Italian Garden Salad and Coriander Pesto Dressing {Raw}

Italian Garden Salad and Coriander Pesto Dressing {Raw}

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971452 This is a really refreshing salad that is very simple to prepare. The tomato, basil and cucumber flavours remind me of Italy, hence the name I have given to this salad. You can keep this salad really simple by just adding a small amount of sea salt (I’m totally in love with the almost sweet tasting sea salt hand crafted in Bali by Big Tree Farms and which is readily available in Jakarta) and drizzling a little olive oil over the salad (I also love Colavita’s Limonolio, a virgin olive oil with fresh lemon infused).

For this salad tonight, I added a dollop of coriander pesto which I had prepared a few weeks ago and had stored in the fridge. It’s very handy to have a batch of this dressing already made in the fridge to add to simple salads, such as this one which you might whip up and want to add a bit of extra flavour to. With the coriander and basil flavours combined, this simple Italian salad becomes tantalizingly tasty!

Italian Garden Salad

Ingredients

1 cucumber, peeled and chopped
1 cup baby tomatoes, halved
1 avocado, cubed
a bunch of basil leaves

Preparation

  • First mix the tomatoes and cucumber, and sprinkle with some sea salt and olive oil.
  • Next add the basil leaves and avocado, and toss with the rest of the salad ingredients.
  • Drizzle with some more oil before serving fresh. Voila!

Serves 1-2

1303753022 Coriander Pesto

Ingredients

1 big bunch coriander
3-4 cloves garlic, crushed
3-4 tablespoons balsamic or apple cider vinegar
1 teaspoon sea salt
1/2 -1 cup olive oil

Preparation

  • Add all the ingredients to the food processor and mix until there is a smooth, liquid consistency.
  • If you want a thinner dressing, add more oil, and if you want a stronger taste, add more garlic and/or salt.
  • You can store this pesto in a mason jar in the fridge for three weeks.

Makes about 1 cup which can be used for several salads or on zucchini pasta. 

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