This bright green herb salad dressing takes an ordinary garden salad to the next level. It’s packed with flavour, natural colour and vitamins.
If you’re a salad lover, you will LOVE this green herb salad dressing.
Fresh salads are a staple in our house. We eat them at least 4 times a week, in winter especially when leafy greens are abundant in the garden.
Our salads usually contain some form of lettuce but they’re also bulked up with shredded kale, brassica and beetroot leaves, carrots, cabbage, flowers and whatever else is growing.
They’re already nutrient-packed but adding a homemade herb dressing adds a big boost of vitamins, antioxidants and flavour!
The base of the dressing is olive oil, a little acid (like apple cider vinegar or lemon juice), dijon mustard, honey and salt.
Add to that a cup and a half of mixed fresh herbs and blitz it up. The main base herb is parsley, but to that I add what I have growing which is usually sage, coriander, thyme, oregano and mint.
In summer I add basil too!
This recipe makes about 300ml. It will last up to two weeks in the fridge but with the amount of salads we eat, it is used up much quicker than that.
As the dressing settles the herbs will sink to the bottom. Shake up the jar before serving.
Once the dressing has stored in the fridge, it may thicken. Let it come to room temperature before serving or place the jar in a bowl of warm water.
Have you made this? Tag me and let me know! @home_grown_happinessnz
Green Herb Salad Dressing
Ingredients
- 1 cup parsley loosely packed
- 1/2 cup a mix of other herbs (coriander, thyme, basil, mint, sage…) loosely packed
- 3/4 cup olive oil
- 2 tablespoons apple cider vinegar Or lemon juice
- 2 tablespoons honey Or maple syrup
- 2 teaspoons dijon mustard
- 1/4 tsp salt
Instructions
- Combine all ingredients in a jug and use a stick blender to blitz it up into a smooth sauce.
- Taste and add in more salt, acid or sweetener if needed.
- Store in an airtight jar in the fridge for up to two weeks. The herbs will settle to the bottom as it sits. Shake it up again before serving.
- Once the dressing has stored in the fridge, it may thicken. Let it come to room temperature before serving.
Carol Houghton says
Can this dressing be made in bulk and frozen for future use please?
Elien says
Hey you could but I’m unsure that it would defrost well, it may split