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Updated: Jan 30, 2022

Fresh garden herbs bring this vibrant salad dressing to life!

We eat loads of veggies at my house, and nothing beats a fresh garden salad during the warm summer months.

Part of the fun in making this dressing -- it's quick, easy and helps me use up all the fresh herbs growing out in my garden.

This season, I've been adding in several different varieties of basil, thyme, oregano, and chives. And for a little kick, I've added in a hot pepper or two.


16 Servings

2 Cups Organic Cold-Pressed Extra-Virgin Olive Oil

1 Organic Meyer’s Lemon

1 Cup Organic Basil (any variety)

1/2 Cup Mixed Fresh Herbs (Thyme, Sage, Mint)

1 Small Bunch Organic Chives

2 Tbsp. Apple Cider Vinegar

2 Tbsp. Honey

3 Cloves Fresh Organic Garlic

1 Tbsp. Dijon Mustard

1 tsp Himalayan Sea Salt (or any fancy salt that suits your palate)

Add ingredients to a blender or food processor. I use the Ninja Professional (900 Watts) -- it quickly blends the ingredients into a creamy dressing. Store in a sealed container for up to a week in the refridgerator.

Drizzle this beautiful green dressing over a bed of organic Bibb and Little Gems lettuces for a healthy summer salad.

Keep it vegetarian or sear a nice filet of salmon for some a dose of protein and Omega3's -- Perfect for any occasion!


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