Chopped Salad with Low-Fat Lemon Tarragon Dressing

June 16, 2016

This chopped salad with low fat lemon tarragon dressing is easy to make, and it’s vegan, paleo-friendly, low carb, and delicious.

This chopped salad with low fat lemon tarragon dressing is easy to make, and it’s vegan, paleo-friendly, low carb, and delicious.

I get a lot of emails requesting oil-free salad dressing recipes.  The best way to get an incredible decadent flavor and texture with an oil-free dressing is to blend broth, lemon juice, and roasted garlic. The broth and garlic give the dressing a rich creamy texture and divine flavor, and the lemon juice brightens and lifts the flavor and adds a nice mellow zestiness.

To that base, you can then add any aromatics and flavor enhancers you desire. I love this mix of fresh tarragon and Dijon mustard. It pairs so well with this simple hydrating salad. But, a mixture of fresh herbs like cilantro, basil, and chives with some red pepper flakes is also magic!

I always use Massel broths, because they’re superior in quality and flavor, and are gluten-free, vegan, non GMO, and with no added MSG. The broths come in vegetable, chicken-flavored, and beef-flavored varieties, and you can choose from stock cubes, powder, or concentrated liquid. The broth does contain some non gmo canola oil and olive oil, but it is very minimal, and there is no oil in the dressing.

This broth is so good that Massel is a household name in Australia, enjoying over 70% of the marketshare. Everybody I know uses it in Oz. My mum has been using it for over 35 years, so I grew up using it. I haven’t found any other commercial broth anywhere in the world that comes close to it, and every time I share it with a friend here in the United States they are amazed, and then put 20 of their friends onto it. It is really that good.

The entire Massel range is available nationwide in pretty much every grocery store that exists in Australia. Currently, in the United States, it is available at select grocers and health food stores, and some Wholefoods. Use the store locator on the Massel website to find your local store, or order online.

This product is so far superior to anything else on the market that it is only a matter of time before Massel sweeps the U.S like it has in Australia.

I’m using the chicken-flavored broth in this salad dressing. For those of us living a vegan lifestyle, the chicken-flavored (but vegan) broth is a game changer. It literally tastes like it contains chicken fat. When I was at Expo West earlier this year, the vegans (and everybody else) were utterly astounded at the flavor. It is so delicious so you can drink it! This broth makes an unbelievable vegan chicken-noodle soup.

I am very particular about the brands that I represent in an official capacity, and I’m very proud to be the ambassador for Massel. This is a an incredible family-owned company committed to excellence, and their product has a quality that you can really trust.

Don’t miss this salad. Even if you’re not watching your fat consumption, this salad is sensational.

*I’m an ambassador for Massel, but my opinions are my own.


Chopped Salad with Low-Fat Lemon Tarragon Dressing

This chopped salad with low fat lemon tarragon dressing is easy to make, and it's vegan, paleo-friendly, low carb, and delicious.

Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 4
Author Tess Masters




  • 1 shredded romaine heart
  • 1 medium green apple, cored and diced
  • 1 English cucumber, skin on and diced 
  • 2 ribs celery, diced 
  • 2 tablespoons finely chopped flat-leaf parsley


  1. Preheat the oven to 375°F (190°C).
  2. Cut off the top of each of the heads of garlic, and brush each head with 1 teaspoon of extra-virgin olive oil and sprinkle with a pinch of salt. Wrap each bulb in parchment paper, then foil (to allow the garlic to steam and not burn, and to reduce aluminum transfer), and roast in the oven for 40 60 minutes, until tender. Allow the bulbs to cool, and then squeeze the garlic pulp out of the peels. This should yield 2 to 3 tablespoons of mashed roasted garlic. Set aside.
  3. To make the dressing, throw the roasted garlic into the blender with the broth, lemon juice, mustard, salt, and pepper, and blast on high for about 30 seconds until smooth and creamy. Add the tarragon and process on medium for 5 to 10 seconds until broken up but not completely pulverized. Set aside.
  4. In a large bowl, toss the romaine, apple, cucumber, celery and parsley. Stir in the dressing and serve immediately. 

Recipe Notes

Find more recipes using Massel broth
Photo by Trent Lanz; styling by Alicia Buszczak