– I don’t want to eat nothing but salad, it isn’t very appetising and in fact just bland – I hear this sentence all the time. It can be true if nothing is done to pop the salad up. Different and exciting dressings can make all the difference and have your tastebuds smile with joy. It’s also nice to add micro-greens, toasted seeds, nuts, or berries from time to time. This time I decided to enjoy a fresh green salad without baked or grilled veggies added to it. I had just received a gorgeous box from my sponsors, VAXA, with fresh lettuce and lots of micro greens so it seemed logical.
I wanted to make a dressing different from those I normally make. My mint is taking over the windowsill in my kitchen so I decided it was time to use some of it. Wondered if pairing it with lemon would be nice and perhaps lots of black pepper. Turned out it was more than nice, delicious actually, so I’ll definitely will be making this one often.
I started by making the dressing because it’s better if it rests a bit before serving. It’s even lovelier the next day to be honest.
juice from 1/2 a lemon
10-12 mint leaves
200 g olive oil
100 g almond milk
1 tbsp black pepper, freshly ground
salt to taste
Put everything in a pitcher jug, or something similar, and use an immersion blender to get the perfect texture. The way the video at the bottom of the site shows. Same way as making vegan mayonnaise. It’s possible to spice it up with anything you desire. In this case mint, extra lemon juice and lots of black pepper. Keep in mind that this doesn’t work as well if the almond milk has other ingredients than just almonds, water and salt. Doesn’t work with other types of plant milk I’ve tried nor does extra virgin olive oil work for this recipe.
This recipe is sponsored by VAXA.
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