This incredible creamy and tangy herb salad dressing is amazingly zingy and flavourful and full of antioxidants and vitamins thanks to the combination of fresh herbs such as parsley, chives, dill, tarragon leaves and basil. You can add pretty much any herbs you have handy, mint, oregano and cilantro also go well with this dressing. Not only can this recipe be used as a dressing in salads, it also works well as a dip with carrots, cucumber and celery. You can store this in the refrigerator for up to 5 days.
This incredible creamy and tangy herb salad dressing is amazingly zingy and flavourful and full of antioxidants and vitamins thanks to the combination of fresh herbs such as parsley, chives, dill, tarragon leaves and basil. You can add pretty much any herbs you have handy, mint, oregano and cilantro also go well with this dressing. Not only can this recipe be used as a dressing in salads, it also works well as a dip with carrots, cucumber and celery. You can store this in the refrigerator for up to 5 days.
Yields1 Serving Cook Time5 mins
1 shallot, small 2 garlic cloves, peeled 1 cup parsley ⅓ cup basil leaves ¼ cup chives 2 tbsp fresh tarragon leaves 2 tbsp dill ¾ cup natural yoghurt 2 tbsp lime juice 2 tbsp red wine vinegar 2 tsp mustard 2 tbsp mayonnaise (optional)
1 1. Remove the stems from the parsley and basil leaves and roughly chop the herbs. Add all ingredients to a food processor and blend until creamy and smooth.
2. Taste and add seasoning if necessary, transfer to a glass jar. This should keep in the refrigerator for up to 5 days.
1. Remove the stems from the parsley and basil leaves and roughly chop the herbs. Add all ingredients to a food processor and blend until creamy and smooth.
2. Taste and add seasoning if necessary, transfer to a glass jar. This should keep in the refrigerator for up to 5 days.
Ingredients
Directions
1. Remove the stems from the parsley and basil leaves and roughly chop the herbs. Add all ingredients to a food processor and blend until creamy and smooth.
2. Taste and add seasoning if necessary, transfer to a glass jar. This should keep in the refrigerator for up to 5 days.