad
- 2 handfuls rocket leaves
- ¼ red onion, chopped very thinly
- ½ avocado, chopped
- Handful red grapes, sliced in half
- Handful sunflower seeds
- Handful pumpkin seeds
- Handful goji berries
Balsamic Glaze Dressing
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- 1 teaspoon apple cider vinegar
- ½ teaspoon Dijon mustard
- Pinch Pink Himalayan salt
- ½ teaspoon maple syrup
Combine all ingredients in a bowl. Place the salad dressing ingredients in a mini blender (I like to use Tribest’s Personal Blender), whizz, pour over the salad, mix well and serve.