Root your health

Recipes with Nadia Coetzee - Nutritionist - Root Your Health Perth Vegan Chick Mayo

Summer Salad Jars

Root Your Health Logo Nadia Coetzee - Nutritionist - Perth




5 min

10 min



¼ cup Aquafaba (brine of chickpeas) or almond milk

½ tsp Ground mustard

2 tsp Apple cider vinegar or lemon juice

¼ tsp Salt

3 tsp Coconut sugar

1 cup Avocado oil or Sunflower oil

¼ tsp Black pepper


  1. Add aquafaba, ground mustard, salt, pepper, coconut sugar and apple cider vinegar to a blender of choice or container of an immersion blender or even an electrical whisk. Blend on high for a few minutes until well combined.
  2. Measure out oil in a measuring cup. Then with the blender or electrical whisk at high speed, slowly stream the oil in a period of 1-2 min to create the emulsion.
  3. If it is too thin add a little bit more oil, taste and adjust seasoning to fit your pallet.
  4. Use immediately or transfer to an airtight container and cool down for 4 hours to thicken up. Can be stored for 2-3 weeks.


If you like spicy the way, I mix in 2 tsp sriracha sauce and 1 tsp chilli flakes to the sauce as your final step to complete the recipe.


Recipes with

Nadia Coetzee - Nutritionist - Root Your Health Perth Signature