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
Scaled from the original recipe, sizing up or down is proportional, so taste and adjust the salt, acid & spice.
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