One of my favorite go to salad dressings is this lemon mint dressing. I LOVE LOVE LOVE mint so adding it to my lemony salad dressing was a no brainer. You can make this and keep in the fridge for about 2 weeks.
This works great as a marinade for tofu as well and for you omnivores out there, it makes a superb marinade for mild fish (Tilapia, Sole, etc…) or chicken.
- 1 Thai Chili Finely Sliced (if you like things spicy, which I do)
- Juice from 1.5 Lemons
- 1/4 Scant Cup of Extra Virgin Olive Oil
- 1.5 Tsp Kosher Salt
- 1/2 Tsp Black Pepper
- 1/2 Tsp Garlic Powder
- 2 TBS Finely Chopped Mint
- 2 Tsp Agave Nectar (you can use any sugar if you don’t have this on hand, we use this in our house for the low glycemic index value).
Dump everything into a little mason jar, close tightly and as Andre 3000 said so eloquently, “Shake it, shake shake it, shake it like a polaroid picture.” Shake it until everything is well mixed and you are left with a creamy dressing. Taste it and adjust the salt and pepper to your liking.