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.
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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 362Total Fat 40gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 35gCholesterol 0mgSodium 1mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.
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