Lemon Shallot Vinaigrette

Lemon Vinaigrette 2

When eating a whole-food, plant-based diet, it is important to make sure your condiments are healthy. I remember cleaning out my refrigerator and really reading the labels on my so-called “healthy” salad dressings. (Can you say Yucky?) Making your own vinaigrettes from whole ingredients is so easy and they taste SO much better! This is one of my go-to vinaigrettes that I whip up and keep in my refrigerator for the week. This is delicious on salads, but it is also good on nourish bowls and drizzling on vegetables. Get out that food processor or blender and give this vinaigrette a try!

Lemon Vinaigrette

1 garlic clove
3 tbsp shallots
1/4 cup honey
1/4 cup fresh lemon juice (also could substitute lime juice)
1 tbsp balsamic vinegar
1/4 cup red wine vinegar
1/2 tsp sea salt (or to taste)
1/2 tsp freshly ground black pepper
1/4 cup olive oil or grape seed oil

Peel the garlic and shallots and roughly chop. Add the shallots and garlic to a food processor and pulse until finely minced. You could also use a high-speed blender. Add the honey, lemon juice, balsamic vinegar, red wine vinegar, salt and pepper. Puree for a minute or two. Then add the oil and puree again. Taste the dressing to see if there is enough seasoning and sweetness for your liking. Adjust if necessary.
This dressing can be stored in an airtight container for at least a week in the refrigerator. (Recipe Source: Rouxbe)

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