MAKES: 1½ cups (2 tablespoons per serving) · PREP TIME: 10 minutes
This lemony vinaigrette is fresh and bright and perfect for pairing with heartier greens like kale, cabbage, or Brussels sprouts. It also makes an excellent marinade for chicken or fish.
INGREDIENTS
•1 cup avocado oil
•¼ cup fresh lemon juice
•2 tablespoons minced shallots
•1 tablespoon chopped fresh basil
•1 tablespoon white balsamic vinegar
•2 teaspoons Dijon mustard
•¾ teaspoon sea salt
•½ teaspoon ground black pepper
•¼ teaspoon red pepper flakes (optional)
DIRECTIONS
Put all the ingredients in a small mixing bowl and whisk to combine. Store in the refrigerator for up to 2 weeks.
tip: Omit the red pepper flakes to make this dressing nightshade-free.
PER SERVING:
CALORIES: 0.3
FAT: 18.2g
PROTEIN: 0.1g
TOTAL CARBS: 0.7g
FIBER: 0.1g
NET CARBS: 0.5g
