From our family kitchen
Lemon garlic dressing
Published
This dressing gets better with age, so store in a recycled Lucy Bee jar ready for the week ahead. If you are taking a salad into work for lunch, take the dressing in a separate container to stop your salad ending up soggy. You can add chopped fresh herbs such as parsley, chives and coriander to this dressing.
Makes 10 servings
Ingredients
- 150g Udo’s or olive oil
- 80ml lemon juice
- 2 large garlic cloves, puréed
- 30ml agave nectar or runny honey
- 30ml Dijon mustard
- Pinch each of Himalayan salt and ground black pepper
Method
Put all the ingredients, with salt and pepper to taste, into a blender bottle (vitamin shaker) and shake thoroughly, then pour into an empty Lucy Bee jar and store in the fridge.
From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.
A little inspiration for your kitchen
Enjoyed this recipe? Join Lucy Bee emails for more recipe ideas, cooking inspiration, news and offers.
Already subscribed? Enter your email to add recipes to your interests. You can unsubscribe at any time. Read our Privacy Policy.
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story