recipe: fix everything Mexican salad dressing

Healthy food is so often associated with the words boring and tasteless. The growing focus on a balanced lifestyle is helpfully pushing us to see that satisfying and delicious can also be good for you but sometimes we need something tried and tested to ratchet the flavour up.

This dressing is a healthy hero spicing up salads, wraps, sandwiches and so much more. It’s quick to make, keeps well for a few days and you can whip up a potful in a few minutes to maximise meal prep for the rest of the week.

If you don’t want something too spicy then dial down the jalapeños but don’t remove them entirely as their vinegary heat works brilliantly in this dressing.


  • 2 spring onions
  • 3 tbsp jalapeño peppers in brine
  • Small handful of each of parsley and coriander (about 2 tbsp each), stalks can be included
  • Juice of 1 lime
  • Pinch of sea salt
  • 7 tbsp natural yoghurt
  • 2 tbsp olive oil
  • 1 tsp agave syrup or honey


1. Place all the ingredients in a food processor (a stick blender will also work otherwise) and blend until smooth. Easy peasy

If the yoghurt is thick then add a tablespoon of water to thin out the dressing.

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