Tangy Mustard Vinaigrette

The weather is warming up and it’s a great time of year to start experimenting with raw and plant- based foods.

Most people naturally tend to eat more salads during warmer weather, and whether the salad is used as a side, main, cooked or raw dish, it has to be flavourful – that’s where this dressing comes in.

I whip up a batch of this sweet, tangy treat at least once every week and it makes a delicious pairing with almost anything. An added bonus is that it lasts a few days in the fridge.

Give it a go and let me know how you get on.


  • 1/4 cup white wine vinegar
  • 2 tablespoons lemon juice (optional)
  • 3/4 cup olive oil
  • 1 tablespoon wholegrain mustard (or a mustard of your choice)
  • 2 tablespoons of honey or agave nectar or another sweetener of your choice
  • 1 teaspoon finely diced red onion
  • Pinch of salt and black pepper to taste


Mix all the ingredients together with a fork or shake in a tightly closed jar. To store, keep covered in the fridge.