I do buy shop bought salad dressings sometimes (so convenient), but enjoy home made dressings much more. This one is adapted from the creamy honey & lime dressing on one of my favourite food sites, Clean Cuisine.
I had to adapt it because the use of one of the key ingredients, hemp seed, is still prohibited as a food under the Australia New Zealand Food Standards Code. This is not because of any safety concerns about hemp as a food product, but for the potentially confusing message it may send to consumers about the consumption of hemp (cannabis) and potential issues with law enforcement. See these posts from Food Standards and from ABC news for more info.
You can buy hemp seed here, but only on the basis that you agree to use it “externally” – there is a helpful recipe for “hemp skin food” on the packet.
Swapping hemp seed for a mix of flax seed and nuts has worked for me. Hemp seeds are a little more bitter than most nuts (don’t ask me how I know) which means less honey / dates needed as sweeteners to balance the dressing, unless you have a sweet tooth like me and enjoy it just the way it is.
The original recipe used lime and coriander, but lemon with a mix of whatever green herbs you have on hand tastes great too.
Lemon & honey green dressing
¼ cup chopped green herbs [I used basil and parsley]
¼ cup extra virgin olive oil / and or rice bran oil
3 tablespoons seeds and/or nuts [I used 1 tablespoon flaxseeds and 2 tablespoons macadamias]
¼ cup fresh lemon juice
2 cloves chopped garlic
1 teaspoon wholegrain mustard
2 teaspoons honey
3 pitted dates
3 tablespoons water, and add more water a teaspoon at a time if it is too thick
salt, to taste
Blend all ingredients in a blender. Store in the fridge and if it thickens a bit, add a teaspoon of water and mix through.
Tasted great served with a simple salad with quinoa and tinned salmon, with “Not quite life-changing bread” on the side.