Basil and Yoghurt Salad Dressing
I don’t know about you, but where I live, it’s been hot. Days of over 40ᵒC (105ᵒF). Yeah. Hot.
Since my little house has one air-conditioning unit placed in the dumbest spot imaginable (actually it could be worse), I have spent very little time at home, and instead residing at my other half’s. He has four air-conditioning units! And a pool. He’s lovely...
So what do you do when it’s uber hot – eat lots of fruit and salads. What did I do? I ate so much fruit that I gave myself an upset stomach. Yeah not cool. I learnt a lesson there...
A week or so ago I had a “I’m not going to eat carbs for a month” idea. It lasted almost two weeks before I devoured a massive plate of pasta! It had to be done. While I was in my no carbs phase, I discovered quinoa. I had tasted it before and knew about its health benefits, but never actually made it. So simple and so yum. What makes it even better is an awesome salad dressing. I wanted something full of flavour and indulgent (seeing I was being so healthy) so decided on a creamy dressing. But hey, if you’re making that much effort to be healthy the dressing can’t have cream! Enter yoghurt. This is nothing new. I know this. I looked around my house, grabbed some basil off my window sill, a clove of garlic, oil, salt etc, threw it in a blender, and out came this little masterpiece.
There’s enough here to make two big salads – the rest you can store in the fridge.
BASIL AND YOGHURT SALAD DRESSING
1 clove garlic
2 heaped tablespoons natural Greek yoghurt
Handful basil leaves
Juice ½ lemon
1 tablespoon apple cider or red wine vinegar
5 tablespoons extra virgin olive oil
1 teaspoon sea salt
2 tablespoons water
Place all ingredients in a food processor and blend until combined. Taste for seasoning - might need more oil, salt or lemon juice.
Store in an air tight container or jar for upto 2 weeks.
Enough for two large salads.