This dressing is very tangy and creamy. It is fresh tasting from the use of fresh parsley, chives and lemon verbena.

Salad, dressing, garlic, lemon

Creamy garlic and lemon dressing

This recipe has no vinegar. Although I had fresh parsley, I used dried lemon verbena and chives. It is a great winter salad dressing when fresh herbs are hard to come by.
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AuthorSnap Pea Sheep

Ingredients

  • 4 TBSP Lemon Juice
  • 1 TBSP Minced Garlic 1/2 TBSP Garlic powder may be used
  • 1/2 TSP Dried chives
  • 1/2 TBSP Potato starch
  • 4 TBSP Unsweetened plant yogurt I use So Delicious coconut yogurt
  • 1 TSP Himalayan salt
  • 1 TSP Coarse black pepper
  • 3 stems Fresh parsley May use 1/2 TBSP dried parsley.

Instructions

  • Pour lemon juice into your salad cruet.
  • Add potato starch to lemon juice and use a fork to melt the starch into the lemon juice.
  • Add dried herbs to your salad cruet. Set aside.
  • Wash parsley. Bunch together and remove the stems below the first leaf. Chop parsley. Add to your salad cruet.
  • Shake well and serve.

Notes

Used logo
This is a Snap Pea Sheep recipe.
 
Potato starch and garbanzo bean flour are excellent additions to thicken your dressing and replace oil. 
Lemon zest would be a nice addition to this dressing if you are using fresh lemons.
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