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Three vibrant salad dressings to welcome Spring

Three vibrant salad dressings to welcome Spring

As we start to welcome more sunshine hours and warmer weather moving into Spring, our appetites will slightly reduce. We may begin to add more salads and raw produce options back into our diets, and it's good to focus on produce that is more abundant over these months as it is naturally more nutritious.

It's often acknowledged that dressings make a salad and sauces optimise a meal, try out three of our signature recipes yourself at home, each designed with a focus on nutritional science and vibrant flavour to make every mouthful special.


Raspberry Vinaigrette - serves 10

Nutritional benefits: A good source of Vitamin C, K and magnesium. Anti-inflammatory, energising; helps support your mood and bone health. Ingredients:
  • MTC Oil 15ml
  • Hemp oil 15ml
  • Extra virgin olive oil 133g
  • Maple syrup 33g
  • Mother cider vinegar 33g
  • Fine sea salt large pinch
  • Dijon mustard 15g
  • Cracked black pepper - pinch
  • Raspberry powder - heaped teaspoon
  1. Add the vinegar, mustard, salt and pepper into a bowl and whisk
  2. Add the maple syrup
  3. Gradually whisk in oil and additional ingredients

Rocket nut free omega pesto - 10 portions

Nutritional benefits: A good source of plant protein and healthy fats. Energising, helps support your immune system, eyesight and heart health. Ingredients:
  • Olive oil 50ml
  • Hemp oil 11ml
  • MCT Oil 10ml
  • Flat leaf parsley 58g
  • Omega seeds 10g
  • Rocket 20g
  • Basil 8g
  • Garlic - half a crushed clove
  • Lemon juice & zest 1 lemon
  • Pea protein 5g
  • Salt - large pinch
  • Pepper, black cracked - large pinch
  • Nutritional yeast 5g
  1. Add all ingredients into a food processor, blend and add any more ingredients to taste

MCT turmeric Mayo - serves 10

Nutritional benefits: A good source of Vitamin D, iron and potassium. Energising, a good source of protein and omega's; helps support your nerve function. Ingredients:
  • MTC Oil 30ml
  • Hemp oil 30ml
  • Extra virgin olive oil 100ml
  • Maple syrup 5ml
  • Apple mother cider vinegar 11g
  • Free range, Organic egg yolks 33g
  • Dijon mustard 20g
  • Fresh grated Curcumin (or turmeric powder if easier) - 1.5 teaspoons
  • Cracked black pepper - 1 pinch
  • Sea salt 1 large pinch
  • Fresh lemon juice and zest - 1.5 lemons
  1. Measure out all the ingredients separately
  2. Add all ingredients excluding the oils into a food processor and process until smooth
  3. Slowly add the oil, drop by drop until the mixture begins to emulsify then gradually add the rest of the oil
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