Yes,this lemon vinaigrette dressing is as bright as it is versatile. With just a change of fresh herbs; cilantro, parsley or mint —or a combination of several herbs, it will complement a range of salad ingredients. The key here is using fresh lemon juice and balancing it with a small amount of natural sweetener.
Customizing Your Lemon Vinaigrette
As prepared, this lemon vinaigrette will be a very light dressing. If you would like to make it more substantial, and give a little more ‘oomph’ simply add more olive oil, about 1/4 cup more. Or, my favorite, add 1/4-1/2 ripe avocado before adding the olive oil.
Yes, Dressing Can Be Good for You!
And how! This dressing’s got it all. Polyphenol-abundant olive oil and antioxidant-rich, alkalizing lemon juice serve as the carrier for as many phytonutrient all-star herbs as you can pack in it. You might say this is a free radical crusher and a culinary nutritionist’s dream!
Beyond salads, drizzle it on steamed or grilled vegetables. As a bonus, with the strong citrus element, consider this dressing your kale masseur. Kale, massage? Just drizzle it on, toss a bit and let it sit for about 10 minutes. Done!
- 1/2 cup fresh lemon juice (2 large lemons)
- zest of 1 organic lemon
- 5-6 garlic cloves, chopped
- 1 tablespoon raw honey (or coconut palm sugar or agave)
- 1/2 cup packed cilantro leaves (or flat leaf parsley or mint)
- 1 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 1/4 – 1/2 ripe avocado (optional, but highly recommended)
- 1 cup extra virgin olive oil
- Place all ingredients, except the olive oil, in a blender.
- Process ingredients for 30 seconds.
- Add the olive oil, a few tablespoons at a time, until fully combined.
- Adjust with additional salt and pepper, if needed.
Dressings are an excellent way to use and experiment with your herb garden abundance. What is your favorite herb combination for dressings? Please leave a comment below!
Revised 7.6.17. Originally posted on 6.2.2013.