A Trio of dressings

January 19, 2023

A Trio of dressings

This selection of delicious dressings & drizzles will have you craving salads, buddha bowls and roasted veggies. They are a template for you to understand how our oils can be paired with a diverse range of ingredients for your culinary delight. The basic vinaigrette ratio of 2-3 parts oil to 1 part vinegar is always a winner and gives you so much variety with our range of oils and vinegars for flavoursome dressings!

There are a few recommendations for these dressings but they can definitely go on a variety of different dishes.

These dressings are:

  • Dairy Free
  • Vegan 
  • Gluten Free
  • Rich in healthy fats

Zesty Orange & Sunflower dressing

You'll need:

  • The juice and zest of 1 large orange (approx 2TBSP juice)
  • 3 TBSP Sunflower oil
  • 1 tsp maple syrup
  • 1 TBSP apple cider vinegar
  • 1 tsp finely chopped parsley
  • fine salt & cracked pepper to taste


  1. Place all ingredients into a jar and shake vigorously until combined
  2. Drizzle over your favourite salads or roasted vegetables (we recommend our heirloom carrot & hazelnut salad)
  3. You can keep any remaining dressing in the fridge for a week

Perfect with our heirloom carrot & hazelnut salad, in buddha bowls, over coleslaw for an non-creamy dressing

Basil and walnut oil drizzle

You'll need:

  • 1 packed cup of fresh basil 
  • 1/4 cup of walnut oil
  • 1 large clove of garlic
  • The zest and juice of 1 large lemon (approx 2TBSP juice)
  • 1 tsp maple syrup
  • salt and pepper to taste
  • optional 1 tsp red pepper flakes


  1. put basil, garlic, lemon juice & zest and maple syrup into a small food processor & blitz for 5-10 seconds or until finely chopped.
  2. Add walnut oil, salt and pepper and gradually and blitz until you have a nice vibrant green oil
  3. Taste and adjust seasoning, add more oil if you want a thinner dressing 

Perfect over Summer tomatoes, green salads or buddha bowls

Japanese inspired Almond & Ginger dressing

You'll need:

  • 2 TBSP fresh ginger finely grated (microplane is best)
  • 1 large clove of garlic finely grated
  • 2 TBSP maple syrup or mirin
  • 1TBSP miso paste
  • 1/4 cup of almond oil
  • 2 TBSP soy sauce
  • 1TBSP rice wine vinegar
  • no salt or pepper is required (miso & soy provide more than enough seasoning!)


  1. put all ingredients into a glass jar with a lid and shake vigorously until combined
  2. store in a jar for up to a week 

Delicious as a marinade for tofu/fish/chicken, also nice drizzled over steamed vegetables or for a non-creamy coleslaw dressing

Leave a comment

Comments will be approved before showing up.