Herbs are packed with nutrition and flavors. We should have them every day, but sometimes is hard to incorporate them all into our menus. This plant paradox herb vinaigrette does just that. It’s an easy-to-make, vibrant, fresh and tasty addition to any meal.
Add nutrition, flavor and color to any meal
In my opinion, this herb vinaigrette is the perfect lectin-free way to add taste and nutrition to your dishes. It can be made in a bigger quantity, stored in the fridge for a few days, or even frozen.
The main herbs used here are parsley, cilantro, mint and basil. If it happens you only have three of them, go ahead and make it. It will still be delicious. I made it without basil and it was perfect.
In the original recipe, I used red wine vinegar, but it works well with apple cider vinegar too. I wouldn’t skip the garlic and green onion.
These herbs are relatively easy to find any time of the year, but this herb concoction is perfect when spring comes. Add this vibrant green concoction to all your grilled or seared meats, or to roasted cauliflower, roasted okra or any other grilled or roasted veggies.
Make sure you use a good quality extra virgin olive oil. I recommend reading my article How to Pick the Best Olive Oil (Helpful Tips from Dr. Steven Gundry).
You just need a food processor to make this plant paradox herb vinaigrette. If you want a creamier consistency, you can also use a blender. Is ready in no time and can be stored in the fridge for a few days, or even frozen.
How to serve plant paradox herb vinaigrette
More green sauces and dressings
- Parsley and Chives Chimichurri with Sumac
- Gremolata Sauce with Mint
- Green Dream Herb Dressing
- Carrot Tops Salad Dressing
*This page contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.
Plant Paradox Herbs Vinaigrette
This plant paradox herb vinaigrette is my favorite way to add tons of herbs and healthy fats to my meals and it's so versatile, it goes with anything.
- 1 big bunch of fresh parsley
- 1 big bunch of fresh cilantro
- 1 small bunch of basil (only leaves)
- 1 small bunch of mint (you can use stems too, just remove the super thick ones)
- 1/2 cup extra virgin olive oil (or more depending on the consistency you want)
- 1, 2 garlic cloves or spring garlic
- 3 scallions / green onions
- 1 teaspoon red wine vinegar/apple cider vinegar (start with this, taste and add more if you need)
- salt and pepper to taste
Wash, dry well the herbs, and roughly chop all the dry ingredients.
Add them to a food processor, and process until they are super finely chopped and mixed well. If you want a more creamy consistency, use a blender instead.
Start adding extra virgin olive oil to the processor and mix at the same time, until you add the 1/2 cup of EVOO or until you get the desired consistency. Add the vinegar, taste and add more if needed. Add salt and pepper to taste.
Store in a glass jar in the fridge, or you can freeze some.