We were craving some crispy fresh veggies for dinner this week.
So I whipped up my lemon potatoes from this recipe and made a creamy lemon dill dressing. Just the thing when you are craving something refreshing! This recipe makes enough for about 4-6 dinner sized salads, depending how heavily you dress.
Vegan Lemon Dill Dressing
- juice from 1 lemon
- 1/2 cup vegan mayo or plain coconut yogurt
- 1/4 cup fresh dill, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp coconut sugar or agave nectar
- 1 tsp apple cider vinegar
- salt & pepper to taste
Whisk together all ingredients, except dill, then when you have a smooth dressing, fold in your chopped dill.
This dressing is good right away, but its better if you let it sit in the fridge for a few hours before serving. then the flavours really come together.
I served this over a greek-inspired salad, with grape tomatoes, roasted potatoes, red onion, cucumbers and romaine lettuce.