Every Helping
Sign in

Dinner recipe · from the recipe book

Green Herb Kale Lemon Vinaigrette

A bright, grassy green vinaigrette blended smooth with kale, basil and cilantro, sharpened with lemon and a hint of cumin to cling to caramelized roasted vegetables.

Green Herb Kale Lemon Vinaigrette

Ingredients

  • 1½ cups chopped30 gKalestems removed, leaves torn
  • ½ cup leaves10 gFresh basilleaves only
  • ½ cup chopped8 gFresh cilantrotender stems and leaves
  • 1 lemon, juiced45 gLemon juice
  • 1 tsp2 gLemon zest
  • ¼ cup50 gOlive oil
  • 1½ tbsp20 gWatercold
  • 1 tsp7 gMaple syrup
  • 1 clove3 gGarlicpeeled
  • ½ tsp1 gGround cumin
  • ⅛ tsp1 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Prepare first: strip the kale leaves from their stems and tear them, pick the basil leaves, trim the cilantro, peel the garlic and zest the lemon before juicing.
  2. Add the lemon juice, lemon zest, garlic, maple syrup, cumin, salt and black pepper to the blender and blend for 10 seconds to break down the garlic.
  3. Add the kale, basil, cilantro and cold water, then blend until the greens are finely puréed, scraping down the sides once.
  4. With the blender running on low, slowly pour in the olive oil until the dressing is thick, smooth and emulsified.
  5. Spoon a little dressing over a roasted vegetable to check the seasoning and adjust if needed, then divide into four portions.
  6. Drizzle over warm roasted vegetables; refrigerate leftovers covered for up to 3 days and shake or stir before using.

Allergens: none of the nine major allergens in the ingredients as written.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book