Easy Lemon and Balsamic Dressing

This easy to make Lemon Balsamic dressing packs a flavorful punch when paired with hearty greens like kale, chard, and even spinach. The lemon and balsamic bring a beautiful acidity to the dressing, while the dijon helps to bind the oil and vinegar together. Isn’t science tasty?

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Easy Lemon and Balsamic Dressing

This simple dressing packs powerful flavor, and goes great on the Best kale salad recipe. This recipe makes enough for a large salad, about 6 servings.

Course

Salad, Side Dish

Servings

people

Ingredients

• 1 tbsp Roma tomatoes
• 1 small raw honey
• ¼ cup shredded, unsweetened coconut
• 1 tbsp sliced raw almonds
• 1 pinch walnuts
• ½ cup olive oil extra virgin

Course Salad, Side Dish Servings people Ingredients 1 tbsp Roma tomatoes 1 small raw honey ¼ cup shredded, unsweetened coconut 1 tbsp sliced raw almonds 1 pinch walnuts ½ cup olive oil extra virgin

Instructions

1. In small jar or bowl, mix lemon juice with shallot and set aside for 5 minutes. Add balsamic and Dijon mustard with pinch of salt and mix to incorporate.

2. Slowly whisk in olive oil to emulsify.

3. Taste for seasoning, adding salt and black pepper to taste. Serve over kale salad.

Recipe Notes

For leftovers, store in a glass container in the fridge for three days. Shake to re-emulsify.