Basil Mint Dressing is fresh, bright and perfect on any salad. Make a big batch and keep in on hand for salads all week long.
My friend Andie eats a salad every day. It’s a great way to get enough veg and variety in your diet. It also perpetuates more good choices. And we all know that healthy living is making small choices over and over again. I love this idea so much that I have also adopted it. I don’t eat a salad every single day, but probably at least 5 days out of a week. Which is a lot better than before. (When I either skipped lunch altogether or ate something that wasn’t even in the realm of veg or healthy.)
I don’t get bored of salads. However, my family does. They are not down with the salad as a meal, so I try to eat them at lunchtime when they aren’t home. (I still make a lot of dinner salads, I just ignore the grumbling.) It’s a nice break in the day too. I head downstairs to the kitchen and take the 10 minutes to make an actual meal for myself. I make a giant, colorful, fresh salad and it really makes me feel good and happy.
I’ve found that the key for me to be able to sustain this is that I need to have things to make a salad on hand. I buy extra peppers, romaine, carrots, and herbs and I’m guaranteed that I can make a delicious salad at any time. I keep my pantry well stocked with nuts and seeds, cheeses, dried fruits, oils, and different flavors of vinegar. I rarely have the same exact salad every day.
Another thing that I do is that I always make my own dressing. I don’t think that I’ve bought salad dressing in at least 5 years. It is the easiest thing to make and I always know what’s in it. (There are some scary ingredients in salad dressing.) This basil mint dressing has been my go-to dressing lately. It is so fresh and bright and makes anything taste delicious. (It’s really good on chicken.)
I don’t usually measure when I make it, so this is a no recipe-recipe. I’ve made this so many times, it always turns out delicious. Sometimes I want it a little sweeter, so I add a little more honey. Sometimes I want it extra tart, so I add more lemon juice. It’s entirely up to you. I usually make enough for a few days. It keeps in a mason jar or anything with a tight lid. If it starts to separate, just shake it up and it comes back together.
You will need:
- 1/2 cup fresh mint
- 1/2 cup fresh basil
- garlic clove
- salt and pepper
- zest from one lemon
- juice from one lemon
- 1-2 Tablespoons honey
- 1/2 cup extra virgin olive oil
Zest your lemon. Set the zest aside. Add mint, basil, garlic, salt and pepper to a food processor.
Pulse to chop the herbs and garlic.
Add the lemon juice and honey. Pulse again. Slowly pour the olive oil through the feeder tube.
Give it a taste and add more salt and pepper if needed. Or if you want it sweeter, add more honey. Tarter? Add more lemon. It’s up to you.
Pour the dressing into a jar. Stir in lemon zest.
Make yourself a salad and toss with the best dressing ever. Try not to get any on your laptop.