Packed with zesty, uplifting flavors, this Garlic And Lemon Low-Carb Salad Dressing will add a special touch to everything from greens to grilled vegetables.
Most salad dressings at the grocery store are loaded with preservatives to make them more “shelf stable.” You’ll often see ingredients like sodium benzoate or potassium sorbate listed on the label. These are preservatives that help the dressing stay “fresh” for up to two years! Store-bought dressings also tend to rely on oils like canola or soybean, which offer little in the way of nutritional value. And more often than not, they’re watered down, too! On the flip side, if you’re aiming for something organic, clean, and preservative-free, get ready to pay a premium, as some bottles go for as much as $11!
That’s why making your own salad dressing is not only healthier and more affordable, but also so much more delicious. Take this zesty garlic and lemon low-carb salad dressing, for example. Made with fresh herbs and heart-healthy avocado oil, this beautiful blend tastes like springtime. It’s light, bright, and wonderfully fresh. I love it on salads, but it’s just as lovely drizzled over grilled zucchini, peppers, or eggplant. Sometimes I even serve it as a dip with raw veggies like carrot sticks, broccoli florets, pink radishes, and cherry tomatoes.
You may not be kissable after eating this garlicky dressing, but you won’t care one bit. It’s that good!
Honey? In a low-carb recipe?
Honey is essentially a type of sugar, so why is it used in this recipe? Well, a touch of sweetness can work wonders in a salad dressing to balance the acidity. In this case, raw honey is used instead of monk fruit, coconut sugar, or organic cane sugar because it adds a subtle, floral flavor that most alternative sweeteners lack.
While you wouldn’t want to slather honey on your breakfast toast if you’re watching your carbs, the small amount used in this recipe is fairly negligible. One tablespoon of raw honey contains about 17 grams of carbohydrates, but bear in mind that this is divided between eight servings.
If you prefer to keep the dressing 100% sugar-free, feel free to omit the honey and substitute it with two tablespoons of your preferred low-carb sweetener or one tablespoon of sugar-free maple syrup.
How do I store leftovers?
This salad dressing will keep well in a mason jar (or other airtight container) stored in the fridge for up to 1 week. Give the container a good shake before serving to re-emulsify the dressing.
Similar recipes to try
Nothing beats the flavor and freshness of a homemade dressing. Enough reason for you to always have some in your fridge, ready and waiting to transform your veggies. One of my favorite ways to dress up a simple bowl of greens is this tangy Dijon Vinaigrette. It’s also delicious instead of the dressing suggested in this Healthy Chopped Salad Recipe or even drizzled over this simple Keto Sautéed Broccoli Recipe. Looking for the perfect recipe to jazz up your lunchtime chicken salad? Try this creamy Keto Ranch Dressing Recipe.
Garlic And Lemon Low-Carb Salad Dressing
Ingredients
- 6 cloves garlic
- Juice of 1/2 a lemon
- 1/2 cup avocado oil
- 1 tablespoon raw honey
- 1 tablespoon fresh parsley roughly chopped
- 1/4 teaspoon thyme
- 1/8 teaspoon pepper
- Up to 3 tablespoons water to thin out optional
Instructions
- Add all ingredients to a blender or food processor and process until smooth. You can also use an immersion blender.
Leave a Comment