It works for a classic salad as well as potato or pasta salad, and it also makes a delicious addition to a Buddha bowl.
As always, this recipe for super easy capsicum salad dressing is vegan, gluten-free and without added oil.
Makes approx. 250ml (about 4 portions):
100g red capsicum
1 small carrot (zucchini works well too)
1/2 cup (70g) cashews
1/4 cup (60ml) water
2 tablespoon apple cider vinegar
salt to taste
freshly chopped spring onion or chives
1. Blend all ingredients but the spring onions in powerful blender until smooth.
2. Transfer to a serving bowl or mug, add chopped spring onion or chives.