By The dal was already done, the rasam simmering, and I found myself with a handful of salad greens and the desire to add one more small thing — not because the meal needed it, but because the kitchen was still warm and my hands still wanted to work. This vegan salad dressing is exactly that kind of recipe: quiet, generous, made from what you already have. It asks nothing of you, and it gives back a little brightness to whatever plate it lands on. On an ordinary Tuesday, that is enough.
Vegan Salad Dressing
Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes | Servings: 6
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 small lemon)
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or agave nectar
- 1 small clove garlic, finely minced or grated
- 1/4 teaspoon fine sea salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper
- 1 to 2 tablespoons water, to thin as needed
Instructions
- Combine. Add the olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup, and minced garlic to a small jar or bowl.
- Season. Add the salt and black pepper. If using a jar, seal the lid tightly and shake vigorously for 20 to 30 seconds until the dressing is emulsified. If using a bowl, whisk briskly until well combined.
- Adjust consistency. If the dressing feels too thick or sharp, add water one tablespoon at a time, shaking or whisking again after each addition, until you reach your preferred consistency.
- Taste and adjust. Taste the dressing and adjust seasoning — more salt for depth, more lemon for brightness, or a touch more maple syrup if you prefer a softer edge.
- Serve or store. Drizzle immediately over your salad, or refrigerate in a sealed jar for up to 5 days. Shake or stir well before each use, as the dressing will separate as it sits.
Nutrition (per serving)
Calories: 65 | Protein: 0g | Fat: 7g | Carbs: 2g | Fiber: 0g | Sodium: 105mg