(Dairy free, gluten free, vegan)

Sometimes I feel like eating a very plain salad of grated carrots, oranges and coriander. However, I like a little interest in the dressing. This is very warming dressing for your salads, however it is also delicious over a mix of leaves such as crisp romaine, bitter radicchio and baby spinach. You could also serve it over some lightly steamed veggies or a baked sweet potato for a more substantial meal.

NOTE: This will keep for a couple of days in the fridge.

Orange & Ginger Dressing
Prep time
Yield: 2 servings
  • 4 tablespoons orange juice
  • 1½ tablespoons balsamic vinegar or
  • apple cider vinegar
  • ¼ teaspoon garlic, minced
  • ½ teaspoon fresh ginger, minced
  • 4 teaspoons olive oil
  • A pinch of Himalayan pink salt
  • Add sweetener such as agave to taste if required
  1. Combine all of the ingredients except the olive oil and salt in the jam jar and shake.
  2. Leave to stand for the flavours to combine for a couple of minutes. Then add the olive oil and shake again until the dressing has emulsified. Season to taste and add a little sweetener if desired.