Are you looking for a way to add a burst of flavor to your salads, seafood, or grilled veggies? Look no further than lemon and dill vinaigrette!
One of the best things about this vinaigrette is its versatility. It goes well with a wide range of ingredients, making it a go-to option for adding flavor to your meals. Toss it with a green salad for a light and refreshing dressing. Use it to marinate seafood before grilling for a flavorful twist. You can even drizzle it over roasted or grilled vegetables for a pop of tangy and herby flavors. The possibilities are endless!
But not only does this vinaigrette taste great, but it also offers some health benefits. Lemons are rich in vitamin C, which supports the immune system and promotes healthy skin. Dill, on the other hand, is a good source of antioxidants and has anti-inflammatory properties. Plus, with olive oil as the base, this dressing adds some healthy fats to your diet.
Lemon and Dill Vinaigrette
Ingredients
- 1/4 cup freshly squeezed lemon juice
- zest from one lemon, optional
- 1 tsp minced fresh garlic
- 1/2 Tbsp dijon mustard
- 1/2 Tbsp honey
- 1 Tbsp white wine vinegar
- 2 Tbsp fresh dill
- 1/4 tsp kosher salt
- 1/4 tsp fresh ground pepper mixed pepper blend if you have it
- 1/3 cup extra virgin olive oil
Instructions
- Add all ingredients minus the olive oil to your food processor and with the motor running slowly add the olive oil.
- Or you can add all the ingredients to a jar and shake
- Or you can add all the ingredients minus the oil to a bowl and slowly whisk. the oil in by hand
- Keep in the refrigerator for 5-7 days. The oil may solidify, so I recommend letting the dressing return to room temperature on the counter, then shake/mix it together again before serving.