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–+ servings

Summer Herb Salad Dressing

It takes less than a minute to make your own salad dressing with lots over summer herbs. Healthy fats, simple ingredients.
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Course: Salad
Cuisine: dairy free, gluten free, keto, low carb
Keyword: Dr Stephanies Kitchen, herbs, salad dressing
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12
Calories: 150kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • 1 small food processor or
  • 1 mason jar with lid

Ingredients

  • 0.5 cup extra virgin olive oil or avocado oil
  • 0.25 cup apple cider vinegar
  • 1 clove garlic
  • 1 tbsp Dijon mustard
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup fresh basil leaves
  • 0.5 cup fresh parsley

Instructions

  • Add all ingredients to a small food processor. Process until herbs are mixed in to your desired texture.
  • If you don't have a food processor, chop herbs with a knife on a cutting board. Then add all ingredients to a mason jar. Secure with lid and shake to mix.
  • Can be stored at room temperature for up to 1 week.

Notes

Substitutions:
I used basil and parsley but feel free to mix it up. Use any combination of green herbs like parsley, mint, basil, cilantro, tarragon, oregeno, thyme. You need 1.5 cups of herbs. 

Nutrition

Serving: 2tbsp | Calories: 150kcal | Carbohydrates: 0.8g | Protein: 0.8g | Fat: 16.1g | Saturated Fat: 2.5g | Sodium: 227.4mg | Potassium: 46.5mg | Fiber: 0.3g | Sugar: 0.1g