Lemon Vinaigrette

Ingredients

• 60 ml lemon juice (2-3 lemons + zest)
• 180 ml Avocado oil
• 2 cloves garlic, grated
• ½ tsp salt
• ¼ tsp pepper
• 1 tbs Dijon mustard
• 1 tbs molasses (optional)

Directions

1. Blend Base: Add lemon juice and zest, Dijon, molasses, garlic, salt, and pepper to an immersion‑blender container. Blend until combined.
2. Emulsify: With the blender running, slowly stream in the oil until emulsified.
3. Store: Refrigerate in a tightly sealed container. The dressing will stay emulsified for about one week.

Chef's Notes

• A microplane grater is a must-have for this recipe - they are very useful
• Perfect on delicate salads, like arugula or spring mix - top with shredded Parmesan and cracked black pepper