Lemon Vinaigrette

Must Try

Bella Wilson
Bella Wilson
Bella joined as Editor for the Foods Explorer, where she collaborates with a group of recipe developers and photographers to provide scrumptious, visually appealing recipes and cooking instructions. She also collaborates with the SEO team to provide trending food reports and to update our extensive collection of articles and recipes. She has the passion for cooking and it has helped her get to where she is now.

This light dressing is versatile, with just a change of fresh herbs; cilantro, parsley or mint. Or, try of combination of several herbs to compliment your salad ingredients. The key here is using fresh lemon juice and balancing it with a small amount of natural sweetener.

Note: As prepared, this will be a very light dressing. If you would like to make it more substantial, simply add more olive oil, about 1/4 cup more. Or, my favorite, add 1/4-1/2 of a ripe avocado before adding the olive oil. 

INGREDIENTS:

  • 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)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper
  • 1/4 – 1/2 ripe avocado (optional, but highly recommended)
  • 2/3 cup extra virgin olive oil

DIRECTIONS:

  1. Place all ingredients, except the olive oil, in a blender.
  2. Process ingredients for 30 seconds.
  3. Add the olive oil, a few tablespoons at a time, until fully combined.
  4. Adjust with additional salt and pepper, if needed.

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