Looking to spruce up your salads? I love this super simple recipe as it is easy to make which is key for the kitchen - it’s also vegan, for the win! This completely dairy-free dressing is perfect over a kale salad, a sweet potato, or a rice bowl.

Here’s what you need:

• Juice of 1 medium lemon

• 1/4 cup nubeleaf Organic Tea Seed Oil

• 1 tablespoon apple cider vinegar

• ½ teaspoon sea salt

• 1 medium clove garlic, roughly chopped

• Lots of freshly ground black pepper, to taste.

Directions:

Prepare the dressing by adding all of the ingredients to a mixing bowl (or small blender) and whisking (or blending) to fully combine. Taste and adjust flavor as needed: lemon for acidity, salt or pepper to taste, or try adding maple syrup for sweetness.

Note: Sometimes instead of fresh ground pepper, I’ll add a few pinches of Aleppo Chilli for a little extra spice. It adds a lightly smoked chili flavor.

If you do prefer a creamier version of this vinaigrette, you can also try adding a large avocado. You’ll have to use an immersion blender and perhaps add a little bit of water to obtain your desired consistency. 

Use as desired, or cover and refrigerate for later. This dressing will keep well in the fridge for 5 to 7 days.

Please let us know how your dressing turns out! We love hearing from you!

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