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😃
Sorry but you can’t always make your own because things have lots of ingredients and you’re a busy girl but if you want to trick your brain just squeeze some lemon over that salad before your bottled dressing mmmm fresh
Jun 17, 2025
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🥗Most sauces/dressings are pretty simple recipes using super common ingredients you already have at home! Or, if you’re more lax like me, you can throw some veggies in a blender with a fatty liquid base and an acid like lemon juice and make your own variation of a green goddess that literally tastes amazing on anything. Making my own sauces has made me a much more confident home cook!!
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🥗so easy and all my friends ask for the recipe:
olive oil
champagne vinegar (or any other vin)
dijon mustard
maple syrup
fresh lemon or lime juice
1 minced garlic clove
salt
pepper
your favorite herby seasonings
shake it up in a mason jar xx
shake it up in a mason jar xx
Jan 24, 2025
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🥗These are the things I needed to make really good salads at home:
- a really big salad bowl for optimum tossing (I got mine from IKEA)
- salad tossers (or just use tongs, but make sure you get it all tossed for optimum salad)
- really good extra virgin olive oil (I almost never buy pre made dressing as this is the basis for all the dressings I like)
This is what I put in: - leaves - crunch - flavoursome/textural difference - dressing - acid - weight
Some examples: - leaves: spinach, rocket, watercress - crunch: thinly sliced radishes and celery, roasted chickpeas, roasted tenderstem brocolli, charred corn, apple - flavoursome/textural variation: chunks of goats cheese, shavings of parmesan, avocado, olives, mint, basil - dressing: olive oil, garlic salt, black pepper, chilli flakes, wholegrain mustard, balsamic vinegar glaze, hummus - acid: a squeeze of lemon, orange zest - weight: puy lentils, couscous, pasta, croutons
If you get a good amount of textural and flavour variation you're in for a good time. Just try out different combinations til you find what works for you! I also like to chop the leaves a little bit to get a nice balanced forkful of bits and leaves
This is what I put in: - leaves - crunch - flavoursome/textural difference - dressing - acid - weight
Some examples: - leaves: spinach, rocket, watercress - crunch: thinly sliced radishes and celery, roasted chickpeas, roasted tenderstem brocolli, charred corn, apple - flavoursome/textural variation: chunks of goats cheese, shavings of parmesan, avocado, olives, mint, basil - dressing: olive oil, garlic salt, black pepper, chilli flakes, wholegrain mustard, balsamic vinegar glaze, hummus - acid: a squeeze of lemon, orange zest - weight: puy lentils, couscous, pasta, croutons
If you get a good amount of textural and flavour variation you're in for a good time. Just try out different combinations til you find what works for you! I also like to chop the leaves a little bit to get a nice balanced forkful of bits and leaves
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