I would be lying if I said I meant this dream-of-my-past-2-months lemon mint dressing to come out this colour. Growing up in Ukraine I remember eating this colour mashed split peas with liver patties at government subsidized daycare. I hated daycare only for that reason and will never forget that meal!
So, unfortunately my dreamy delicious mint vinaigrette came out the most vicious colour.
But I learnt a long time ago that healthy food is not always the prettiest which doesn’t mean it isn’t delicious. And we definitely shouldn’t focus on the looks but rather nutrients and taste. In fact, I think it is one of the reasons of such high obesity rate in America – there are certain expectations how food should look and what cuisine/recipe it is. On a contrary, I have a few pictures of widely loved North American dish that has been blowing my eyes and mind since day 1 in Canada, see for yourself => coleslaw macaroni salad.
So, I have been dreaming to create mint lemon dressing of the luscious rich yellow colour for months now. The mint plant in my garden has survived winter and is growing like crazy (I will post pictures as soon as I figure out who is eating our kale and the mole has been executed). Alex always buys bags of organic lemons => how to make lemon water. So, I thought I would zest lemons, add glowing olive oil, drizzle a few tablespoons of local raw honey and will have this magic salad dressing to enjoy for days.
Well, the lemon mint dressing all worked out the way I imagined except the colour. Which honestly puts a big grin on my face as I am writing this post. How blonde of me…Green with yellow…duuuuh. Oh, well…It came out delicious anyways. And think of how much vitamin C, healthy fats and mint leaves’ health benefits there is in one bottle. Magic elixir.
I have read many times that olive oil is best consumed raw. That is what I use in my salad dressings: olive oil dip, berry salad dressing and mushroom vinaigrette. Ideally, we should buy extra virgin kind in dark bottles. And I do write on the more expensive raw honey “for eating” and “for baking” on the cheaper one from Costco. Those notes are primarily targeting the male population of my house. Alex, to be exact. Must be love. To keep him young and healthy for sunsets on a boat when motherhood won’t be as of a big beast as it is right now.
This lemon mint dressing is super refreshing and would be perfect on a hot summer day in a salad or meal of your choice, for example coleslaw macaroni salad.
Lemon Mint Dressing
- 3 large lemons, zest and juice of (1/2 cup)
- 1/2 cup olive oil, extra-virgin
- 1/2 cup fresh mint leaves, packed
- 2 tbsp maple syrup or raw honey
- 1/2 tbsp Dijon mustard
- 3/4 tsp himalayan pink salt
- In a food processor or high speed blender, combine all ingredients and process until smooth.
Servings Per Recipe: 8
Amount Per Serving = 2 tbsp:
Total Fat: 14.1 g
Cholesterol: 0.0 mg
Sodium: 241.9 mg
Total Carbs: 6.3 g
Sugars: 4.7 g
Dietary Fiber: 0.3 g
Protein: 6.1 g