I know, I know, why make a salad dressing when buying it is so much more efficient? Well this dressing can double as a dip for a crudité plate/charcuterie platter/bread + butter board/whatever you dang well want to dip into it. AND because it's not loaded up with preservatives it tastes just that much better.

PRO TIPS:

• Typically the dressing calls for lemon juice, which I did not have so I subbed with some key lime juice I had on hand and boy was it delish (though lemon juice is just fine too!).
• No need to thoroughly chop the herbs before you put them in the blender, just a rough chop works out perfectly!

• Make sure to have a bowl of ice water with ice setup to shock your veggies after boiling them so they don't overcook!
• For the cucumber, if you got an English/hot house cucumber you do not need to remove the seeds. If you opted for another type of cucumber you will want to cut the cucumber in quarters, then slide your knife down the center to remove the seeds.
• Prior to mixing in your dressing, ALWAYS salt and pepper your lettuce/veggies. This is what makes salads so good when you go out to eat is not only there flavor in the dressing but the salad base also has s + p to balance everything out.
• Be generous with this dressing, I am normally a light dressing kind of person but these veggies can use all the dressing to really elevate this into a luxe salad!

RECIPE:                                                                               

Serving Size: 3 cups

• 1 garlic clove
• 3/4 cup mayo
• 3/4 cup sour cream
• 1/2 cup parsley
• 1/4 cup tarragon
• 3 Tbsp chives
• 2 Tbsp key lime juice
• Salt + pepper

1. Roughly chip the garlic and the herbs.
2. Place all ingredients into a blender and puree until smooth.