About
This is the ultimate, low-carb, Keto, Paleo Lemon Garlic Vinaigrette. Super bright and tart, thanks to the star ingredient: freshly squeezed lemon juice. The dressing is perfectly seasoned with kosher salt and grated garlic. It works well for obvious uses like over a fresh salad with plenty of vegetables and meat on top, but it also works well as a Keto sauce for things like steamed flounder or as a dressing for sauteed green beans. It would also work well as a condiment to dip veggies.
How do I prepare the garlic for this dressing?
The garlic should be grated on a fine grater or taken through a press. Mincing the garlic will leave pieces of garlic throughout, and the flavor will not be as lovely.
Can I change up the ingredients in the recipe?
The lemon juice can be substituted with lime juice or any vinegar for that matter. The apple cider vinegar can be substituted for red wine vinegar, white wine vinegar, or champagne vinegar. The secondary vinegar is used in a small amount but helps to accentuate the main acid in the dressing.
What kind of seasonings can I add?
Black pepper is optional, but it is very tasty to add, especially if you are using the dressing for a steak salad. Feel free to add other fresh spices like oregano, thyme, rosemary, or dry spices like herbs de Provence. If wanting to make an Asian-style salad, use lime juice as the base acid, but add one teaspoon of sesame seed oil. There are many ways to adapt this recipe to make it work for you.
Suggested pairings
A great salad that is delicious with a lemon vinaigrette is this Simply omit the dressing in this recipe and substitute for this lemon garlic vinaigrette.
Ingredients
- ½ cup lemon juice
- ½ cup extra virgin olive oil
- 1 teaspoon apple cider vinegar
- 2 teaspoon coarse kosher salt by morton
- 1 clove garlic
Instructions
- Cut lemons in half and squeeze them through a mesh strainer. Better yet, use a citrus reamer or press to quickly squeeze the lemon juice from the lemons. Then pour the lemon juice through the mesh strainer to remove the pulp. It is ok if some pulp gets into the juice. In fact, the pulp is very tasty so if you like pulp add some to the lemon juice.
- In a liquid measuring cup, measuring the lemon juice to ½ cup. Then add the extra virgin olive oil to it. Pour the ingredients into a quart-sized deli container with a lid.
- Add 1 tsp apple cider vinegar (or 1 teaspoon of any other vinegar here for flavor contrast). I like apple cider vinegar for its butyric acid content.
- Using a deli container is helpful for storing the dressing and makes it easy to shake with a lid. Next, add the kosher salt.
- Using a fine grater, grate the garlic into the vinaigrette. You can use a garlic press if you do not have a fine grater like the one in the picture. Do not mince the garlic as there will be pieces of garlic throughout instead of a homogeneous mixture.
- Using a small whisk, mix all the ingredients together until it turns creamy. This means that it is emulsified properly. You can store the finished dressing in the fridge until it is ready to be served. Before serving, be sure to whisk the dressing or give it a good shake if your container has a lid. Serve cold on your favorite salad or vegetables.
Nutrition Facts
- Servings: 4
- Calories: 246.8kcal/1032.5kJ (per serving)
- Fat: 27.1g (per serving)
- Carbs: 2.4g (per serving)
- Protein: 0.2g (per serving)
