Honey Lemon Mint Salad Dressing
This vibrant Honey Lemon Mint Salad Dressing comes together in minutes with fresh mint, lemon juice, honey and avocado oil blended into the most gorgeous shade of green. Delicious on salads, grilled chicken, salmon, roasted potatoes, wraps and so much more!
Servings: 16
Calories: 77kcal
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
- ¼ 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
Instructions
- Combine the lemon zest, lemon juice, oil, honey, Dijon mustard, salt, crushed red pepper and mint leaves in the bowl of a blender or food processor, in the order listed.
- Blend for 60–90 seconds, or until smooth, creamy and vibrant green.
- 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
Spearmint is recommended for the freshest, sweetest flavor.
Shake or stir before serving if the dressing separates slightly.
A high-speed blender will produce the smoothest texture and brightest green color, but a regular blender or food processor will also work. I also tried this recipe with my Mini Beast Blender (which I love by the way) and it worked well!
Nutrition
Serving: 1tablespoon | Calories: 77kcal | Carbohydrates: 4g | Protein: 0.1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 77mg | Potassium: 23mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 0.2mg