This is my go-to dressing recipe and I use it on top of fresh green salads, as well as baked wild salmon, roasted chicken breasts, and many more things! I make a batch every weekend using whatever fresh herbs I could find at the market that week and store it in a mason jar in the fridge so that I have a junk-free, home-made salad dressing ready during the working week! Chia seeds act as a thickening agent in this dressing. I use whole chia seeds since we both like the texture but if you like you can use ground chia seeds instead.
3 Tbsp Finely Chopped Herbs (I usually use a combination of parsley, dill and cilantro)
1/2 cup of Fresh Lemon Juice
1/2 cup Filtered Water
1/2 cup Good Quality Extra Virgin Olive Oil
1/2 Tsp. Fine Himalayan Pink Salt (or more if you like it saltier!)
1 Tsp. Maple Syrup
2-3 Tsp. Chia Seeds
Place all the ingredients in a 16 ounce mason jar, close the lid and shake vigorously. Allow the dressing to sit for at least 2 hours before using so that the chia seeds form a gel. Keep the dressing in the fridge for up to one week.
Note: The olive oil and the chia seeds thicken and separate from the rest of the dressing as it sits in the fridge, so I always let the dressing come to room temperature and shake the jar before pouring.