1/2 cup (125 ml) mint leaves, fresh, packed
1/4 cup lemon juice, fresh squeezed (about 1 lemon)
1 tsp (5 ml) lemon zest/peel
1/4 cup (60 ml) vinegar of your choice - I used Eden apple cider
1 green onion, whites & greens, cut in chunks
1 tsp (5 ml) black pepper, freshly ground
3/4 cup (175 ml) olive oil, XV, cold pressed
1 Tbsp (15 ml) honey, liquid - I used Board's garlic honey
1. Add fresh mint, fresh lemon juice and peel/zest, vinegar, green onion cut into chunks and freshly ground black pepper to bowl of blender. Blend on high until very smooth, 1 to 2 minutes.
2. Add the olive oil and honey and blend on low speed for another minute or so until oil is incorporated and dressing thickens. I used a delicious garlic honey (from Board's Honey Farm).
3. Pour into a glass jar and store in the refrigerator until ready to use. l like to recycle glass bottles and jars for this kind of use. Bring to room temperature before serving.
Total Fat (g)
Saturated Fat (g)
© Nancy Guppy, RD, MHSc. Visit my website to find out more about online nutrition counselling. http://nancyguppy.com/