Meet my latest salad dressing obsession! This mint dressing is as refreshing as they get. It’s made with freshly squeezed lemon juice, extra-virgin olive oil, and lots of fresh mint. Honey, Dijon mustard and garlic round out the flavors and make it irresistible.
This dressing is delicious on salads, of course, and I’ve listed some salad ingredients that play especially well with mint dressing below.
This “dressing” is also a fresh and lightly creamy sauce. I bet it would be great on orzo salad, in a pita sandwich, or on cooked fish, if you’re a fish eater. I’m eager to hear how you put it to use.
One of my favorite local salads includes a mint dressing that I love (the chisaya mama at The Mixx, which is made with kale, arugula, quinoa, fennel, radish and Parmesan).
I finally developed one of my own for my fattoush salad recipe, but it’s so good that I decided it deserves its own post.
Homemade salad dressings, as a whole, taste infinitely better than the stale store-bought options. This one tastes particularly fresh since it’s loaded with fresh mint!
Mint Dressing Salad Suggestions
This mint dressing would be lovely with any of the following ingredients:
- Greens: kale, arugula, romaine, spring greens
- Berries: blueberries, raspberries, strawberries
- Melon: watermelon, honeydew, cantaloupe
- Bell pepper
- Summer squash
- Red onion or green onion
- Fresh herbs: basil, cilantro, chives, dill, parsley
- Beans: chickpeas, lentils
- Whole grains: quinoa, farro, wheat berries
- Cheese: Parmesan, goat cheese, feta
Please tell me how you like this dressing in the comments!
Fresh Mint Dressing
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cup
- Category: Salad dressing
- Method: Blended
- Cuisine: Mediterranean
This mint salad dressing recipe is refreshing, delicious and easy to make! You’ll need fresh mint, lemon juice, olive oil, Dijon mustard, and honey or maple syrup. Recipe yields a little over 1 cup.
- ½ cup extra-virgin olive oil
- ½ cup lemon juice (about 2 lemons)
- ¼ cup packed fresh mint (spearmint) leaves (about half of a ⅔ or ¾-ounce package)
- 3 tablespoons honey or maple syrup
- 1 tablespoon Dijon mustard
- 2 cloves garlic, roughly chopped
- ¼ teaspoon fine sea salt
- 10 twists of freshly ground black pepper
- In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and/or pepper if necessary. Use as desired!
- This dressing will keep well, covered and refrigerated, for up to 1 week.
Recipe inspired by The Mixx in Kansas City, and adapted from dressing recipes in my cookbook, Love Real Food.
Make it vegan: Use maple syrup instead of honey.