Elixir Salad Dressing

The Elixir dressing keeps for a month in the fridge, ready to give some oomph to lettuce leaves, coleslaw or roasted vegetables.

Feel free to do as my mum would, and use freshly squeezed tangelo juice instead of cider vinegar. Orange or lemon juice is always a great substitute, and don’t be scared to add the zest! These wonderfully vibrant ingredients are all known as natural cold and flu fighters. Vitamin C, vitamin A, folate and iron just to name a few, alongside the antibacterial and anti-fungal properties of garlic. 

But salads are just the beginning, use our Elixir with pinto beans and our BeetrootPickle as a hummus alternative. Find the recipe here.

1/4 cup parsley
2 cloves garlic
2 teaspoon salt
1 cup cider vinegar
1 1/2 cups olive oil


Remove parsley leaves from the thickest stems, and peel garlic cloves. Put parsley, garlic and salt into a blender jug or food processor. Add a wee splash of the cider vinegar to help the machine to combine, and process until parsley and garlic have been well minced. Add the rest of the cider vinegar and pulse to combine. Add the olive oil and process for a few seconds until mixed thoroughly. Store in a glass jar or jug in the fridge, where it will last for four weeks. Take out of the fridge and bring up to room temperature as soon as you remember, then stir well to combine before use. Makes approx 500ml.