Karyn's Lemon-Herb Dressing

Today is the Summer Solstice and that means it's time for salads. For those of use with food allergies it's not easy to find salad dressings. You could browse the grocery isles for hours or resort to just making your own. This recipe is from Karyn Callabrese's book Soak Your Nuts: Cleansing with Karyn.

big salad.jpg

Salads are a great way to use up left over veggies from the crisper. I love radishes which are excellent for kidney health.


1 cup extra-virgin olive oil
1/2 cup freshly squeezed lemon juice
1/2 cup apple cider vinegar
1 cup purified water
1/2 cup Bragg's Liquid Aminos (please note: for some liquid aminos may cause a reaction, if it does for you I would omit and add a little extra sea salt to taste in place)
1/2 cup agave nectar (or other sweetener like stevia or brown rice syrup)
1/4 cup peeled garlic cloves
1 tsp sea salt
3/4 tsp dried basil
3/4 tsp dried dill weed
3/4 TBS dried oregano
3/4 tsp dried rosemary
3/4 tsp dried thyme
Pinch of dried bay leaf
1 TBS dulse flakes
What you'll do:
Combine the oil and lemon juice in a blender and process on the lowest speed. With the blender running, adding the ingredients in this order through the cap opening in the lid: vinegar, water, Bragg's Liquid Aminos, agave nectar, garlic, salt, basil, dill weed, oregano, rosemary, thyme, and bay leaf. Turn off the blender. Add the dulse and pulse just until it is evenly distributed. Store in a sealed glass jar in the refrigerator, this dressing will keep for 4 weeks. You can also use this dressing as a party dip which is great to bring to all those potlucks and parties you will be invited to this summer.
Recipe reprinted with permission from Karyn Calabrese.

Leave a comment