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.


I’d love to know if you try this, comment below with your favourite vegan salad dressings, and be sure to tag me on instagram @vegcouver so I can see your food!

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