Zucchini Herb Dressing

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zucchini herb dressing

Today is my day off (yay!) so I have time to catch up on cleaning and organizing, which I have been putting off. For a quick lunch, I made this simple green salad tossed with a homemade creamy zucchini herb dressing. I love to make my own salad dressings because it saves a lot of money, there are no preservatives, and I can control the amount of salt I add to them. This dressing only takes a few minutes to make, and gives a simple salad a lot of flavor. It is made with fresh organic zucchini, plain yogurt, olive oil, lemon, garlic and herbs. I used dried oregano from my Grandma’s garden. I like to pulse my blender a few times to keep a chunky consistency, because I love eating raw zucchini and in a salad it is even better! Next time I will add some cucumbers to my salad, too. Careful not to add too much garlic, or it overpowers the entire dressing (oops-have done that before!).

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Zucchini Herb Dressing
 
Prep time

Total

 

Type: Dressing
Serves: 4

Ingredients
  • 1 cup chopped organic zucchini
  • 2 small garlic cloves, peeled and chopped (or 1 large clove)
  • ¼ cup olive oil
  • 2 tbsp plain yogurt
  • 2 tbsp lemon juice
  • ¼ tsp dried basil
  • ¼ tsp dried oregano
  • ¼ tsp dried dill
  • Pinch of salt

Instructions
  1. Add all ingredients to a blender and pulse for a chunky consistency or blend until smooth.
  2. Keep in the refrigerator until ready to serve, up to 3 days covered.
Makes ~1 cup