We’ve been keeping our love of salads alive with this healthy salad dressing recipe. Delicious over leaves or heartier lentil salads.
At the heart of every yummy salad is the base, a bed of foliage rich in nutrients and of course, the dressing. Organic baby greens look beautiful and taste good with almost everything. This salad dressing works really well with baby greens but you can even use it to spruce up some warm Puy lentils, to massage kale or give roast vegetables a kick.
Use this recipe to serve two as a side or as the base of a filling salad for one (try topping it with some soft boiled eggs, avocado, cherry tomatoes, spring onions and raw pumpkin seeds).
2 cups baby kale
2 cups baby spinach
1tbsp nutritional yeast
¼tsp coconut sugar
1tbsp apple cider vinegar
½tbsp extra virgin olive oil
Throw your leaves together in a bowl.
Mix nutritional yeast, sugar, vinegar and oil well.
Pour dressing on to kale and spinach and toss together.
