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Each time a new season rolls around, I love creating a signature salad and salad dressing inspired by the produce and fresh herbs available at the time. I've been tinkering and tweaking this Honey Lemon Mint Salad Dressing for the past week, and I think it's safe to say I'm obsessed! It's bright, vibrant, sweet, tangy, and incredibly fresh, with the most gorgeous shade of green and a flavor that instantly wakes everything up.
I call it a "salad dressing," and I've definitely been drizzling it on salads (a new one featuring this dressing is coming next week!), but there are so many other delicious ways to use it. We've loved it on roasted potatoes, grilled chicken, salmon, shrimp, pita wraps, fresh fruit, and so much more. It adds fresh, fabulous flavor and pizzazz to everything it touches!
What you'll need to make this Honey Lemon Mint Salad Dressing
Except for the fresh mint, you probably already have everything you need to make this delicious dressing right in your kitchen. And if you grow mint as I do, you're probably looking for delicious ways to use up the abundance that seems to multiply overnight this time of year!
Here's what you'll need:
- Fresh mint leaves - The star of the show! A packed cup of fresh mint gives this dressing its bright, garden-fresh flavor and beautiful color. It's a wonderful way to use up that runaway garden mint!
- Spinach - this is optional, but I love the way it helps retain the pretty color - plus it gives the dressing a little extra nutritional boost. A win-win, right?
- Fresh lemon zest and lemon juice - Lots of fresh lemon brings sunny flavor and the perfect tangy balance to the mint and honey.
- Honey - A delicious way to incorporate natural sweetness!
- Neutral-flavored oil - I love avocado oil because it's mild and creamy, but any neutral oil works well.
- Dijon mustard - Adds depth and helps emulsify the dressing so it turns smooth and creamy.
- Kosher salt - Just enough to make all of the fresh flavors pop.
- Crushed red pepper - A pinch for a tiny touch of heat to balance the sweet honey. Add more to taste.
That's it - a handful of simple ingredients that come together to create a dressing that tastes so fresh, vibrant, and crazy delicious!
The easy process
One of my favorite things about this Honey Lemon Mint Salad Dressing, besides the fabulous flavor, is how incredibly simple it is to make.
Everything gets tossed into a blender and whirled together, where it transforms into the most gorgeous, vibrant-green dressing in just minutes. No fancy techniques, no complicated ingredients, just lots of fresh, bright flavor!
Ways to use this Honey Lemon Mint Salad Dressing
This bright, vibrant dressing is incredibly versatile and has a way of making almost everything taste fresh and exciting. Here are some of our favorite ways to use it:
- Drizzled over green salads or grain bowls
- Spooned onto roasted potatoes or roasted vegetables
- Served with grilled chicken, salmon, shrimp, or lamb
- Spread as a base for pita wraps or sandwiches
- Drizzled over fresh summer tomatoes and cucumbers (yum!)
- Spooned over couscous, quinoa, or orzo salads
- Served as a dipping sauce for warm pita bread or flatbread
- Used as a drizzle sauce for fruit salads, especially berries, watermelon, and cantaloupe
- Spooned over avocado toast
- Served alongside Mediterranean-inspired meals and mezze platters
Honestly, I find myself reaching for this dressing on repeat. It adds bright, fresh flavor and a little bit of magic to just about everything it touches! Try it - then don't be surprised if you find yourself making batch after batch all season long ... I know we will!
P.S. This dressing is delicious on all kinds of greens, but we have a fabulous seasonal salad coming next week that was practically made for it. I can't wait to share it with you - it's fresh, vibrant, and perfect for enjoying all summer long. Stay tuned!
- Use fresh mint for the brightest flavor and color. Older mint can taste dull and won't give the dressing that gorgeous, vibrant-green hue.
- What kind of mint should you use? Have you ever noticed that there are a zillion varieties of mint? Visit a large nursery, and you'll find peppermint, spearmint, lemon mint, and even fun varieties like chocolate, pineapple, orange, and banana mint. Who knew that mint could have so many unique personalities! The two most common types, however, are peppermint and spearmint. For this Honey Lemon Mint Salad Dressing, I use (and highly recommend) spearmint. It has a mild, sweet, fresh flavor that pairs beautifully with the bright lemon and honey. Peppermint tends to be much stronger and can easily overpower the other fresh flavors in the dressing.
- A blender (high-speed or regular blender) or food processor works well for this recipe for a smooth texture and that beautiful, bright-green color. I've also used my Mini Beast for this recipe with great results!
- Blend long enough for a silky texture. A full 60-90 seconds helps fully incorporate the mint leaves and creates a smooth, creamy dressing.
- Taste and adjust before serving. Lemons can vary quite a bit in sweetness and tartness, so feel free to add a little more honey, lemon juice, or salt to make it perfect for your taste. If you prefer a little more heat, add a bit more crushed red pepper.
- The color will soften over time. The dressing keeps well for 4-5 days in the refrigerator, though the vibrant green color will naturally fade a bit after a few days.
- Shake or stir before serving. Like many homemade dressings, it may separate slightly as it chills.
- This dressing is wonderfully versatile. I've shared lots of ways to use it, but I have a feeling you'll come up with delicious ideas of your own. If you do, let us know in the comments... we always love hearing your creative serving ideas!
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Honey Lemon Mint Salad Dressing
Ingredients
- finely grated zest from 1 medium lemon
- 5 tablespoons fresh lemon juice
- ½ cup neutral-flavored oil, I use avocado oil but any mild-flavored oil will work
- 3 tablespoons honey
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt, I use Morton
- ÂĽ teaspoon crushed red pepper, more to taste
- 1 cup packed fresh mint leaves, see Café Tips above for the best type of mint to use
- ÂĽ cup tightly packed fresh spinach leaves, This is optional - it doesn't change the flavor of the dressing, just helps it retain that pretty green color and gives the dressing a little boost of nutrition!
Instructions
- Combine the lemon zest, lemon juice, oil, honey, Dijon mustard, salt, crushed red pepper, mint leaves, and spinach (if using) in the bowl of a blender or food processor, in the order listed.
- Blend until smooth, creamy, and vibrant green. Stop as soon as you have a smooth consistency. (You don't want to blend so long that the dressing starts to get warm, as that will dull the pretty color.)
- Taste and adjust with additional lemon juice, honey, salt, and/or crushed red pepper, if desired.
- Serve immediately or refrigerate in a covered container for 4-5 days. The dressing may lose some of its vibrant green color after several days, but it will still taste delicious.
Notes
Nutrition
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I just saw this recipe and my thoughts went directly to a watermelon and feta type salad with this delicious summery dressing.
I can't wait to try it as it sounds lovely!
Hi Anne Marie, That sounds like a delicious combination! If you end up making a salad with this dressing, we'd love to hear how it turns out!