Gem salad with secret weapon dressing recipe by Helen Graves

Here’s a salad dressing that will never let you down. It’s creamy with avocado and yoghurt, savoury with fish sauce and really fresh with lots of herbs. It clings to salad like a limpet to a rock and it’s also fabulous as a dip or a sauce for grilled meat, fish or veg. You’re welcome.

Sometimes I’ll add cooked tenderstem broccoli to this salad, or you could do a charred green salad with quartered little gem and sugar snaps. I’ve kept it simple for this recipe, but you get the idea: she’s got your back.

Serves 4-6
little gem lettuces 3, leaves separated
cucumber 1, sliced

For the secret weapon dressing
fish sauce 1 tbsp
basil a handful
chives a handful
spring onions 2, trimmed
avocado 1 ripe, stoned and peeled
garlic 2 cloves, peeled
natural yoghurt 3 tbsp
white wine vinegar 2 tbsp (or cider vinegar, or lemon juice)
extra virgin olive oil 3 tbsp
fresh green chilli 1
flaky sea salt a pinch

Blend all the dressing ingredients together in a small blender. It should be bright and acidic but also creamy, herbal and salty. It’s not a demure dressing and that is the point. If it’s very thick, loosen it cautiously with a small splash of water.

Wash the salad leaves and dry properly using a salad spinner or kitchen paper. Toss with the cucumber and the dressing before dividing between serving plates.

From BBQ Days, BBQ Nights by Helen Graves (Hardie Grant, £22)