Lemon Dill Dressing with Dates
Sweetening this simple lemon dill dressing with dates gives it a candied type flavor that pairs beautifully with the tangy from the zest and juice of the lemon without any sugar! Fresh dill packs a savory, herby vibe that's up to the task of reigning it all in for lemon vinaigrette perfection!
Servings: 6
Calories: 216kcal
Ingredients
- 2 large lemons zested and juiced
- 1 large clove garlic finely grated
- 4 medjool dates remove pits
- 2 tablespoon capers
- 1 tablespoon caper brine
- ½ cup olive oil
- ¼ teaspoon ground black pepper
- 1 large bunch fresh dill
Instructions
- Scrub lemons. Finely grate the peel off the lemons and then juice them. If you're using an immersion blender, or personalized size blender, you can do this right into the cup.
- Grate the garlic with the same microplane grater right onto the lemon.
- Remove pits from dates and add them along with the capers, caper juice, olive oil and black pepper.
- Blend until thick and creamy with no remaining chunks of dates.
- Separate the fronds from the stems of the fresh dill. Add the fronds to the dressing mixture and pulse until just incorporated, leaving flecks of green throughout.
- Test the consistency and taste. Add a bit of water or more caper brine to bring out more zing and to thin to desired consistency.
- Store in an airtight container in the refrigerator for up to a week. Shake vigorously before using, adding a bit more liquid (water, lemon juice or caper brine)if needed to thin it out.
Notes
Nutritional information is based on a 2 tablespoon serving. To reduce calories and carbs, cut back to 2 dates for the recipe.
Nutrition
Calories: 216kcal | Carbohydrates: 16g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 75mg | Potassium: 168mg | Fiber: 2g | Sugar: 12g | Vitamin A: 49IU | Vitamin C: 19mg | Calcium: 23mg | Iron: 1mg