Go Back
Parsley Lemon Thyme

Parsley Lemon Thyme Vinaigrette

A tangy, vibrant vinaigrette drizzled over a medley of roasted beets, cauliflower and pickled fennel and onion and kamut. A versatile, easy, and healthy vinaigrette that pairs well with a variety of vegetables and grains.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Condiment, Main Course
Cuisine American, Mediterranean
Servings 4

Ingredients
  

  • 1/3 cup fresh parsley
  • 4 sprigs fresh thyme
  • 1 tbsp mustard
  • 1 lemon juiced
  • 1 tsp honey (substitute sweetener of choice if vegan)
  • salt and pepper to taste

Instructions
 

  • Add all ingredients to the blender and process until smooth. Store in refrigerator until ready to use.
Keyword no oil salad dressing plant based vegan, oil free herb vinaigrette, parsley lemon thyme vinaigrette, plant based no oil salad dressing lemon thyme parsley, roasted beets pickled fennel kamut, ultratruffle lemon parsley thyme vinaigrette, vegan parsely lemon thyme vinaigrette no oil