Keto salad dressing is about to get a whole new place in your daily lineup once you try this sweet and tangy lemon vinaigrette!
Ah, the sweet and tangy lemon mustard vinaigrette! It’s a culinary delight that tantalizes the tastebuds with its bright, citrus and bold, zesty flavors. Too much? I’ll keep going…
The velvety smoothness of the mustard balances perfectly with the tartness of the lemon and creates a symphony of taste on the tongue.
It’s light and airy consistency dances across the palate, leaving behind a refreshing and invigorating finish.
This keto salad dressing has a hint of sweetness making it the perfect addition to any dish.
Indulge in the luxuriousness of this sweet and tangy lemon mustard vinaigrette and elevate your culinary experience to new heights!
What should we drizzle this lemon salad dressing on? Asparagus Pasta Salad, Roasted Radish Balsamic Mint Salad, or this Crunchy Kale Avocado Salad + Ginger Carrot Dressing are all great options!
Ingredients For Lemon Keto Salad Dressing
Lemons. This is going to be the base of the dressing and add that tang!
Avocado Oil. I love to use avocado oil because it’s so mellow but you can definitely use your favorite olive oil if you prefer!
Agave Nectar: My favorite sweetener to use is agave nectar because it’s low glycemic. But feel free to use your favorite sweetener! Agave nectar definitely bumps up the carb count so if you want to keep it low, try stevia or splenda.
Dijon Mustard: I love the velvety finish of dijon mustard but whole grain mustard would also be a great option!
Apple Cider Vinegar. Just a splash to bump up the acidity of the this keto salad dressing. You could sub in a white wine vinegar if you prefer! Balsamic vinegar would also work but may change the appearance of the dressing, making it a bit more muddy.
Let’s make this keto salad dressing!
This dressing requires two main steps: juicing the lemon and emulsifying all the ingredients together.
For the vinaigrette, just put all ingredients in a jar and shake it to combine! So simple and easy to whip up!
How to Juice a Lemon:
There are several ways to juice a lemon:
- Squeezing the lemon by hand: This is the most basic method of juicing a lemon. To do this, you simply cut the lemon in half and squeeze it with your hands to extract the juice.
- Using a handheld juicer: This method involves using a small, cone-shaped tool to press the lemon and extract the juice. Handheld juicers are metal, glass or plastic and designed to be easy to use and easy to clean. Using a handheld juicer can make it easier to extract juice from lemons, as it allows you to apply more pressure and extract more juice in less time.
- Using a citrus press: This method involves using a larger, more heavy-duty tool to press the lemon and extract the juice. Citrus presses are metal and are more efficient at extracting juice than handheld juicers or manual squeezing.
- Using a reamer: This method involves using a small, pointed tool to “ream” the lemon and extract the juice. Reamers are metal or plastic and are good for extracting juice from smaller lemons or limes.
What is Emulsifying?
Emulsifying is the process of combining two or more liquids that are normally immiscible, or unable to be mixed together, into a stable, homogenous mixture. This is typically done by adding one liquid to the other and stirring or shaking vigorously to create an emulsion.
An emulsion is a mixture of two or more liquids that are usually immiscible, such as oil and water. The process of emulsifying allows these liquids to be mixed together and stay combined, forming a stable mixture.
Emulsions are used in a wide variety of products, including foods (such as mayonnaise and salad dressings), cosmetics (such as lotions and creams), and pharmaceuticals (such as emulsified medications). Emulsifiers, such as lecithin or polysorbates, are often added to help stabilize the emulsion and prevent the liquids from separating.
- 2 lemons, juiced (about 1/3 cup juice)
- 4 tablespoons avocado oil (or olive oil)
- 2 tablespoons agave nectar (or favorite sugar-free sweetener)
- 2 tablespoons dijon mustard
- 1 tablespoon apple cider vinegar
- Juice the lemons, strain the juice and add it to a jar.
- Add the remaining ingredients to the jar.
- Place the lid on the jar and shake for 1 minute until the dressing emulsifies.
- Drizzle on your salad and enjoy!
- Serving Size: 2 tablespoons
- Calories: 81
- Sugar: 4g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 0.8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg