Homemade Salad Dressings - 3 Variations

Steps

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1. 1
   For the avocado-yogurt dressing: Pour 100g of plain yogurt into a blending cup.
   ▶ ≈0:23
2. 2
   Cut the ripe avocado in half with a knife and scoop the flesh into the yogurt with a spoon.
   ▶ ≈0:31
3. 3
   Add fresh lime juice, salt, about half a teaspoon of sugar, freshly ground black pepper, and 1 tablespoon of good quality olive oil.
   ▶ ≈0:45
4. 4
   Blend the ingredients until smooth, adding cold water as needed to reach desired consistency.
   ▶ ≈0:59
5. 5
   For the balsamic dressing: Use a 1:3 ratio of vinegar to oil. Pour 100ml of balsamic vinegar into a bowl.
   ▶ ≈2:15
6. 6
   Add 1 tablespoon of mustard as an emulsifier, then add 1-2 teaspoons of sugar.
   ▶ ≈2:47
7. 7
   Add freshly ground black pepper and salt, seasoning generously. Blend briefly with an immersion blender to dissolve the salt and sugar.
   ▶ ≈3:14
8. 8
   Add half olive oil and half rapeseed oil (or all olive oil if preferred) and blend thoroughly with the immersion blender until fully emulsified. Add cold water if the dressing is too thick.
   ▶ ≈3:36
9. 9
   Pour into bottles or containers, leaving some space for shaking.
   ▶ ≈3:55
10. 10
    For the Asian-inspired dressing: In a bowl, combine 30ml rice vinegar, 1 teaspoon sugar, and about half a teaspoon of salt.
    ▶ ≈5:27
11. 11
    Add chili flakes to taste, 1 tablespoon of soy sauce, and grated fresh ginger, plus a pinch of black pepper.
    ▶ ≈5:54
12. 12
    Stir well, then slowly add 60ml of rapeseed oil, and finally add 1 tablespoon of toasted sesame oil.
    ▶ ≈6:17
13. 13
    Drizzle the dressing over the salad and sprinkle with toasted sesame seeds to serve.
    ▶ ≈6:33