MAKES 1¾ cups (415 ml)

    PREP TIME: 5 minutes

    COOK TIME: —

    This dressing is awesome on salads and fabulous as a marinade for chicken, and it triples as a wicked dip for homemade chicken fingers. Yes, there is honey in the recipe. And you’re right, honey isn’t a “keto food.” But raw honey has some amazing health benefits, and, as you’ll see in the nutrition information, it doesn’t amp up the total carbohydrates in the dressing at all. If you’re concerned, though, feel free to replace the honey with 2 teaspoons of confectioners’-style erythritol. The dressing just won’t have that awesome honey taste!

    Since the marinades in this book are likely to be heated, I’ve given avocado oil as an option in all the marinade recipes so you don’t have to be concerned about the smoke point of the oil.

    1 cup (240 ml) light-tasting oil, such as avocado oil or light olive oil

    ¼ cup (60 ml) apple cider vinegar

    ¼ cup (52 g) Dijon mustard

    2 tablespoons lemon juice

    1 tablespoon plus 1 teaspoon honey

    ½ teaspoon finely ground sea salt

    1. Place all the ingredients in an 18-ounce (530-ml) or larger airtight container. Cover and shake until incorporated.
    2. When ready to serve, give the container a little shake and enjoy.

    STORE IT: Keep in the fridge for up to 5 days or in the freezer for up to 1 month.

    THAW IT: Set in the fridge to thaw completely before using.

    Per tablespoon, made with avocado oil:

    calories: 74 | calories from fat: 71 | total fat: 7.9 g | saturated fat: 0.9 g | cholesterol: 0 mg

    sodium: 61 mg | carbs: 1 g | dietary fiber: 0.1 g | net carbs: 0.9 g | sugars: 0.9 g | protein: 0.1 g

    FAT : 95%
    CARBS : 5%
    PROTEIN : 0%