Herb Salad Dressing
This is like a much lighter version of Green Goddess dressing, which honestly, I’m not a fan of. No heavy dairy and no anchovies – this dressing lets the herbs speak for itself.
I had fresh basil and dill on hand, and per Paxton’s request, I added some carrot tops. And I let him help me make and test taste it. It was his idea to add it on to his chicken burger for dinner and he has asked for it in his lunch box for school as well.
Other variations I have done that have worked well are:
- basil and mint and replacing some of the lemon juice with lime juice
- add in a small handful of cashews and add a little extra olive oil to make it creamier while retaining the lightness
- add in some shallot (about twice the size of the garlic clove is the ratio works best for our tastes)
- use white wine vinegar in place of the lemon juice
- add in a spoonful or two of mustard
- add in a touch of honey for some sweetness when using more bitter herbs
Basically, you can do about anything you want with this dressing! Enjoy!
Herb Salad Dressing
Use whatever fresh herbs you have in hand – the flavor combinations are endless!
Ingredients
- 2 cups fresh herbs
- 3 tbsp lemon juice (about 1 lemon)
- 1 garlic clove
- 1 ½ cup olive oil
- ¾ tsp salt
- a pinch or two of pepper
Instructions
- Add all ingredients to a blender. Blend until smooth.