A nice, light, summery dressing for Buddha bowls and salads – pictured here with the little bowl I made for lunch. You can play with the relative amount of herbs or the kind of vinegar you use.
- 3 cups herbs: combination of parsley, cilantro, and mint
- 3 garlic cloves
- 1/2 cup apple cider vinegar
- 1/4 cup olive oil
- 1/4 cup water
- pinch of salt
Blend and refrigerate.
No comment yet, add your voice below!