Lemon and mint salad dressing is fresh, zesty, quick, and easy to make. It’s perfect for any salad, grilled veggies, or as a light fresh zingy sauce for oven baked chicken or salmon fillet.
It freezes great, which makes it perfect for preparing in larger batches and storing for later use.
Along with rosemary vinaigrette and homemade balsamic glaze, they form the core of go-to salad dressings to use in my kitchen.
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Ingredients
- Oil - A combination of extra virgin olive oil and neutral oil makes it less bitter, rather than using only olive oil. If you love olive oil and want to make the healthiest dressing, then use only olive oil.
- Mint - Fresh mint is a must. Do not use dried mint as the flavor will not be bright and fresh.
- Lemon - Fresh lemon juice instead of bottled lemon juice. Use the zest to make it extra lemony without making it too sour.
- Honey - Use a natural, mild tasting honey to not overpower. You can also substitute the honey for agave syrup.
See the recipe card for amounts.
Instructions
- Pick the mint leaves off the stalks and add them to a blender jug.
- Zest the lemon and add the zest to the mint leaves.
- Squeeze out the lemon juice and add the oil, honey, and salt.
- Blend until smooth.
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Serving suggestions
- Any type of leafy green salad. My favorite is with shrimps, avocado, and cucumber.
- With grilled chicken, fish, or halloumi cheese.
Storage instructions
It will keep well stored airtight in the fridge for up to a week.
For longer and convenient storage freeze it in ice cube trays.
More salad dressings
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Recipe
Mint And Lemon Salad Dressing
Ingredients
- 20 grams (3/7 cups) mint
- 50 grams (3 ⅓ tablespoon) lemon juice
- 60 grams (2 6/7 tablespoon) honey
- 140 grams (⅝ cups) canola oil
- 20 grams (1 3/7 tablespoon) olive oil
- 3 grams (½ teaspoon) salt
Instructions
- Pick the mint leaves off the stalks and add them to a blender jug.
- Zest the lemon and add the zest to the mint leaves.
- Squeeze out the lemon juice and add the oil, honey, and salt.
- Blend until smooth.
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