Reading Time: 2 minutesBy Sarah
If you’ve read Faye’s recent blog post on microbes and immune health, perhaps you’re feeling inspired to up your ante on foods with antimicrobial and immune-supporting properties. It’s certainly the opportune moment to think about the food we eat and how we can support our overall immune health in light of the global Covid-19 pandemic.
This flavoursome salad dressing is a great place to start, as it’s packed full of antimicrobial and immune-supporting ingredients – honey, apple cider vinegar, ginger, turmeric, lemons and garlic.
I say salad dressing with slight hesitation here, this dressing is fit for most things, you could use it to:
- drizzle it over grilled chicken
- pep up your roasted veggies
- transform a quinoa salad
- brush it over bbq’d prawns or fish
The best bit, it will keep well in the fridge for a good 3 – 4 days!! So double up my friends, and have a health-promoting dressing at hand.
Turmeric has a bold flavour, so don’t be shy with the lemon juice, it helps to tame the lion within. If your lemon is on the smaller side, or just not super juicy, feel free to add extra juice, a good squeeze of half a lemon should do it. Speaking from experience, not only is turmeric bold in flavour, it’s bold in colour, don’t be wearing your best white summer dress or jeans when making this, I’m not sure Mr Muscle will even be able to rescue this one!
Salad Dressing Ingredients
½ Avocado
1 Large or 2 smaller cloves of garlic
½ Inch of ginger, peeled and grated
1 Lemon, juice only
3 Tbsp of extra virgin olive oil
2 Tbsp apple cider vinegar
1 Tsp honey (preferably raw)
1 Tsp of turmeric powder, or 1/2-inch fresh turmeric root
½ Tsp sea salt or Himalayan salt
⅛ Tsp cayenne (optional)
Method
Blend! Yes, it is that simple, pop everything into a blender or mini food processor and whizz until your heart’s content! Your salad dressing should have a smooth consistency!
Top Tip!
Don’t have a blender? Simply grate garlic, ginger and raw turmeric root (if using) on the fine grater option, mash the avocado on a board until it forms a paste, then add everything to an old jam or mustard jar, screw the lid on tightly, and shake as if you were making a Mojito! You won’t get a super uniform, smooth consistency via the shake method, but it will taste great! I’d leave the flavours to mingle for a good half an hour before using.
