There is nothing quite like a salad to make you feel all healthy, especially when a fork is optional and you can eat it with your hands.
Many of my recipes are main courses or starter dishes, and I really want to balance what recipes I blog about. That means more desserts (no complaints here), beverages, and condiments.
And what is a salad, or in this case a tuna salad lettuce wrap, without a dressing?
What I love most about this dressing is that it can be made right before you need it. Shake it, blend it, or emulsify it, you will have a dressing that’s good on just about any salad you can think of.
French Dressing (inspired by the recipe found in Joy of Cooking)
60 ml Lemon juice (from two lemons)
135 ml Olive oil
1/4 tsp. Sea salt
1/4 tsp. Cracked pepper
1/2 tsp. Dijon mustard
Place all the ingredients in a bowl (or blender), and mix until combined.
Make when needed, as it is best when used immediately.
Makes around 3/4 c.
With this recipe above, you have a base for a plethora of dressings when you want healthy fats that aren’t animal derived. If you have leftover avocado, you can mash it up to make avocado dressing.
1 French dressing recipe, see above
1/2 Avocado, mashed
Look to the instructions for French Dressing.
Makes about 1 c.
This recipe is also best when used immediately, and I found that it tasted a lot like hollandaise sauce, vegan style.