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Low-fat salad dressing

4-May-2015

We all know salads are super healthy, but how do you dress one without adding lots of fat? Well, we think this recipe might fit the bill by providing a tasty coating for any crisp delicious salad you might make. It’s our favourite combination of tastes that we’ve refined over years of hardcore salad-eating. We also provide a raw version if raw eating is your bag, and either way it’ll explode with fresh tastes with every bite. We’ve packed loads of savoury ingredients into it, with a base of avocado. While you wouldn’t want to live off this little green fruit, you don’t need much in this recipe, and the healthy fats in an avocado are the kind that we all need. So give it a try – we hope you’ll never look back.

Ingredients[ ounces / grams ]
Standard version:
110gtomatoes
3olives
1spring onion (20g)
5gcapers
5 leavesbasil
600gsalad
60gavocado
15glemon juice
5gcider vinegar
1 pinchsalt
50gsweetcorn
Raw version:
110gtomatoes
1spring onion (20g)
5 leavesbasil
600gsalad
60gavocado
15glemon juice
5gapple vinegar
15gsun-dried tomatoes
3raw olives
60graw corn
1 pinchsalt
Standard version:
4oztomatoes
3olives
1spring onion
1 tspcapers (0.2oz)
5 leavesbasil
1lb 5ozsalad
2.1ozavocado
1 tbsplemon juice
1 tspcider vinegar
1 pinchsalt
2ozsweetcorn
Raw version:
4oztomatoes
1spring onion
5 leavesbasil
1lb 5ozsalad
2.1ozavocado
1 tbsplemon juice
1 tspapple vinegar
2 halvessun-dried tomatoes
3raw olives
2ozraw corn
1 pinchsalt
Instructions
  1. Cut the tomatoes, the olives, the onions, the capers and the basil to the size you prefer. We like to cut these ingredients into small pieces, to increase the chances of biting into them with each and every bite.
  2. The salad should also be cut as you prefer, and we like to cut it into strips.
  3. To compose the final salad, start by placing the avocado, the lemon juice, the vinegar and a pinch of salt into a bowl. Mash the avocado using a fork and mix it with the other ingredients.
  4. Add in the tomatoes, the corn, the onions, the capers, the olives and the basil, and stir well to combine all the flavours together and complete the dressing.
  5. Add the salad into the bowl and mix everything together to complete the dish. It is highly recommended to move the ingredients around for a couple of minutes to properly coat every single leaf with the dressing.
Substitutions and Tips
  • Our favorite salad varieties are batavia lettuce, little gem and iceberg lettuce.
  • Our favorite avocado varieties for this dressing are Hass, Bacon, Reed, Fuerte e Lula.
  • The best olives to be used in this salad are Kalemata and black Moroccan olives (the ones with wrinkly skin).
  • The spring onions can be substituted with an equal amount of red onions.
Yield, Times and Info
Makes: 1-2 servings
Preparation Time: 15m
Nutritional Info
Serving Size: entire recipe       Calories: 264kcal       Carbohydrate: 42g       Sugar: 18g       Fiber: 14g       Fat: 9g       Saturated Fat: 1.7g       Unsaturated Fat: 7.3g       Protein: 12g       Sodium: 450mg       Water: 790g      
Caloric Ratio
58% Carbs
30% Fats
12% Proteins

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Categories: Condiments and Spreads, Raw food, Sides and Salads Tags: Dressing, Gluten-Free, Italian cuisine

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