Easy Lemon Dill Salad Dressing Recipe (Candida Diet)
This lemon dill dressing is candida diet friendly, paleo, AIP, gluten-free, dairy free, low oxalate, low lectin and elimination diet friendly.
Equipment
- Food processor or blender
- Cutting board
- Large knife
- Measuring cups and spoons
- Lemon juicerÂ
Ingredients
- 1/2 cup extra-virgin olive oil (or other oil of choice)
- 1/3 cup fresh squeezed lemon juice (juice of 2 large lemons)
- 1 fresh shallot
- 2 garlic cloves
- 1 bunch of frensh dill (roughly 1 cup packed)
- 1/2 tsp salt
Instructions
- Add your oil into your food processor or blender.
- Cut your lemons in half and juice them. Remove the seeds and measure out 1/3 cup of lemon juice. Add it into your food processor.
- Peel your shallot and garlic cloves and add them to your food processor.
- Pull the large stems off your fresh bunch of dill and add it all to your food processor. Don't worry about the smaller stems as everything will get broken down when blended.
- Add your salt and blend everything on high-speed until it is thoroughly mixed together. It will have a very smooth and creamy consistency once blended.
- Store your dressing in an airtight container or mason jar in the fridge for up to 1 week.
Notes
Above in the blog post I provide recipe ingredient substitutions and variations, dietary modifications, and storage tips.
Nutrition
Calories: 176kcalCarbohydrates: 2.6gProtein: 0.3gFat: 18.7gSaturated Fat: 2.6gPolyunsaturated Fat: 2gMonounsaturated Fat: 13.6gTrans Fat: 0gCholesterol: 0mgSodium: 196mgPotassium: 51mgFiber: 0.2gSugar: 1.4g
Tried this recipe?Let us know how it was!