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    Home » Recipes » Vegan Recipes

    Salsa and Olive Oil Salad Dressing

    Published: Feb 13, 2012 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    This simple, basil-scented dressing of salsa and olive oil can be made in no time flat and offers an offbeat alternative for jazzing up all kinds of salads. Photos by Evan Atlas.

    Makes about 1 cup

    • ⅔ cup salsa, any variety of your choice, 
      homemade (such as Salsa Ranchera) or store-bought
    • ⅓ cup extra virgin olive oil
    • Juice of ½ to 1 lemon or lime, to taste (2 to 4 tablespoons)
    • 6 to 8 fresh basil leaves, finely chopped

    Combine the ingredients in a cruet and shake well, or in a small bowl and stir well. If the salsa is very chunky, you may want to first whirl the ingredients in a food processor or process briefly with an immersion blender.

    Refrigerate whatever is not used at once; bring to room temperature before using.

    Nutrition Information:
    Per 2-tablespoon serving: 90 calories; 9g fat; 130mg sodium; 1g carbs; 0g fiber; 0g protein

    Salsa and olive oil salad dressing recipe

    • See VegKitchen’s selection of Classic Salad Dressings.

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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