Fresh Mint Vinaigrette

If you're getting mint in this week’s CSA delivery and wondering what to do with it beyond mojitos—start here.

This mint vinaigrette is bright and tangy. It’s the kind of dressing that instantly makes a salad feel more special, and it happens to be incredibly simple to throw together. All you need is olive oil, lemon juice, a bit of sweetness, mustard, and a big handful of fresh mint.

Mint Vinaigrette Recipe

Ingredients:

• ½ cup olive oil

• ½ cup lemon juice (about 2 lemons)

• ½ cup fresh mint, chopped

• 3 Tbsp honey or maple syrup

• 2 Tbsp Dijon mustard

• 2 garlic cloves, minced or microplaned

• 2 tsp salt

• Black pepper to taste

Optional upgrades: Add a couple tablespoons of tahini or Greek yogurt to make it creamy.

Instructions:

Just whisk everything together in a bowl or shake in a jar. This keeps in the fridge for up to a week, but fair warning—it probably won’t last that long.

What to Serve It With

This dressing goes with just about anything green or grilled. Here are a few favorite ways to use it:

• Drizzled over a big salad of greens, microgreens, and herbs

• Tossed with roasted carrots or beets

• Spooned over grilled chicken or fish

• Or try it on a Grilled Asparagus Salad (recipe below).

Grilled Asparagus Salad with Mint Vinaigrette

Ingredients:

• 2 bunches asparagus

• ½ cup roasted and salted pistachios

• ½ cup chopped fresh herbs (like parsley, mint, and/or dill)

• Optional: ½ cup crumbled feta

Instructions:

1. Trim the woody ends off your asparagus and toss with olive oil and salt.

2. Grill for 4–5 minutes until slightly charred but still crisp-tender. (You can also roast or sauté.)

3. Let cool, then chop into bite-sized pieces.

4. Toss with pistachios and a few spoonfuls of the mint vinaigrette.

5. Top with herbs—and feta, if you’re feeling fancy.

Tip: If your asparagus is ultra-fresh, you can skip the cooking altogether and slice it thin for a raw salad. The vinaigrette does the work of softening and flavoring.

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