Lemony Dijon Mustard Salad Dressing

A simple classic salad dressing becomes slightly creamy from the dijon mustard and fresh lemony taste with some warmth from the mustard and pepper.   

 

Adding mustard and pepper means you are adding warmth to your salad dressings which helps aid your digestion as raw salads and vegetables are energetically cooling, too many cooling foods altogether can cause sluggish digestion and lower nutrient absorption.  A little warmth goes a low way!

  • Prep 5 mins
  • Cook Time 0
  • Difficulty Low
  • Servingmakes ½ cup
  • Anti Bacterial

    Recipes have foods, herbs & spices with antibacterial properties. These plants have compounds that fight infections are healing, preventative & antibiotic.

  • Anti Inflammatory

    Recipes have ingredients with anti-inflammatory nutrients and avoid common inflammatory foods like sugar, gluten, dairy and processed food. A whole food diet rich in anti-inflammatory foods can help relieve symptoms of inflammation within the body. Inflammation is at the root of most disease = dis-ease.

  • Digestion

    Digestion is an important part of our nutrient absorption & natural detoxification. Recipes have ingredients that support the digestive system.

  • Vitamin C

    Vitamin C rich foods help support a healthy immune system.  Vitamin C is necessary for cellular tissue growth, development and repair.   

  • Warming

Ingredients

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  • 1 lemon juice = 3-4 tbsp
  • 2 tbsp dijon mustard
  • 2 tbsp e.v. olive oil*
  • ¼-½ teaspoon sea salt
  • 10 grinds black pepper - ¼ tsp.
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Method

Lemony Dijon Mustard Salad Dressing

 

WASH lemon please – lemons are sprayed – slice in half and squeeze.

 

ADD ALL INGREDIENTS to a mason jar, salad dressing bottle or bowl.

 

LID ON shake well or whisk until combined and slightly creamy = emulsification.

 

TASTE add salt or extra mustard or lemon to your liking.

 

SERVE with our Simple Crispy Salad

 

STORE covered in the fridge,  Shake well before serving.

Tips + Suggestions

OIL-FREE you can make oil-free by using water instead of olive oil, the flavour and consistency will change.

 

SWAP lemon juice for vinegar – use 2tbsp apple cider or rice or white wine or white balsamic vinegar.