Cool, tangy, and refreshingly herbal, this Creamy Mint Dressing brings a burst of flavor to everything it touches. Originally created for the Grilled Strawberry and Little Gem Salad, it’s equally delicious drizzled over grilled shrimp, lamb meatballs, or falafel. The combination of yogurt, white balsamic vinegar, and fresh mint creates a light, velvety dressing with just the right balance of sweetness and acidity — perfect for summer salads, grain bowls, or sandwiches layered with herbed chicken.
INGREDIENTS:
1/4 cup fresh mint leaves, packed (use tender leaves from the tips)
1/4 cup white balsamic vinegar
1/8 cup agave syrup or sugar
1/2 teaspoon Dijon-style mustard
Salt and pepper to taste
1/4 cup grapeseed, sunflower, or other neutral-flavored oil
1/2 cup plain yogurt (with whey poured off)
METHOD:
In a blender, combine mint leaves, vinegar, agave (or sugar), mustard, salt, and pepper. Blend on high for 30–60 seconds, until the mint is completely puréed and no pieces remain.
With the blender running, remove the center plug and slowly drizzle in the oil in a thin, steady stream. Blend until emulsified and slightly thickened.
Reduce the blender speed to low, add the yogurt, and blend just until smooth and creamy. Taste and adjust seasoning as needed.
Transfer to a covered jar and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
SERVING SUGGESTIONS:
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Drizzle over grilled shrimp, lamb kebabs, or falafel.
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Use as a dip for raw vegetables or pita wedges.
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Spoon over roasted carrots or beets for a cooling contrast.
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Spread on herbed chicken sandwiches or wraps instead of mayonnaise.
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Toss with butter lettuce, cucumber, or melon salads for a refreshing twist.
YIELD: 1 1/4 cups
