Lemon and Parsley Vinaigrette


This dressing is a part of my Turmeric Bowl recipe but it is so versatile that it deserves its own post. Now that we are in the thick of spring its the perfect opportunity to use all your herbs! I have an abundance in my garden so this dressing is being made just about every week here. Its perfect for a salad with some protein and raw veggies.





1 bunch of fresh parsley

1 clove garlic, chopped

1 tsp. Lemon zest

1 lemon, juiced

1 TBS. raw honey or to taste

⅓ cup olive oil

¼ tsp. Sea salt

Freshly ground black pepper



1. In a food processor, add parsley, garlic, lemon zest, lemon juice, honey, salt and pepper.

2. While the food processor is running, add olive oil in a steady stream.

3. Once the parsley is all processed your dressing is done.  Taste to see if you need more honey or salt and pepper.

4. Store in a ball jar in the fridge for about a week, drizzle on any salad!!