Tangy Dill Dressing

Low-fat dill salad dressing with ground pickles!

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Keto, Nut-free, Paleo, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:

Serves: 12

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup water
  • 1/4 cup apple cider vinegar
  • 1.5 tablespoon dried dill weed
  • 1 tablespoon gluten-free mustard
  • 1 tablespoon unpasteurized honey – see note
  • 1 tablespoon red onion
  • 1 garlic clove
  • 1/2 teaspoon Himalayan rock salt
  • 1 homemade pickle
  • freshly ground pepper, to taste

Instructions

  1. Add all ingredients to your blender and blend until smooth.

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Notes

Will keep in the fridge in an air-tight container for one week.

To make vegan, remove honey and add 1 pitted medjool date.

Nutrition Information Per Serving

  • Calories: 45
  • Calories from Fat: 38
  • Total Fat: 4.3
  • Saturated Fat: 0.6 g
  • Sodium: 113 mg
  • Carbs: 1.9 g
  • Sugars: 1.5 g
  • Protein: 0.2 g