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Tangy Dill Dressing

by August 21, 2017

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.

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:

45

Total Fat:

4.3

Saturated Fat:

0.6 g

Sodium:

113 mg

Carbs:

1.9 g

Sugars:

1.5 g

Protein:

0.2 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.

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