This Lemon Balm Vinaigrette is a refreshing and herby salad dressing for the summer! Zero carb, keto, sugar free, and LCHF recipe.
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When I started my herb garden two summers ago, one of the herbs I added was lemon balm. Not for any particularly good reason other than it was one I didn’t have. Since then it has survived the Midwest winters, and every summer grows vigorously. And each summer I cut it back to stop it taking over – but not once have I actually used it for anything! This year I decided to finally put it to work, so I did some research.
It turns out you can use it in drinks, sauces, salad dressings, and more! The lemon taste can be quite mild, but I decided to make a lemon balm vinaigrette as my first recipe. It was a great success, and added a wonderful herby refreshing taste to the salad.
To make the dressing I used the blender attachment on my favorite stick blender. For this sort of quantity it is perfect! I combined extra virgin olive oil, white wine vinegar, garlic paste, salt, black pepper, and of course the lemon balm leaves. It takes just a few seconds to whizz together and emulsify.
Top tip! Need some EVOO? Check out my article on the benefits of olive oil for low carbers and how you can get a quality bottle for just $1 if you’re in the US!
And it’s ready!
Lemon Balm Vinaigrette
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- ¾ cup extra virgin olive oil
- 3 tbs white wine vinegar
- 1 tsp garlic paste
- salt and black pepper
- 8 large fresh lemon balm leaves
- Combine all ingredients together in a small blender until emulsified.