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.
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
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.