1 Cup Parsley, packed 1/2 Cup Cilantro, packed 1 Tbsp Mint, chopped 2 Tbsp Chives, chopped 1 Tbsp Shallot, chopped 1/2 Lemon, juiced 1 Garlic, smashed 5 Tbsp Olive Oil 2 Tsp Mustard 1/2 Tsp Salt 1/2 Tsp Pepper 1 Tsp Red Wine Vinegar 6 Tbsp water, to thin dressing (you can use more or less, to obtain your desired consistency)

Add all ingredients into a high powered blender & blend until smoothTaste and add more salt/pepper to your liking - if need beYou can add 1 tbsp of water at a time to achieve your desired consistency Keeps for 4 days in the fridge!

I will rotate the herbs I use for this recipe, depending on what's seasonal and available. I always ensure it's about 1.75 Cups of fresh packed herbs & keep the rest of the recipe the same! This dressing pairs SO niceley with a mixed green lettuce mix, feta, kalamata olives, cucumbers and seasonal produce. It has so much flavor!

3-Herb Dressing

Name: 3-Herb Dressing
Yield: 6-10
Ingredients: 1 Cup Parsley, packed; 1/2 Cup Cilantro, packed; 1 Tbsp Mint, chopped; 2 Tbsp Chives, chopped; 1 Tbsp Shallot, chopped; 1/2 Lemon, juiced; 1 Garlic, smashed; 5 Tbsp Olive Oil; 2 Tsp Mustard; 1/2 Tsp Salt; 1/2 Tsp Pepper; 1 Tsp Red Wine Vinegar; 6 Tbsp water, to thin dressing (you can use more or less, to obtain your desired consistency)

Sophia Esperanza
Jul 13
2 min read

A symphony of garden herbs - for a bold, zesty, flavorful dressing that brings salads to life.

About this dish

I will credit where credit is due.

The inspiration for this salad dressing comes from a favorite I have at a California Cafe. It's called Kreation Kafe & Juicery.

I lived in California for 10 years and used to frequent this cafe often.

I had their Athenian Salad and couldn't get over how flavorful this green dressing was. It looked simple, maybe even like it wouldn't have much flavor. But it did.

Years later, when I moved back to Texas - I started experimenting with my own version of this dressing. I love to take the ingredients I know are in a dish and then work them to my own liking.

I started my recipe testing and after about 3 attempts - I landed on the ratios that felt close to the original dressing - with my own twist.

It's BOLD, tangy, chalked full of flavorful refreshing herbs.

To me - it tastes like a summers day.

Pour this dressing on top of your summes salads, use as a dip for vegetable crudités - toss your roasted potatoes and veggies in this sauce. It's just fantastic.

Throughout the year, I will change out the herbs in this dressing. Using what's seasonal and available. It really is amazing in all ways. The general rule I follow is:

-about 1.75 cups (packed) of chopped herbs...like parsley, cilantro, mint, peppermint, spearmint

-keep the rest of the recipe the same

I hope you enjoy!

Servings: 6-10

Ingredients

1 Cup Parsley, packed
1/2 Cup Cilantro, packed
1 Tbsp Mint, chopped
2 Tbsp Chives, chopped
1 Tbsp Shallot, chopped
1/2 Lemon, juiced
1 Garlic, smashed
5 Tbsp Olive Oil
2 Tsp Mustard
1/2 Tsp Salt
1/2 Tsp Pepper
1 Tsp Red Wine Vinegar
6 Tbsp water, to thin dressing (you can use more or less, to obtain your desired consistency)

Recipe

Add all ingredients into a high powered blender & blend until smooth
Taste and add more salt/pepper to your liking - if need be
You can add 1 tbsp of water at a time to achieve your desired consistency
Keeps for 4 days in the fridge!

NOTES

I will rotate the herbs I use for this recipe, depending on what's seasonal and available. I always ensure it's about 1.75 Cups of fresh packed herbs & keep the rest of the recipe the same!
This dressing pairs SO niceley with a mixed green lettuce mix, feta, kalamata olives, cucumbers and seasonal produce. It has so much flavor!