Creamy herb dressing

I got the idea for this easy and beautiful healthy salad dressing when a friend, whose food tip-offs I trust hugely, sent me a link to Pro Home Cook’s all-purpose dressing. My recipe uses what I had in stock that night but really you can use any herbs and fresh green things. This will have you in raptures with every mouthful, whether it’s on salad or hot chicken or baked potato or just eaten (hello) straight from the food processor. 

As with a lot of my cooking I didn’t measure anything, therefore the amounts are a guess but it’s not the sort of thing that needs precise measurements. Adjust it to your own taste and texture preferences.


  • Handful of fresh, washed, spinach
  • A quantity of organic extra virgin olive oil, maybe about 80-100ml
  • Handful of fresh herbs of choice. I used basil but you could use mint and parsley or any combination of leafy green herbs
  • Handful of frozen peas
  • White balsamic or cider vinegar, about 3 tablespoons
  • Half a level teaspoon of garlic paste or 1-2 peeled garlic cloves
  • Juice of half a large lemon
  • 2 dessert spoons of full fat creme fraiche or plain/ Greek yoghurt
  • 2 teaspoons of mayo (optional)
  • Sea salt

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.


Stick it all in a food processor or blender and blend til smooth! Taste and adjust to your liking.

Nutrition Info

Salad dressing

Salad dressing not only tastes immense but it helps your body to absorb the nutrients that are in the salad itself. By eating good quality oil with your salad veggies you will help to release the fat soluble vitamins within.

Good honest nutrition

Always dress as if it is the best day of your life.

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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