Honey Lemon Mint Salad Dressing

This vibrant Honey Lemon Mint Salad Dressing comes together in minutes with fresh mint, lemon juice, honey and avocado oil blended into the most gorgeous shade of green. Delicious on salads, grilled chicken, salmon, roasted potatoes, wraps and so much more!

📝 Ingredients

• finely grated zest from 1 medium lemon
• 5 tablespoons fresh lemon juice
• 1/2 cup neutral-flavored oil (I use avocado oil but any mild-flavored oil will work)
• 3 tablespoons honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt (I use Morton)
• 1/4 teaspoon crushed red pepper (more to taste)
• 1 cup packed fresh mint leaves (see Café Tips above for the best type of mint to use)
• 1/4 cup tightly packed fresh spinach leaves

👨‍🍳 Instructions

1. 1Combine the lemon zest, lemon juice, oil, honey, Dijon mustard, salt, crushed red pepper, mint leaves, and spinach (if using) in the bowl of a blender or food processor, in the order listed.
2. 2Blend until smooth, creamy, and vibrant green. Stop as soon as you have a smooth consistency. (You don't want to blend so long that the dressing starts to get warm, as that will dull the pretty color.)
3. 3Taste and adjust with additional lemon juice, honey, salt, and/or crushed red pepper, if desired.
4. 4Serve immediately or refrigerate in a covered container for 4-5 days. The dressing may lose some of its vibrant green color after several days, but it will still taste delicious.