Lemon herby dressing

If I checked to see which ingredient pops up in my recipes the most, I’m sure it would be lemon. Useful for savoury or sweet recipes as well as drinks and smoothies, the humble lemon deserves much more attention than it gets.

Benefits of Lemon in Recipes

  1. Balancing Flavors:
    • The acidity in lemon juice can balance out strong flavors, particularly in green recipes like soups or smoothies, making them more palatable and well-rounded.
  2. Nutritional Benefits:
    • Vitamin C: Lemons are rich in vitamin C, which is essential for:
      • Iron Absorption: Helps the body absorb iron from plant-based foods, preventing iron deficiency.
      • Immune Support: Strengthens the immune system to fight off infections and illnesses.
      • Skin Health: Promotes healthy skin by supporting collagen production and acting as an antioxidant.
      • Antioxidant Properties: Protects cells from damage by neutralizing free radicals.
      • Co-factor in Chemical Reactions: Aids various biochemical processes in the body.
  3. Digestive Aid:
    • Protein Digestion: Lemon helps break down and digest protein, making meals easier on the stomach and improving nutrient absorption.
  4. Vinegar Alternative:
    • For those intolerant to vinegar, lemon serves as an excellent alternative, providing acidity without the adverse effects.
  5. Flavor Enhancement:
    • Lemon adds a refreshing, zesty flavor to dishes, enhancing their taste and making them more enjoyable.

ways to adapt this recipe

This lemon herby dressing is a super tasty and easy dressing to have in the fridge for adding to salads, cooked vegetables and even lentils and beans. You can adapt the type of herbs to whatever you have to hand or enjoy. Even if you don’t have access to a garden, herbs are easy to grow in pots on a balcony or kitchen window sill. And if you have excess fresh herbs, chop them up and pop them in the freezer for use in winter rather than throwing them away.

I use mustard in this recipe, but if you can’t tolerate it, just leave it out. You could add a little white wine vinegar instead but it’s not necessary. I use maple syrup to take the edge off the sharpness. If you don’t have any, sub with agave or a pinch of sugar if you don’t have an alternative.

This dressing keeps in the fridge for up to a week. If you are going to use it a few times, double the amounts and keep in a clean air tight container or jam jar.


Lemon herby dressing

A super tasty dressing that can be used on salads, vegetables and pulses.
Prep Time 5 minutes


  • 1 medium lemon juice only
  • 2 tbsp extra virgin olive oil or cold pressed flaxseed oil
  • 1 tsp Dijon mustard
  • 1 tsp maple syrup
  • 2 tbsp fresh herbs like oregano, basil, chives, parsley etc
  • salt and pepper


  • Place the lemon juice, oil, mustard and maple syrup in a small bowl. Whisk well to combine.
  • Finely chop fresh herbs of choice and add to the bowl with salt and pepper.
  • Whisk again then check for flavour. Add more flavourings as required.
  • Store in an air-tight jar.
Keyword anti-inflammatory diet, gut health, salad dressing, vitamin C

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