Lemon-Thyme Dressing

Name: Lemon-Thyme Dressing
Total time: 5 min
Yield: Serves: 4 to 6 / Makes about ⅔ cup (180 ml)
Ingredients: ⅓ cup (80 ml) fresh lemon juice (about 2 lemons); 2 sprigs fresh thyme, leaves stripped and chopped, stems discarded; 1 garlic clove, sliced in half (see Note); 1 teaspoon sesame oil (OF: 1 teaspoon GF tahini); ½ teaspoon sugar; ½ teaspoon salt; ¼ cup (60 ml) olive oil (OF: ¼ cup/60 g plain GF hummus); Pinch black pepper

Preparation info

Serves:
4 to 6
/ Makes about ⅔ cup

Difficulty
Easy
Ready in
5 min

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

This is one of the few dressings in the book that calls for the traditional amount of oil in a vinaigrette. However, plain hummus and a touch of tahini yield a creamy alternative, so that’s the oil-free option here.

Ingredients

⅓ cup (80 ml) fresh lemon juice (about 2 lemons)
2

Garnish
Gluten-free
Vegan

Method

Combine the lemon juice, thyme, garlic, sesame oil, sugar, salt, and pepper in a jar with a tight-fitting lid. (OF: Add the tahini as well.) Whisk in the oil in a slow, steady stream and adjust the seasoning. Refrigerate for up to 5 days. (Remove the garlic clove before serving.)