David Athertons dressing recipes for summer salads – The Guardian

A good salad dressing adds new dimensions to a dish even with a single spoonful. Its usually made with an emulsion of oil, but there are many other ways to get a thick and glossy dressing: whizzed mango or pureed sweet potato, say, deliver body while reducing calories, but my biggest tip is to add a teaspoon of white miso to your favourite dressing to give it an unctuous lift. Spring-into-summer salads are a staple, but whether theyre robust or light, a good dressing is a must.

I always have pureed sweet potato portions in my freezer, because theyre so useful. Try adding 50g to your bread dough or stir some into a dressing as a low-fat way to sweeten and thicken in one fell swoop. You can use up any cooked sweet potato here, be it baked, roasted or boiled. And while were at the not-wasting, the pickling liquor from the beetroot jar will bring both tang and an amazing colour. The pickled beetroot in the salad, meanwhile, provides a hearty dose of anthocyanins.

Prep 5 minServes 230g sweet potato puree30ml pickled beetroot liquor15g wholegrain mustard1 garlic clove, peeled and minced1 tsp salt10g honey5g dill fronds, shredded

Put everything in a jar, seal and shake to combine. Store in the fridge for up to two weeks.

Salads packed with cooked wholegrains or roasted root veg match very well with an earthy, nutty dressing. Nut butters are already a smooth emulsion, so theyre perfect for dressings, and give a boost to your microbiome through indigestible fibre and polyphenols.

Prep 10 minServes 2

40g smooth peanut butter (or your choice of nut butter)1 garlic clove, peeled and minced1cm chunk fresh ginger, peeled and minced20ml cider vinegar10ml soy sauce1 tsp salt1 tsp ground fenugreek15ml honey20ml water

Put everything in a jar, break down the peanut butter with a spoon, then put on an airtight lid and shake to combine. Store in the fridge for up to two weeks.

Salty, sweet, spicy, tangy, intense, the Vietnamese know how to liven up a dish with this traditional dipping sauce. This works brilliantly on noodle salads with crunchy veg, but its very versatile I often splash some over stir-fries, or use it to dress a simple salad of tomatoes and fresh mint leaves.

Prep 5 minServes 2

2 garlic cloves, peeled and minced2cm piece fresh ginger, peeled and minced25ml lime or lemon juice20ml rice-wine vinegar20ml fish sauce2 tsp palm sugar (or soft brown sugar)1 tsp salt10ml sriracha

Put everything in a jar, seal and shake to combine. Store in the fridge for up to two weeks.

This fresh dressing is packed full of herbs. The herbs and zing of the lemon are tempered and rounded out with the creamy tahini and white miso. It is a bold dressing, and you can sub in whatever herbs you have in the fridge; I always make this when my herbs are starting to languish. I like it on warm salads, such as green beans, but it also stands up well to grains and roasted root veg.

Prep 10 minServes 2

30g light tahini30ml lemon juice1 garlic clove, peeled and minced1 tsp salt3g white miso8 tbsp (5g) fresh dill, finely chopped1 tbsp (5g) fresh parsley, finely chopped1 tbsp (5g) fresh coriander, finely chopped20ml warm water

Put the tahini, lemon juice, garlic and salt in a jar. Add the miso, press it with the back of a spoon until mixed in, then put on the lid and shake to combine. Add the chopped herbs and water, seal again and shake vigorously. Store in the fridge for up to two weeks.

It was a revelation when I realised that blended mango is the perfect consistency for a dressing. All you need is some flavour balance, and you have a wonderfully healthy dressing option if your mango is not fully ripe, you may need to add a little honey. This dressing works best with crisp, fresh salads and slaws, but it can also be used as a fruity extra to a stir-fry or even as a dip for crudites.

Prep 5 minServes 2

90g mango flesh20ml white-wine vinegar1 tsp salt1 garlic clove, peeled and minced1 tsp white miso

Put all the ingredients in a beaker and whizz with a stick blender until smooth. Transfer to a jar, seal and store in the fridge for up to a week.

This will make even the simplest salad sing. Avocado brings the velvet body, while the herbs and spinach deliver an iron richness to give you a boost. It is a thick dressing, but slackens if used on a juicy salad. It also works well on warm new potatoes or swirled through hummus.

Prep 5 minServes 2

avocado, peeled and stoned4 tbsp (15g) fresh parsley, stalks and leaves2 tbsp (6g) fresh coriander, stalks and leaves tbsp (3g) fresh basil leaves25g spinach leaves10ml olive oil1 tsp white-wine vinegarZest of 1 lemon20ml lemon juice tsp salt

Put everything in a beaker and whizz with a stick blender until smooth. Transfer to a jar, seal and store in the fridge for up to a week

Recipes extracted and adapted from Good to Eat: Feelgood Food to Energise you for Life, by David Atherton, published at 25 by Hodder & Stoughton. To order a copy for 21.75, go to guardianbookshop.com.

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David Athertons dressing recipes for summer salads - The Guardian