Mustard Greens with Green Goddess Dressing
Bitter leaf lettuce like Mustard Greens need either a creamy dressing or a mustard with a touch of sweet oil based dressing to take off that slight bite to them, leaving a lovely flavour to enjoy.
Servings 4 people
Calories 17kcal
Ingredients
- 1 cup Mustard Greens Chiffonnaded
- 3 Sprigs Mint Fresh Leaves Chiffonnaded
- 3 Sprigs Flat leaf Parsley Chiffonnaded
- .5 small Pickled Red Onion Recipe below
- Green Goddess Dressing Recipe below
Instructions
- Toss ingredients together. Toss through the Green Goddess dressing dressing. Serve.
Notes
Green Goddess Dressing - Low Carb Low GI
Make this on a Monday and have it with everything! Makes a great salad dressing, dips for lunch or accompaniment for meat.
Servings 10 servings
Calories 163kcal
Ingredients
- 1 Avocado
- 1 Large Spring onion
- 2 cloves Garlic
- 2 Anchovy Fillets
- .5 cup Cream Sour cream, creme fraiche, marscapone, coconut cream, or even Mayo - with no sugar of course!
- 100 mm olive oil Extra virgin
Instructions
- Add all ingredients except olive oil into a food processor and drizzle the olive oil into the processor while blitzing - until smooth and creamy. Keep in a sterilised jar in the fridge up to 7 days.
Quick Pickled Onions
Pickling veg gives it both a different texture and flavour, and because you drain the pickling liquid before you serve you are not consuming the suagr.
Servings 6 people
Calories 8kcal
Ingredients
- 1 Onion Red Finely julienned.
Instructions
- Place onion in a container and with sprinkle pickling liquid. It does NOT have to be soaked. Less is more! Cover and let stand for about 30 mins. Then drain and serve.
Notes
The pickles can be kept in the fridge for several days.
Print
Pickling Liquid
This is for quick pickling only 30 minutes ahead not days or weeks. Use over any finely sliced vegetable for sing and pep. Although this has loads of sugar, you don’t actually consume much of the liquid.
Servings 20
Calories 22kcal
Ingredients
- 100 g Sugar Brown
- 100 g Vinegar
- 1 tsp Coriander seeds
- 1 tsp Fennel Seeds
- 1 tsp pepper Whole corns
- 1 Star Anise Whole
Instructions
- Dissolve sugar in vinegar over low heat. Once dissolved add spices and seeds. Remove from heat. Once cool store in a glass bottle. I used an empty vinegar bottle. Will keep for weeks - the flavour improves with age.
- Try pickling red onion, fennel, cauliflower and broccoli. Any vegetables as long as it is finely sliced. Leave the vegetables in the liquid for a minimum of 30 minutes.