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Creamy Lemon Rosemary Salad Dressing

by April 19, 2017

Dairy-free, creamy salad dressing made with tahini and fresh lemon juice.

Eating Style:

Candida Friendly, Dairy-free, Egg-free, Gluten-free, Grain-free, Keto, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves:

4

Ingredients

  • 2 tablespoons chopped white onion
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons tahini (sesame paste)
  • 1 small clove garlic
  • 1/2 teaspoon gluten-free Dijon mustard
  • Sea salt and pepper to taste
  • 1/2 tablespoon fresh rosemary leaves, packed

Instructions

  1. Add all ingredients but rosemary leaves into the jug of your high-powered blender. Blend on high until smooth. Add the rosemary leaves and pulse, just briefly. Set aside.

Nutrition Information Per Serving

Calories:

106

Calories from Fat:

94.5

Total Fat:

10.5 g

Saturated Fat:

1.6 g

Sodium:

165 mg

Carbs:

2.7 g

Dietary Fiber:

1 g

Net Carbs:

1.7 g

Protein:

1.5 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

Read more about me...