It’s almost launch day—Oh She Glows Salads is out in the world tomorrow! To celebrate all of this glorious plant-based salad goodness, I’m sharing one of my go-to dressings from the book—a vibrant, herby number that I make on repeat. This Zesty Lemon, Dill, and Oregano Dressing is zingy, creamy, and bright in all the right ways…basically the kind of dressing that makes you want to eat a salad every day.
In the cookbook, I pair this dressing with my Warm and Cozy Mediterranean Lentil Salad. Be sure to check out my Oh She Glows Salads launch post for the full salad recipe and for a behind-the-scenes peek and everything you need to know about the book. I hope this dressing brings a little extra glow to whatever you drizzle it on—roasted veggies, grains, or a big hearty bowl of lentils.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Zesty Lemon, Dill, and Oregano Dressing
Yield
scant 1 cup
Prep time
Cook time
0 minutes
Total time
Liven up your salad and your day by drizzling my Zesty Lemon, Dill, and Oregano Dressing over your favorite bowls. Herby dill and oregano are brightened further with tangy fresh lemon, and the garlic and red wine vinegar give it a zingy kick. It’s so creamy from the tahini and has just a little sweetness from the maple syrup for balance. This dressing is dreamy on my Warm and Cozy Roasted Mediterranean Lentil Salad (page 141, Oh She Glows Salads). It adds a Mediterranean flair to non-salad side dishes, too: try it over roasted potatoes, sweet potatoes, cauliflower, or cooked lentils for an instant transformation!
Ingredients
- 2 medium garlic cloves (10 g total)
- ½ cup + 1 tablespoon extra-virgin olive oil
- 3 to 4 tablespoons fresh lemon juice, to taste
- 2 tablespoons packed fresh dill
- 1 tablespoon red wine vinegar
- 1 tablespoon runny tahini
- 2½ teaspoons dried oregano
- 1 teaspoon pure maple syrup, or to taste
- ¼ + 1⁄8 teaspoon to ½ teaspoon fine sea salt, to taste
- Freshly ground black pepper
- 1 teaspoon water, if needed
Directions
- In a small food processor, process the garlic until minced.
- Add the olive oil, lemon juice, dill, red wine vinegar, tahini, dried oregano, maple syrup, salt, and pepper to taste. Process until combined, about 15 seconds. Add the water to thin, if needed, and process again. Taste and adjust the flavours, if desired.
Tip:
Storage tip: Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month. Stir before each use, if needed.
Add ½ teaspoon dried basil for an extra herby kick.
