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.
How to Make a Lemon Balm Vinaigrette
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!
- 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.
Zero carb recipe.
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Nutrition InformationYield 4 Serving Size Quarter of the recipe
Amount Per ServingCalories 362 Total Fat 40g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 35g Cholesterol 0mg Sodium 1mg Carbohydrates 0g Net Carbohydrates 0g Fiber 0g Sugar 0g Sugar Alcohols 0g Protein 0g