|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The ingredients in this dressing are simple: it's made with garlic, fresh basil, parsley, lemon juice, and a bit of Dijon mustard, with olive oil as a base. There are many things you can do with the lemon and garlic vinaigrette. For example, try it over fresh steamed vegetables such as broccoli or kale or use it to dress any pasta or bean salad. It also makes a great marinade for grilling tofu. You can even just drizzle it over a simple baked potato or oven-roasted new potatoes when you want a quick and easy side dish.
All of the ingredients in this simple lemon vinaigrette dressing recipe are vegetarian, vegan, and gluten-free. If you use cold-pressed oil and fresh lemon juice, it should be suitable for anyone on a raw vegan food diet as well, because all but the very strictest of raw food folks won't mind a bit of prepared Dijon mustard (if you're not sure, you can also always omit it).
- 1 clove garlic (minced)
- 1 teaspoon Dijon mustard
- 2 tablespoons olive oil
- 1/4 cup lemon juice
- 1/2 tablespoon basil (finely chopped)
- 2 tablespoons parsley (finely chopped)
- Optional: dash of salt and pepper (to taste)
Gather the ingredients.
In a small bowl, combine the minced garlic, Dijon mustard, olive oil, and lemon juice.
Use a fork or small whisk to whisk everything together until fully incorporated and the olive oil won't separate. This will probably take a minute or two longer than you think.
Stir in the finely chopped fresh basil and parsley and combine well.
Taste your dressing, and add a bit of salt and pepper to taste if you'd like. Stir or whisk together again to combine.
Serve with your favorite dishes and enjoy.
- Instead of using a small bowl and a whisk, you can also just place everything in a mason jar, cover, and then shake it all up until fully emulsified.