It’s probably no surprise that I love a good salad. For everyday eating, there’s nothing wrong with a bagged salad! Having your veggies prepped and ready to go means you are more likely to actually eat them.
There is so much variety available in here mixes now that even though they’re pricey, you get to eat veggies you might not normally buy on their own. Veggies like water cress, kale, beetroot, red cabbage and radish are making appearances in these handy prepped salads. But the dressings that come with them are rubbish. Poor quality oils and lots of flavourings and preservatives. So have a go at making your own, its surprisingly easy!
Healthy Creamy Salad Dressing
1/2 cup plain yoghurt (natural or Greek)*
1/2 a ripe avocado (good way to use up an overripe one)
2 teaspoons of lemon infused olive oil (or 2 teaspoons of olive oil and a squeeze of lemon juice)
1 teaspoon Dijon mustard
Salt and pepper
*If you’re dairy free, replace this with lactose-free yoghurt, coconut yoghurt or silken tofu.
- Place everything in a small processor or bullet mixer and blitz. If your avocado is very soft you can do it with a fork too.
How easy is that? Keeps in the fridge for 3 days. Use it as a dip and a spread too.
Sarah Moore is a mum, and university qualified Registered Nutritionist. She has 10 years’ experience working with families to improve their health and well-being. Sarah has a simplistic and practical approach to family nutrition and wants you to know that activated unicorn berries are not the answer to your health and wellness. You can find her on Facebook and Instagram for more healthy tips and tricks.