The Kitchen · Kitchen Basics
Lemon Dill Dressing
From The Kitchen · a prep-ahead staple
🗓 A Set-the-Week staple — make once, eat all week.
Fresh dill and lemon make this one I use constantly — it turns something plain into something you actually want to eat.
Scale
Ingredients
- 1 cup extra-virgin olive oil
- ⅓ cup fresh lemon juice
- 1 tablespoon fresh dill, finely chopped (or more to taste)
- 2 teaspoons Dijon mustard
- 2 garlic cloves, finely minced
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Method
- Combine everything in a mason jar.
- Shake until well blended.
Storage: Refrigerate 7–10 days.
Gina's tip
I use this constantly with salmon, shrimp, grilled chicken, roasted asparagus, cucumbers, and grain bowls.
Coach's Note
Keep this in the door of your fridge and dinner half-makes itself — it turns plain salmon or a pile of cucumbers into something you look forward to.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina