Golden salad dressing

We¬†use this dressing for¬†most of¬†our salads. It¬†is¬†super quick to¬†make, requires only one fresh ingredient‚ÄĮ‚ÄĒ‚ÄĮlime‚ÄĮ‚ÄĒ‚ÄĮand¬†stays alive for¬†two weeks in¬†the¬†fridge.


Yields 200 ml

  • 180¬†ml of¬†olive¬†oil
  • 1 lime¬†juice
  • 1¬†tablespoon of¬†Dijon¬†mustard
  • 1¬†tablespoon of¬†honey
  • 1¬†clove of¬†garlic¬†pressed
  • salt
  • freshly ground black¬†pepper


  1. Combine olive oil, lime juice, mustard, honey, and pressed garlic, then whisk to blend. Add more olive oil to achieve desired consistency (liquid but not too watery).
  2. Season with salt and pepper to taste.

Notes & tips

Keep in a fridge for up to two weeks. Shake before using again.

If the olive oil became solid in the fridge, let it warm to room temperature or quickly warm up in a microwave.

The easiest way to peel garlic is to smash it: put a clove of garlic on a cutting board, put your chef’s knife on top of it so the blade side lays on the clove, and hit the side of the knife with your hand. Now you could peel the clove.

This recipe is¬†based on¬†a¬†recipe from Kathryne Taylor‚Äôs book ‚ÄúLove Real¬†Food‚ÄĚ.