Garlic, Parsley & Lime Salad Dressing

Supermarket salad dressings are a great convenience but they're often filled with lots of extra ingredients that you don't need - including a lot of sugar.

Making one from scratch at home couldn't be simpler and takes minutes.

This is my go-to garlic, parsley and lime dressing that's always a crowd pleaser. I'm also going to give you the recipe for the salad I most often use it on - the combination of flavours in this is incredible. I've been making it for a couple of years now and it's a firm favourite for dinners as a main with a source of protein - It works with steak, chicken and fish. It's also a great one to take along to a BBQ as it's a bit different to your standard salads and the bowl is always empty by the end of the night.

Salad Ingredients

1 large sweet Potato or x2 medium

1 pot of sun soaked tomatoes

1 Avocado

1 Large bag of lettuce leaves

Dressing:

Parsley - 1 bag

1 Lime (Juiced)

250 greek yoghurt

1 clove of garlic (don’t overdo the garlic as it stays raw)

1 tablespoon of olive oil or oil from the tomatoes

Salt to tase.

Substitutes:

You can use your favourite neutral tasing vegan yogurt instead of greek yoghurt.

Method:

1. Peel and chop your sweet potato into small cubes the pop them in the air fryer and one toss with a small amount of olive oil and salt and pepper. - Use the chip setting so you remember to toss halfway through - cook at 200° for 25-30 minutes.

2. Whilst they cook, cube your avocado, half your sun soaked tomatoes and pop them in a salad bowl with the leaves.

3. Then put all your salad dressing ingredients into a blender and salt to taste. - l use a hand blender and a pot as it's easier to wash up.

4. When the Sweet potato is ready, add to the salad bowl with the dressing and toss until fully coated.

This stores in the fridge for 4/5 days as long as the yoghurt is in date that long.

I hope you love this salad and dressing as much as I do. If you make this recipe be sure to tag me on @nutritionwithmi.