Recipe by Alby Hailes, for our Spring Gardening Series 2023.
This vibrant and feel-fantastic dressing is packed with plant-based goodness, with seasonal avocado, spinach and bright herbs blitzed with punchy lemon, garlic, capers & mustard for a creamy, zingy dream.
It makes about two medium jars full – perfect for throwing together at the start of the week and using as an instant flavour boost to lunches or dinners over the coming days.
Ingredients
400ml can coconut milk
75ml olive oil
50g tahini
flesh of 1 large avocado
1 large handful (30g) spinach leaves
1 medium-large bunch (40g) flat-leaf parsley leaves
1 large handful (10g) mint leaves
6 cloves garlic
finely grated zest and juice of 2 lemons
2 tbsp capers
2 tsp Dijon mustard
1 tsp maple syrup
¾ tsp cracked black pepper
½ tsp sea salt, or to taste
Method
Using a stick blender, regular blender or food processor, blitz all dressing ingredients together to form a smooth, herb-flecked luscious green dressing. Season to taste with sea salt – I find around ½ tsp is about right. Store in the refrigerator for up to 5 days.
Try the Spring Goodness Bowl and Spring Goodness Spaghetti — two knockout recipes that demonstrate the versatility of this dressing recipe. Simple, fresh, and always delicious.
