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.

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