Simple Garlic Herb Salad Dressing
A flavorful salad dressing with sharp notes of garlic and a pleasing herbal blend you can customize to your own tastes!
Servings: 2 servings
Calories: 69.98kcal
Ingredients
- 2-4 large basil leaves
- 4 " sprig of thyme
- 2 " sprig of oregano flowers removed
- 1 " sprig of rosemary
- 1 large clove of garlic
- 1 Tablespoon olive oil or other tolerated oil
- 2 teaspoons lemon juice if tolerated
- dash of salt
Instructions
- Measure the herbs, salt, and garlic, plucking only the leaves of each herb and discarding the stems; then set all that aside.
- Emulsify the oil and lemon juice in your blender. Even if it's a tiny one-cup bowl, you may still need to tilt the machine to the side for the blades to emulsify— it took my little processor about a minute.
- Now add your whole herbs, garlic, and salt to the emulsification, and blend on high for 1-2 minutes, until the liquid is mostly uniform (unless you like the bit of herb and garlic). You'll probably need to scrape down the sides of the machine a few times during the blending, to fully incorporate the herbs. If your blender isn't very strong, you should lightly chop all the herbs and garlic before adding them to the blender.
- Now your sauce is all done! Store it in the fridge for up to one day; serves 2.
Notes
HERBS: you can use any mix of different herbs you'd like, but sweet basil is a nice neutral base for most people, and is easily available most places, so I recommend you keep that one, if tolerated.
GARLIC: alternatives to garlic include green onions, garlic scapes, scallions, or even ¼ teaspoon garlic powder.
LEMON JUICE: if you can't tolerate lemon juice, you can sub the same amount of lime juice (or ½ teaspoon of either amchur or sumac + 1 Tablespoon water, though this won't emulsify well).
Nutrition
Serving: 1g | Calories: 69.98kcal | Carbohydrates: 1.58g | Protein: 0.29g | Fat: 7.25g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 146.19mg | Fiber: 1g | Sugar: 0.16g