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.
1/2 cup extra-virgin olive oil
1/2 cup lemon juice (about 2 lemons)
1/4 cup packed fresh mint (spearmint) leaves (about half of a2/3 or 3/4-ounce package)
3 tablespoons honey or maple syrup
1 tablespoon Dijon mustard
2 cloves garlic, roughly chopped
1/4 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.
▸ Nutrition Information
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