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Lemon Basil Vinaigrette

July 11, 2016

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-2 Handfuls of fresh basil

-1-2 cloves of garlic

-1/2 teaspoon salt

-4 Tablespoons of olive oil

-4 Tablespoons of fresh squeezed lemon

-2 Tablespoons of water

-1-2 Tablespoons coconut aminos (you could substitute with honey), optional

-2 Tablespoons of whole, plain yogurt, optional

Throw everything in the blender & viola!

I’ve been trying to incorporate more herbs into our food. This is a nice dressing for a summer salad and the basil isn’t too overpowering. If you really like savory, leave out the coconut aminos/honey. If you like your dressing creamy, use the yogurt. It tastes great with or without the yogurt. I didn’t measure everything exactly, so, you might want to play with the amounts.

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2 Comments

  • Reply Amy Vu July 12, 2016 at 3:10 pm

    I tried to pin your recipe but it said they couldn’t find an image to pin.

    • Reply Tiana July 12, 2016 at 3:51 pm

      Thank you! I’m so, so sorry! I’m trying to figure out how to make the photo within the guidelines, as far as size, for Pinterest. I’m hoping to resolve the problem soon. Thanks for taking the time to comment & let me know.

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