Quinoa Salad Dressing
Make the dressing ahead and use as needed
Makes enough for: 1 batch salad dressing
Ingredients
- 125 mls freshly squeezed lemon juice
- 60 mls water
- 55 g honey
- 10 mls Japanese 7 spice blend
- 2 cloves garlic, peeled and crushed
- 10 g fresh coriander, chopped
- salt to season
Method
- Place the lemon juice, water, honey, spice blend and garlic into a small bowl and whisk to combine
- Add the coriander and salt, mix and adjust the seasoning if necessary
- Use straight away or keep in a container in the fridge until needed
Notes
* you can leave this raw, or 'pickle' in the lime juice, if you prefer
** use the rest of the pico de gallo for tacos or refrigerate to use for cooking
** use the rest of the pico de gallo for tacos or refrigerate to use for cooking