How to get your daily norm of vegetables: 10 recipes of healthy salad dressings

Chimichurri

Chimichurri is a classic Argentine sauce that pairs wonderfully with meat and vegetables. It has a bright, fresh, and slightly spicy flavor.

Ingredients:

• 1 bunch of fresh parsley (about 1 cup chopped)
• 4-5 garlic cloves
• 2 tbsp red wine vinegar (can substitute with apple cider vinegar)
• 1 tsp dried oregano (or 1 tbsp fresh)
• 1/2 tsp ground red pepper (or chili flakes)
• 1/2 tsp salt (or to taste)
• 1/4 tsp ground black pepper
• 1/2 cup (120 ml) olive oil (extra virgin)

Chop the parsley and garlic (either by hand or in a blender, but not to a puree - better if the texture remains). Add vinegar, oregano, chili, salt, and pepper, and mix well.

Add olive oil and mix again until smooth. Let the sauce sit for at least 20-30 minutes at room temperature to allow the flavors to meld. It can be stored in the fridge for up to a week.

Chimichurri (Photo: bonappetit.com)

Basil pesto

Basil pesto is a classic Italian sauce that pairs perfectly with pasta, salads, sandwiches, fish, meat, or even just on bread.

Ingredients:

• 2 cups fresh basil leaves (packed tightly)
• 2-3 garlic cloves
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts (can substitute with walnuts or almonds)
• 1/2 cup olive oil (extra virgin)
• Salt to taste
• Black pepper to taste
• 1-2 tsp lemon juice

In a blender or food processor, finely chop the nuts and garlic. Add basil, cheese, salt, and a little lemon juice, and continue blending.

Slowly add olive oil until the sauce becomes smooth and creamy.

Basil pesto (Photo: bonappetit.com)

Miso pesto

Miso pesto is a delicious blend of Japanese and Italian cuisines. It pairs wonderfully with noodles, salads, vegetables, fish, or even as a spread.

Ingredients:

• 1 cup fresh basil
• 1-2 tsp white or light miso paste
• 1-2 garlic cloves
• 2-3 tbsp pine nuts or cashews (can substitute with other nuts)
• 2-3 tbsp grated Parmesan (optional)
• Olive oil
• 1 tsp lemon juice
• Black pepper to taste

In a blender or food processor, combine basil, nuts, garlic, miso, and cheese. Blend, gradually adding oil until the texture is smooth and similar to classic pesto.

Add a bit of lemon juice and pepper, then blend again.

Miso pesto noodle (Photo: bonappetit.com)

Green salsa

Green salsa is a refreshing, tangy-spicy Mexican sauce, typically made with tomatillos.

Ingredients:

• 5-6 tomatillos (can substitute with green tomatoes)
• 1-2 jalapeño peppers
• 1 garlic clove
• 1/2-1/4 cup fresh cilantro
• 2-3 tbsp lime juice (can substitute with lemon juice)
• Onion
• Salt to taste
• A bit of water for consistency

Roast the tomatillos and peppers on a dry skillet or bake in the oven (10-15 minutes) until lightly charred. Let them cool, then place them in a blender. Add garlic, cilantro, onion, lime juice, salt, and a bit of water.

Blend to your desired texture.

Green salsa (Photo: bonappetit.com)

Chermoula

Chermoula is a traditional North African sauce/marinade, great with fish, seafood, meat, or vegetables.

Ingredients:

• 1 bunch fresh parsley
• 1 bunch fresh cilantro
• 3-4 garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp paprika (smoked or sweet)
• 1/2 tsp ground chili or cayenne pepper
• 2-3 tbsp lemon juice (or vinegar)
• Salt and black pepper to taste

Chop parsley, cilantro, and garlic (either by hand or in a blender). Add spices, lemon juice, and oil. Mix or blend to the desired consistency (rough or more pureed).

Chermoula (Photo: bonappetit.com)

Lemon-herbed tofu sauce

Lemon-herbed tofu sauce is a smooth, creamy, vegan sauce with a refreshing tang and herbal aroma. Perfect for dressing salads.

Ingredients:

• 200 g tofu
• 2-3 tbsp lemon juice (to taste)
• 1 tsp lemon zest
• 1 garlic clove
• 1 tbsp olive oil
• 1/2 tsp salt
• 2-3 tbsp water or plant-based milk
• A handful of fresh herbs: parsley, basil, green onion, dill

Place all ingredients in a blender and blend until smooth and creamy. Add water or lemon juice to adjust the thickness.

Taste and add more salt, lemon, or herbs as needed.

Lemon-herbed tofu sauce (Photo: instagram.com/bwashbu)

Garlic-onion Greek-style sauce

This sauce is perfect with meat, vegetables, pita, or even as a spread.

Ingredients:

• 1 medium onion
• 3-4 garlic cloves
• 1 cup Greek yogurt
• 1-2 tbsp olive oil
• 1 tsp lemon juice or white wine vinegar
• 1/2 tsp dried oregano
• Salt and black pepper

Sauté the onion in olive oil until soft and caramelized. Add chopped garlic 1-2 minutes before the end, ensuring it doesn’t burn but releases flavor.

In a bowl, mix yogurt, lemon juice, sautéed onion and garlic, salt, pepper, and herbs (optional).

Chill for at least 15-20 minutes for the flavors to develop.

Garlic-onion Greek-style sauce (Photo: Freepik)

Beetroot sauce with goat cheese

This bright, creamy, slightly sweet-salty sauce pairs wonderfully with croutons, salads, roasted vegetables, or pasta.

Ingredients:

• 1 medium beetroot (roasted or boiled)
• 100 g goat cheese
• 1-2 tbsp olive oil
• 1 tbsp lemon juice
• 1 small garlic clove
• Salt and pepper

Roast the beetroot wrapped in foil (200°C for 40-50 minutes) or boil until tender. Then chop it and place it in a blender with goat cheese, oil, lemon juice, garlic, salt, and pepper.

Blend until smooth and creamy. Add more oil or water to adjust the texture if needed.

Beetroot sauce with goat cheese (Photo: instagram/mesa_sana)

Green chutney

A fresh, bright, slightly spicy sauce that pairs perfectly with Indian dishes or as a salad dressing.

Ingredients:

• 1 bunch fresh cilantro (with stems)
• 1 bunch mint (leaves)
• 2-3 green onions
• 1 green chili
• 1-2 tbsp lemon or lime juice
• 1/2 tsp sugar
• 1/2 tsp salt (or to taste)
• 1-2 tbsp water (if needed for consistency)

Place all ingredients in a blender or food processor and blend until smooth. Add water if needed to achieve your desired consistency.

Store in a jar in the fridge for up to 3-4 days.

Green chutney (Photo: bonappetit.com)

Mint-ginger pesto sauce

This will be a fresh, slightly spicy, aromatic sauce perfect for vegetables, meat, fish, noodles, or as a salad dressing.

Ingredients:

• 1 cup fresh mint leaves (without stems)
• 1/2 cup parsley or cilantro
• 2-3 cm fresh ginger (peeled and chopped)
• 1 garlic clove (optional)
• 1/4 cup any nuts (almonds, cashews, walnuts, or pine nuts)
• 1/4 cup grated Parmesan
• Juice of half a lemon or lime
• Olive oil
• Salt and black pepper

Place mint, ginger, nuts, garlic, lemon juice, and cheese in a blender and start blending, slowly adding oil. If the sauce is too thick, add a bit of water.

For a richer flavor, let it rest in the fridge for 15-20 minutes.

Mint-ginger pesto sauce (Photo: bonappetit.com)

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