Five dressings you have to try this summer to add flavor to your salads.
Throughout the year, and especially in summer, salads are a staple in most people's diets. To give them a boost during the hottest months of the year, they can be complemented with dressings made with fresh ingredients that cool the heat, hydrate, and replenish with vitamins.
Although the star combination for making a classic vinaigrette for our salads is salt, olive oil, and vinegar, there are as many dressings as there are types of salads that give it its maximum refreshing and light touch. They are the distinguishing and essential complement to these types of dishes, giving them a powerful flavor.
Today we'll show you 5 dressings you shouldn't miss this summer to win over the palates of all your guests, and you can also make them in less than 10 minutes . Take note now!
Avocado, lime, cilantro and yogurt sauce
A dressing that's not only perfect for topping any salad but also for accompanying vegetables, fish, meat, or seafood. To prepare it, you'll only need a few simple ingredients and very little time.
Ingredients- 2 avocados.
- 2 units of yogurt.
- 1 lime.
- 1 sprig of fresh cilantro.
- Salt.
- White pepper.
- Peel the avocados and remove the pit.
- Chop the avocado pulp and add it to the blender glass.
- Squeeze the lime, strain the juice, and combine it with the avocado.
- Add the yogurt, a pinch of salt and pepper, and the fresh cilantro leaves.
- Mix everything well until you get a smooth, lump-free paste.
- Pour the resulting mixture into a bowl and place it in the refrigerator for approximately 2 hours.
- Take the sauce out about 15 minutes before serving and you can accompany it with whatever you like.
Thanks to its exquisite flavor and wonderful contribution of healthy fats to our body, it has become a very popular mix. It is made with sesame seeds, an ingredient native to Middle Eastern cuisine that, when combined with lemon, is an ideal dressing for any type of vegetable dish.
Ingredients- Two tablespoons of tahini.
- The juice of a lemon.
- A small garlic clove (optional).
- Two or three tablespoons of water.
- A tablespoon of olive oil.
- Salt to taste.
- Ground cumin (optional, for a spicier touch).
- In a small bowl, mix the tahini with the lemon juice.
- If you want to use garlic, add it grated to the preparation to intensify its flavor.
- Gradually add the water until you get the consistency you like best.
- Add olive oil, salt and spices.
- Mix everything very well until it emulsifies and you get a paste-like texture.
A preparation that will allow us to have a smooth and delicious dressing in the pantry, achieving a perfect balance between sweetness and citrus. The key to achieving this is knowing how to properly emulsify all the ingredients into a fine thread.
Ingredients- 1 tablespoon of mustard.
- 1 tablespoon of honey.
- 5 tablespoons of vegetable oil.
- 1 tablespoon of dried parsley.
- 1 tablespoon of chopped fresh parsley.
- Salt and ground black pepper, to taste.
- In a medium bowl, mix the oil with the mustard, honey, salt, black pepper, and dried parsley.
- Whisk everything together thoroughly, making sure the solid ingredients are fully incorporated into the oil. Add the fresh parsley.
- When you notice that everything has emulsified well, pour the mixture over the salad base.
With a flavor that perfectly combines the concentrated sweetness of sun-dried tomatoes with the incomparable aroma of basil, creating a powerful and nuanced dressing.
Ingredients- 8-10 sun-dried tomatoes in oil (drained).
- A quarter of a cup of extra virgin olive oil.
- A tablespoon of balsamic vinegar.
- A clove of garlic.
- A few fresh basil leaves.
- Salt and pepper to taste.
- In a blender or food processor, place all the ingredients.
- Blend them well until you get a smooth, lump-free mixture.
- Adjust the salt and pepper and add a little more oil if you want a thinner texture.
A summery version of one of the jewels of Italian cuisine that's milder and more economical but just as tasty as the original. Just replace the basil and pine nuts with arugula and walnuts. Here's how to make it.
Ingredients- Two cups of arugula leaves, previously washed and drained.
- Half a cup of peeled walnuts.
- Half a cup of grated Parmesan cheese.
- A small clove of garlic.
- Half a cup of extra virgin olive oil (approximately).
- Juice of half a lemon.
- Salt to taste.
- Place all ingredients, except the oil, in a blender or food processor.
- Blend thoroughly while adding the oil in a thin stream until you obtain a creamy but not liquid texture.
- Adjust the salt and add more oil if you want a slightly more fluid texture.
- Store the mixture in a glass jar in the refrigerator (you can keep it for up to five days).
20minutos
