Chilli Herb & Creamy Salad Dressing

You can make this up in a glass jar and store it airtight in a dark cupboard.

Omega 3 is termed ESSENTIAL. Your body cannot make it. You have to eat foods to get it. You can supplement it by using Flax oil in dressings.

When making a dressing, season it and taste as you go. It needs to be a powerful hit on your tastebuds because once it is on food, the ‘hit’ will lessen

Makes 4 servings

One Serving 30ml (5 teaspoons)    0.5g Carb    kcals 110   Protein 1g   Fat 11g. Fibre 0.75g



Makes 4 servings

15ml, 1 tablespoon flax oil

30ml,  2 tablespoons olive oil

30ml, 2 tablespoons  vinegar

40g, 2.75 tablespoons natural probiotic yogurt (low fat used)

Half a large red chilli, chopped very finely

2g, a small piece of garlic

5g, 1 teaspoon chicory syrup

a fresh green herb of your choice – basil, chives, tarragon,

Salt & pepper to flavour


Using an official kitchen spoon measurement tool – add the flax oil, olive oil, vinegar and yogurt to your blender with the  chilli and fresh herb. Leave the garlic nugget whole and add afterwards to infuse.

Blitz it until it becomes a light greeny colour and is smooth.

Add pepper and salt to flavour.

Note: Any products that you buy in glass jars such as yogurt, gherkins, sauerkraut – wash the jars and keep them for salad dressings. Glass is the most stable compound to keep oils in.

Store all oils in dark places (fridges and cupboards) in cool temperatures, out of direct sunlight.