This recipe was a happy accident on our recent family vacation to a beach house down in California. I was on salad duty for our family’s Fourth of July bbq, and we had leftover sour cream from sourdough tortilla tacos the evening before. I had some apricots and arugula, and I knew I wanted lemon dressing, and I thought why not make it creamy!?

And so, this creamy lemon dressing was born. The fresh thyme was an addition I made later, and it adds such a nice touch. Feel free to use this as a base, though, and add whatever seasoning you desire. It’s a good one, and so versatile too! Plus, we get a delicious, grass fed probiotic sour cream, so there are many nutritional benefits to this dressing too: happy gut, vitamin c from the lemon, nourishing fats, and minerals from the sea salt. Win-win-win.

So far, I’ve loved it most atop stone fruit salads, including a roasted carrot (from our garden) and nectarine salad that will be coming to the blog soon.

Happy summer salad enjoying, friends!

Enjoy friends! If you do enjoy this recipe, I’d love to hear about it! Comment below or tag me on social media. Sending love and nourishment, now and always!

Hugs, Laura