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 contain 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 lime, lemon juice or apple cider vinegar, dijon mustard, honey and a little salt. Add to that a full, packed cup of mixed fresh herbs and blitz it up. I add what I have growing which is usually parsley, basil, thyme, sage, mint and oregano.
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.
If you don’t eat that many salads, you can half the amounts of ingredients in the recipe below.
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.
Green Herb Salad Dressing
- 1 cup parsley
- 1/2 cup a mix of other herbs (coriander, thyme, basil, mint, sage…)
- 3/4 cup extra virgin olive oil
- 1/4 cup lime juice, lemon juice (or start with 3 tbsp apple cider vinegar )
- 2 tbsp honey or maple syrup
- 1 1/2 tbsp dijon mustard
- 1/4-1/2 tsp salt
- 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.
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