Main Course
Lemon and Honey Salad Dressing
Tips for Sustainable Food Use and Waste
Try to use organic lemons if possible or else wash them in a little warm water and baking soda before you use them. This will help to reduce exposure to harmful pesticides and support sustainable farming practices.
Choose locally sourced ingredients to reduce the environmental impact of transportation and support local farmers. This is not really possible for lemons in Ireland but maybe try to source them from Eurpore and not South America.
Use all parts of the lemon, including the zest, to minimise waste. I love to grate in the zest to the dressing for extra flavour.
Use a reusable glass jar or bottle to store the dressing instead of single-use plastic containers.
Use leftovers of the dressing as a marinade for chicken, fish or vegetables to prevent waste.
Try to use organic lemons if possible or else wash them in a little warm water and baking soda before you use them. This will help to reduce exposure to harmful pesticides and support sustainable farming practices.
Choose locally sourced ingredients to reduce the environmental impact of transportation and support local farmers. This is not really possible for lemons in Ireland but maybe try to source them from Eurpore and not South America.
Use all parts of the lemon, including the zest, to minimise waste. I love to grate in the zest to the dressing for extra flavour.
Use a reusable glass jar or bottle to store the dressing instead of single-use plastic containers.
Use leftovers of the dressing as a marinade for chicken, fish or vegetables to prevent waste.
Ingredients
- 60 mls freshly squeezed lemon juice
- 30 mls honey
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
- 120 mls olive oil
Method
- In a small bowl, whisk together the lemon juice, honey, Dijon mustard, salt and black pepper until well combined.
- Slowly drizzle in the olive oil while continuing to whisk the dressing, until the dressing is emulsified and well combined.
- Taste the dressing and adjust the seasoning as needed.
- Serve the dressing immediately over your favourite salad, or store it in an airtight container or old glass jam jar in the refrigerator for up to 1 week.
Latest recipes
You might also like ...
Breakfast
Apple & Cinnamon Overnight Oats
Main Course
Slow Cooker BBQ Pulled Pork
Stay in touch
The Weekly Edit
Thousands of people start their weekend with The Weekly Edit in their inbox — the latest recipes, a little inspiration, honest food thinking, and the kind of insight that quietly changes how you cook, eat, and live.
Every Saturday: what Aisling's eating, recommending, and thinking about this week.
Every Saturday: what Aisling's eating, recommending, and thinking about this week.
Unsubscribe anytime. Read the Privacy notice.