Dairy-Free (DF) Gluten-Free (GF) Keto Low-Iron Paleo Recipes Whole30

Lemon Pepper Vinaigrette (Keto, Paleo, Whole30, GFDF, Low-Iron)

February 26, 2020

This lemon pepper vinaigrette is my go-to salad dressing. It’s salty, tangy, and so delicious on fresh crisp greens. It’s also a cinch to whip up in minutes from staple ingredients that can be found in most kitchens.

Let’s talk about fat for a minute. Did you know that the fats you eat literally turn into your cell walls? Yup. Cells in human tissue can live anywhere from 2-days to 10-years depending on the type of cell. You can be stuck with your cells for a while and I don’t know about you, but I want my cells to be made of the best ingredients to ensure they are working properly!

So when it comes to fat, I make sure to eat the best quality fats from natural sources as I can find. That means fat sourced from naturally oily animals and plants. My fat collection currently includes beef tallow, duck fat, bison tallow, lard, bacon grease, chicken schmaltz, camel hump fat, olive oil, avocado oil, coconut oil, MCT oil, and butter.

Just like conventional mayonnaise, conventional salad dressings are usually full of manufactured oils from canola, soybean, sunflower, safflower, etc. These plants are not naturally oily and I don’t want my cells made of something that took a serious amount of processing to create. So, I make my own mayonnaise and salad dressing!

Shop Glass Salad Dressing Shakers on Amazon!

For this lemon pepper vinaigrette, you can use any fat that is liquid at room temperature. The standard fat would be extra virgin olive oil, but I tend to get creative and use duck fat, MCT oil, or avocado oil as well. Any of these work great!

Lemon-Pepper Vinaigrette (Keto, Paleo, Whole30, GFDF, Low-Iron)

Author: Heather Cooan
Prep Time: 15 Minutes
Cook Time: 0 Minutes
Total Time: 15 minutes
Yield: 1/4 Cup 1x

Print Recipe

Description

Salad dressing is so easy to make at home, this lemon pepper vinaigrette is my go to easy salad dressing recipe. Great for topping anything from greens to fish!

Scale

Ingredients

3 Tbs. Liquid Fat (I use duck fat or avocado oil)
2 Tbs. Lemon Juice
1/2 Tsp. Minced Garlic
1/2 Tsp. Black Pepper
1/2 Tsp. Salt

Instructions

Combine ingredients in bullet or blender. If you prefer to shake or whisk to combine, either method is fine.
Blend until smooth.
Let stand for a few minutes and use however you like.

Category: Sauces
Method: Blended
Cuisine: American

Keywords: lemon pepper vinaigrette

About author

Heather Cooan

Heather is a marketing executive turned nutrition counselor, consultant, and educator. Heather is currently a Functional Diagnostic Nutrition Practitioner and Nutrition Therapy Practitioner candidate. Heather advocates for informed consent, bodily autonomy, and self-directed healthcare. She speaks and writes on nutrition and lifestyle interventions for improved health and wellness. Heather successfully avoided radiation and chemotherapy and healed her body of vulvar cancer utilizing a food-as-medicine approach combined with alternative and conventional interventions. Heather has also put two autoimmune diseases into remission (Hashimoto's and Lichen Sclerosus) and reversed estrogen dominance, insulin resistance, atherosclerosis, and fatty liver through diet and lifestyle change.

There is 1 comment

Lemon Pepper Romaine Ribs (Keto, GFDF, Vegetarian, Whole30, Paleo) - Heather Cooan says:

March 9, 2020 at 2:37 pm

[…] delicious. I can’t get enough. The fresh crispy romaine lettuce leaves and the salty and sour lemon pepper vinaigrette. It’s the perfect side to serve alongside any fatty cut of meat or […]