Dress a spring salad, drizzle this over baked potatoes, or spoon it on baked Atlantic Cod.  I tried all of these.  Tough work; taste testing!  It’s a delightful dressing with all the goodness and live enzymes intact. I’m ready to totally kick the bottled dressing habit.  The bright green color will grow dull when it is refrigerated over night.  Don’t despair.  The great flavor remains.

Lemon Chive Salad Dressing


  • Prep time
  • 10 minutes
  • Dietary

  • Gluten Free
  • Meal type

  • Condiment
  • Misc

  • Pre-preparable, Serve Cold

Here’s one way to use the first herb to appear in my garden after the snow melts! What a delight to pick this aromatic herb and incorporate it into a meal.


  • 1/4 cup lemon juice (freshly squeezed)
  • 5 tablespoons olive oil
  • 1/4 teaspoon local honey (Or substitue a drop of stevia)
  • salt and ground pepper (to your taste)
  • 4 tablespoons fresh chives (finely chopped)
  • 4 tablespoons fresh chives


  • Step 1
  • Fresh picked from the garden and finely chopped

    Wash and then chop the chives.
  • Step 2
  • Wisking olive oil and fresh squeezed lemon juice for a dressing.

    Whisk together the lemon juice, olive oil, and honey. Whisk until an emulsion is achieved. Stir a pinch or two of salt and ground pepper.
  • Step 3
  • DSC_0688

    Add the chopped chives. Stir again and the dressing is ready to use in another dish or serve along side of a salad.