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 light like a classic vinaigrette, but offers loads of fresh mint flavor. It’s 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
- Peaches
- Radish
- Fennel
- Cucumber
- Carrots
- Tomatoes
- 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
- Author:
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cup 1x
- 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.
Ingredients
- 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
Instructions
- 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.
Notes
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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Natalie
3 tablespoons of honey/maple syrup seems like a lot. Is that the correct amount?
Kate
The amount is correct! Feel free to add by the tablespoon, but I felt it was just right with 3 tablespoons. The sweetener balances out the acidity of the lemon juice and adds more complexity. It’s not an overtly sweet dressing.
david
the mint dressibg was the one i tried, it just sounds so fresh i used it on a green salad for 60 people. i liked everything about it , the food processor made it easy, i see it came from mixx originally , the ingredients were for one cup, so i had change the amounts to serve
60, which to me is one gallon. having some left over for the employee cafeteria. several positive remarks from the employees.
personally i liked the consist y of it. i dont like a thin dressing, i want it to stick to the leaves. i used iceberg for the cost, torn instead of cut., i would like to make a spinich salad with that for myself sometime
★★★★★
Kate
David, you’re so quick! I’m so glad you enjoyed this dressing. I hope everyone loved it.
Michelle
Just made this dressing and used on a basic romaine salad. It was so fresh and delicious. I think it would be lovely with grilled white fish too.
★★★★★
Kate
Thanks, Michelle! I bet it would be!
DeeDee
Perfect timing! Just slipped a really large roasting pan full of homegrown zucchini into the oven and my pot of mint is sprawling. This dressing just what I need. Thanks pretty girl!
★★★★★
Kate
DeeDee, I’m jealous of your homegrown zucchini and mint! So glad you’re loving this dressing.
Anita
So excited to try this dressing? Would Agave be an acceptable substitute for the honey or maple syrup?
Kate
Hey Anita, you can use agave. I do love the flavor that honey imparts, and I’m hesitant to use agave since it’s actually a pretty processed ingredient that’s quite high in fructose.
Gaby Dalkin
So fresh!! Need to try it, stat.
Kate
Yes! Let me know what you think, Gaby. :)
Carey Morrison
Loved this! It is so refreshing and different! I wish that it was possible to freeze dressings as I have lots of mint and I don’t like mojitos! I am looking forward to using it on lots of things! Thank so much!
Kate
Thank you, Carey!! I think you actually could blend mint with just enough olive oil to make it blend, and then freeze that in ice cube trays before transferring to a freezer bag, if that has any appeal. :)
Carey Morrison
That is a great idea! I am looking forward to trying this lovely dressing in the middle of a Canadian winter! I really enjoy your recipes (you explain everything so well) and your stories about Cookie! Thanks for all your inspiration!
Merle Hanks
Made this last night. Super simple but packed with flavor. Poured over kale and massaged it in then topped it with watermelon and hemp seeds. Kids (5 & 6 y/o) and carnivorous husband all enjoyed it. I rarely end up using my mint for anything – happy to find a dinner dish to put it to use.
★★★★★
Kate
Merle, that sounds like a great salad! Thank you so much for sharing.
Robin
That sounds like a great dressing. I believe I would use the ginger mint I have grown and it would be a good taste for fish. Thanks for another inspiration. ❤️
Kate
Ginger mint sounds fantastic! I’ll keep an eye out for that variety. Hope you enjoy!
Christina
I made this tonight and it was delicious! I put it on a salad with some chicken, feta, garbanzos and artichoke hearts. So fresh!
★★★★★
Kate
Hooray! So glad you enjoyed the dressing, Christina. Thanks for reporting back!
Tom
Hi. Will make this soon. Love mint. Question though – what are the ingredients in that salad in the picture? I know it’s lame I can’t even make a simple tossed salad but it would help to know what that is… looks delicious!
Kate
Hi Tom! I’m sorry for the delay. I shared the full salad recipe this weekend so if you visit my home page, you will find it! :)
Joy
This turned out so good! I added a little greek yogurt to what was left after brunch and the girls and I used it for veggie dip. Thanks for sharing!
★★★★★
Kate
You’re welcome, Joy!
Linda
I made this today and it is delicious but very runny. Is this the correct consistency? If so, any suggestions for thickening it a little?
We subscribe to your newsletter and enjoy so many of your wonderful recipes. Thank you!
Kate
Hi Linda! Since it is a dressing and primary ingredients are liquid, it isn’t a thick dressing. It mixes well over salad this way and nice even coating. :)
Maclean Nash
This dressing is delicious!
I roasted beets, delicata squash, onion, broccoli, and carrot, made farro and topped it all off with the dressing! I was literally spooning the dressing into my mouth while I was waiting for the veggies to finish in the oven.
I will be using this recipe time and time again!
Thank you so much, your recipes never disappoint!
★★★★★
Kate
That sounds wonderful! I love hearing how you used it. Thanks for sharing and your review.
alexandra sirugue-macleod
Dear Kate,
This recipe is the BOMB! I tried it on a warm summer evening and it was so tasty and refreshing!
Love the “lemon-mint” combo.I like garlic but sometimes I’m a little reticent in using it raw. In this instance however, it was just the right amount, one could sense it was there but at the same time, it didn’t overpower the other ingredients. The maple syrup added the right amount of sweetness. I used some of the dressing on a Romain lettuce and the whole family LOVED it (including the teenagers ;-)
This dressing is a keeper and I’m looking forward to using it on a bunch of things (grated carrots this evening)
Many Thanks!
★★★★★
Kate
Love to hear that! Thanks for your comment and review.
Sadye
Wow, this far exceeded expectations! I thought either the mint or mustard would be in-your-face, but they mellowed each other out beautifully and deliciously. Or maybe that was the honey. IDK, I’m just happy with how well it turned out!
★★★★★
Kate
Fantastic! I’m happy how it turned out too. :) Thanks for sharing, Sadye.
Neen
Such a fresh taste to this dressing. I think it would be great on a cabbage slaw!
★★★★★
Kate
Oh, that sounds nice! Thanks for the review.
Corinne
Looks delicious!! Thanks you so much for all your fantastic recipes, Kate. Your food photography always looks amazing and makes us want to try your recipes for sure. Also have your cookbook and love it! Keep ’em coming, please! :)
★★★★★
Kate
You’re welcome, Corinne! Thank you for your support. I appreciate it.
Corinne Forster
Kate! This recipe is over-the-top delicious! Thank you for yet another fantastic recipe. It will definitely be in my rotation.
P.S. I made some comments about your awesome cookbook and great photography earlier and don’t see them posted, so I’m sorry if this is a repeat!
★★★★★
Kate
Over-the-top! Yes! Thanks so much for your kind words and review.
Healthy Kitchen 101
Sweet! Though I’ve never made any dressing with mint leaves, I can guess it must be so fresh and flavorful for the salad
– Natalie Ellis
Kate
Let me know what you think!
Terry
Tried Fresh Mint Dressing on my cucumber, tomato, feta, and chickpea salad. Nice bright flavor! Looking forward to more salads and finding other ways to use this dressing!
★★★★★
Kate
Let me know how else you use it! Thanks for your review, Terry.
Edith Thayer
I made this dressing last night using fresh spearmint from the herb garden on my deck. I am also fortunate to have honey from my daughter who keeps bees. However, I think next time I make the dressing I would use less honey. It was a bit sweet for our taste. We used it on the fattoush salad which we enjoyed.
★★★★
Kate
I love that! Thanks for sharing. Yes, modify the honey if you like. It might be a bit more tart though.
Jude
Eating a salad right now with a fresh batch of this mint dressing on it. It is awesome! My salad is many raw vegies and black beans. The dressing is so light and summery. The mint is sublte and not dominating the salad. Thanks for yet another yummy recipe!
Kate
That sounds wonderful, Jude! Thanks for your comment. If you would like to leave a star review, I would appreciate it.
Angela Klein
Kate, this is simply wonderful! Made this from mint in the garden & had it on a kale salad with blueberries & spicy nuts. It’s all gone – so I’m happily making it again.
Kate
That sounds delightful! Thanks for sharing. If you would like to leave a star review since you liked it so much, that would be great!
Billy
This looks so delicious. Cannot wait to try my hand at my own artichoke dip for the family!
Emily
Like all of Kate’s recipes, I knew I had to try this because it was sure to be great, even though I wasn’t really looking for a new dressing. The recipe, of course, did not disappoint! Sooo delicious! Add me to the list of people who can eat it out of the container by itself! Other reviewers’ descriptions of it tasting fresh is a great way to describe it – so lemony and minty – yum! I used it for a salad with tomatoes, chickpeas and chicken. Another reviewer mentioned using it with farro – I’ll be trying that next. With lots of mint in my garden, I made a double batch to give as gifts to friends. Thanks Kate!
Kate
Thank you for taking time to share how much you loved it and how you used it, Emily! I’m glad other reader’s provided some inspiration, too. If you would like to leave a star review since you liked it so much, I would appreciate it!
Emily
I forgot to give this terrific recipe the 5 stars it deserves when I commented earlier. PS – Kate, when there are sweetener options in a recipe such as this – in this case, honey or maple syrup, just want you to know that I appreciate you adding as you do the kind that you use or recommend out of the options. I would be torn otherwise, so thank you for including that info!
★★★★★
Kate
I’m so glad you came back to review, Emily! Thanks so much!
Cheryl Hunt
I have made this recipe twice now for large groups and their feedback is that it is sensational and the greatest compliment to you of all is that they all want the recipe. Generally the feedback is that you should market it!
Kate
Love it!! Thanks for letting me know. I would love a star review, if you wouldn’t mind. :)
Cheryl Hunt
I have made this recipe twice for large groups and their feedback is that it is sensational andvthe greatest compliment to you of all is that they all want the recipe. Generally the feedback is that you should market it.
★★★★★
Belle
Loved it. Been looking for easy fresh unique dressings that last a week because I’m lazy. Just made the tahini one too. Winners!
★★★★★
Kate
Great, Belle! Thanks so much for your review.
Ashley
I have made A LOT of recipes from Pinterest. Most of them have been great but I’ve never made an extra effort to leave a review, until now. I just made this dressing again for the second time and I couldn’t bear to waste a single drop- I fully admit it- I licked the beater. Yes, I stood over my kitchen sink and licked SALAD DRESSING from the immersion blender beater. It’s THAT good.
★★★★★
Kate
I’m really glad you decided to leave a review, Ashley! No shame in liking the blender! I’ve been there, many times. :) Thanks for your review!
Liora Bowers
I just started maternity leave with my son and am SO excited to make your recipes over the coming months. I want to focus on soups and salads :) We live in Israel so a lot of the veggies and grains you discuss are widely used here! A few questions:
1) I see here you mentioned to make the salad dressing in the food processor, in other places you write blender. How do you decide if to use food processor or blender?
2) We only have limes for a couple weeks a year in Israel; any suggestions for substitutions?
Kate
Hi Liora! Great questions. A lot of times it depends on quantity and efficiency. Sometimes my blender needs more liquid to work best, whereas my food processor can handle smaller batches. If that makes sense, for dressings. It’s based on capabilities. For limes, it really depends on the recipe. I would say try to use them if you can find them in the store ( even if out of season) or substitute with vinegar if it makes sense. Hope this helps!
Jasmine Martineau
Oh my! So good! I’ve never really used fresh mint, and I’m not the biggest fan of it to be honest…. but I ended up with heaps of fresh mint so needed to make something other than mojitos. Tried this out and it’s absolutely delicious, I never would have thought! Currently eating it with a spoon… YUM
★★★★★
Kate
I’m glad you loved it!
Trish
Kate I have made so many of your recipes and have enjoyed every single one of them. This dressing, however, is just divine! Thank you very much for your hard work and your generosity. Good wishes from Melbourne.
★★★★★
Kate
Hooray! I’m happy you enjoyed this one too, Trish. I appreciate the review.
Shoshanna
Looks delicious. Do you think this would work well on grated carrots?
Kate
That sounds like a nice combination! I don’t see why not.
sera
I made this last night so that I could put it on my lunch salads all week. But it was so good that I had to have an impromptu salad with dinner even though it was already loaded with green veggies. It will take a lot to get me off this dressing. I’m going to need to plant a mint somewhere in my garden this year to keep up with my mint demand. Thanks for another fantastic recipe!
★★★★★
Kate
I’m glad you liked it, Sera! Fresh garden mint sounds amazing!
Claire Lee
It was a big hit at our home last night with this dressing, i tossed some chopped kale, quinoa, chick peas. Sprinkle with hempseeds. Perfect weekday dinner!
Kate
Sounds like a delicious combination, Claire!
Zee
I didn’t measure anything, but used all the ingredients on your list. OMG! It was sooo delicious. Thank you for adding something new to my repertoire.
★★★★★
Dolores
Just found your show and live it
★★★★★
Kate
Thank you, Dolores!
Apurva
I love, love, love it! And so did my husband!
★★★★★
Allison
Hi Kate! I just made this dressing to top a simple green salad that we served alongside your Mujaddara! It was one of the best salad dressings I’ve ever made- and I’ve made a lot of salad dressings. Thank you for all of your delicious recipes. :) You are one of my greatest inspirations!
★★★★★
Kathryn
Prepped this last week for my lunches and can honestly say I was so excited for my salad every single day!! I did arugula, cucumber, strawberries, quinoa, snap peas, chicken, goat cheese, and sliced almonds topped with this delicious mint dressing!! Thinking I need to make it again next week…honestly will probably be a staple all summer long! YUM!
Tina Green
I love this dressing! Its a great way to use all my fresh mint in the spring.
★★★★★
Kate
I love that you used your own mint! Thanks for sharing, Tina.