I like a bold, flavorful salad dressing, don’t you?!
Sometimes the struggle between deciding to buy a convenient bottle of Whole30/Paleo salad dressing off the grocery shelf, and making our own is real. The ones you can buy at the store save you time but not always money. And while they’re great in a pinch, they’re not always as full of flavor as we’d like. I have a few favorites that are always my “go-to” dressings that I buy, but I also like to mix it up and make my own a lot of times, so I can experiment with different flavors!
I recently bought both mint and basil plants and over the summer, they’re growth went crazy! So I had a surplus of mint and basil and didn’t want any of it to go to waste. Since both have very distinct, unique flavors, I was a bit hesistent at first to mix them together, but I was so glad when I did!
The result is a dressing that explodes with flavor and gives a comforting vibe, but also is so refreshing! I’ve had it on a salad paired with salmon and watermelon in the summer as well as a fall inspired salad with Kale, bacon, sweet potatoes, and pomegranate seeds, and both were equally delicious!
Here’s what you need:
1 Cup basil leaves (you don’t have to pack them in tight. I did a medium pack)
1/2 Cup mint leaves (same as above with the pack)
1/2 Cup compliant mayonnaise
1/4 Cup coconut milk
1 Tbsp lemon juice
1 Tbsp apple cider vinegar
2 Cloves garlic
1/2 tsp kosher salt
1/2 tsp ground black pepper
Thats it! Throw it all together in a food processor and process until smooth! I’d say you could safely store it covered in your refrigerator for up to 1 week. If it lasts that long!
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Whole30 Creamy Basil Mint Dressing
This Whole30 dressing is creamy, savory, soothing, and delicious! Add it to your salads this summer to give them pop of flavor!
- 1 Cup Basil Leaves (You don't have to pack them in tight. I do about a medium pack)
- 1/2 Cup mint leaves (Again Medium pack.)
- 1/2 Cup Compliant Mayonnaise (I use Primal Kitchen)
- 1 Tbsp Lemon Juice
- 1 Tbsp Apple Cider Vinegar
- 2 Cloves Garlic
- 1/2 tsp Kosher Salt
- 1/2 tsp Ground Black Pepper
- 1/4 cup Coconut Milk (I use the regular culinary coconut milk which is very thick. If you're using a light version or a shaken up can, Start with 1/8 cup and add more for thickness preference. )
Place everything together in a food processor and process for about 15 seconds until mixed well. Refrigerate for up to one week! (Note: I feel that the flavor is that best after its been made and stored in the refrigerator for about 6 hours. So if you want to use this for dinner, make it in the morning for best flavor!)