It took me a while to work out a reliable dressing for the sturdy greens like kale, which I am very keen on lately.
Kale in particular, has a bit of a bad reputation when it comes to the bitter aftertaste.
Although, there are many dressings out there, I have not come across one that would take the bitterness out of my dark greens and make us both ( me and my heavy, green, veggie salads) completely happy. So, I came up with this Lemon and Garlic Dressing.
My Lemon and Garlic Dressing works great with dark, heavy greens balancing and neutralizing the bitterness.
It also does a great job as a base for raw sauces, dips and additions to salsas containing raw peppers or beets. I would not use it in combination with sweet ingredients though.
To make it extra smooth use a hand blender, or a food processor, that will easily liquidate the ingredients.
I recommend mincing the garlic clove before combining it with the rest of the Lemon and Garlic Dressing ingredients in the food processor.
You can easily transform my Lemon and Garlic Dressing into the best party starter!
- Add 2 Avocados, 1 minced garlic clove, 2 tablespoons of lime juice and 1 flat teaspoon of salt into the Lemon and Garlic Dressing, mash it all well and transform it to the most amazing guacamole dip.
- You could also use it over the 3-4 roughly chopped fresh tomatoes and English cucumber and create a simple vegan salad to go on its own or along a piece of juicy meat of your choice.
A word of wisdom on the subject of storing Lemon and Garlic Dressing: always store refrigerated – leaving it in room temperature can lead to development of dangerous bacteria and botulism!
- 3 tbsp extra virgin olive oil
- 3 tbsp water
- 3 tbsp fresh parsley
- 1 tbsp lemon
- 1 tsp fresh dill
- ½ tsp salt
- 1 clove of minced garlic
- Combine all Lemon and Garlic Dressing ingredients in a food processor until liquid and serve.