Bright, fresh, tangy, and sweet that’s what this citrus salad dressing is all about! Made with fresh lemon juice, olive oil, and just a few seasonings it takes almost no time to prepare. This easy salad dressing recipe is perfect for your salads (even Deep S, Trim Healthy Mamas) whether they be lettuce, chicken, turkey, or even tuna! Plus, it stays emulsified like a store-bought dressing!
I’ve been tweaking my Trim Healthy Mama plan a bit. In a nutshell, I’m experimenting with eliminating some foods that may be a problem for my particular metabolic make-up.
One of those foods is vinegar. This made me particularly sad at first – I absolutely LOVE vinegar! Particularly that awesome pomegranate vinegar I found this past summer at Aldi.
However, I’m not eating any kind of vinegar for a while so how am I making salad dressing?
That means putting on my creative thinking cap and experimenting with foods I can eat.
The result? This easy Citrus Salad Dressing! It’s tangy and sweet with the bright freshness of lemon. Plus, I use 2 ingredients to help keep it all together.
The Secret To Magically Emulsifying This Citrus Salad Dressing.
Store bought dressings usually contain emulsifiers to help keep things like oil and vinegar mixed together. Things like soy lecithin and food starches, typically.
If you want to avoid those types of ingredients (plus a whole slew of other possibly toxic ingredients) making your own salad dressing is key. But how do you keep the oil and the liquid mixed together?
You don’t need modified food starch or soy lecithin! Dijon mustard, for example, is a great salad dressing emulsifier. Only for me it’s a no-go as it contains vinegar.
Mayo and egg yolks also work well, but mayo is out (again with the vinegar). And I didn’t feel like messing with egg yolks.
So I grabbed some olive oil, lemons, a few seasonings, and 2 Trim Healthy Mama store ingredients I typically have on hand. Then I started experimenting.
Baobab powder lends another citrus note to the flavor of this creamy citrus salad dressing as well as helps emulsify.
The sunflower lecithin is a healthier alternative to soy lecithin, which is most often a GMO product. It also helps emulsify.
This homemade salad dressing stays emulsified for several hours. It will separate a little bit overnight but a quick shake and you’re good to go again.
Baobab is also great in drinks, such as my super simple 4-ingredient Baobab Water. Great for supporting your immune system!
Do I Have To Add Baobab Boost Powder Or Simply Sunflower Lecithin?
If you don’t have those ingredients on hand, no worries. You can still make a lovely, lemony, citrus vinaigrette very easily. It just won’t stay mixed together.
Sunflower lecithin is a great brain food! It’s also a way to add creaminess to recipes without dairy. I use it in my Mashed Fauxtatoes recipe (dairy free version).
The baobab powder really adds a nice, subtle orange-citrus flavor so it’s not just all lemon. But if you like all lemon, you’ll certainly love it without the baobab.
Baobab also contains an impressive amount of vitamin C and minerals such as magnesium. It’s definitely a boost to any recipe!
See the notes in the recipe card below for more information on making this salad dressing without the baobab and sunflower lecithin.
How To Include This Citrus Salad Dressing In Your Healthy THM Eating Plan.
This citrus salad dressing recipe falls into the THM S category. Since there’s no dairy included it’s safe for Deep S meals!
Enjoy with S meals that are low in carbs. Remember to center your meal around a healthy protein, too.
Since we need to include plenty of non-starchies in our meals as often as possible this homemade salad dressing is perfect! You can liberally dress your big old salad with it.
I’ve also used this citrus dressing to make chicken salad, turkey salad, and even tuna salad! It’s so delicious and I’ll be publishing those super easy recipes soon.
This Citrus Salad Dressing Is Perfect All Year Long!
Most of the time I think of salads as summer fare. But thanks to the wonders of modern agriculture, we enjoy them all year long.
The bright, fresh, citrus flavor in this homemade no vinegar salad dressing recipe compliments sunny summer days and garden-fresh produce. It’s equally lovely dressing the big bowl of salad on your holiday table.
A springtime salad brightens up with it and chases away the winter doldrums. And in the Fall, the bright sunny flavor lifts the spirits on cold, rainy days.
I hope you love this new salad dressing recipe as much as I do! And try it with the baobab and sunflower lecithin, if you can. I think those 2 ingredients really elevate this recipe and make it something special!
PIN THIS RECIPE USING THE IMAGE BELOW:
- 1/2 cup fresh or bottled lemon juice (4 lemons)
- 1/2 cup olive oil
- 1 tablespoon almond milk or nondairy milk of choice
- 1 tablespoon THM Baobab Boost Powder
- 1 teaspoon high mineral salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon THM Simply Sunflower Lecithin
- 1/2 teaspoon celery seed
- Sweetener to taste, I use 4 doonks of THM Pure Stevia Extract or up to 1 tablespoon THM Super Sweet
- In a small mixing bowl or pint size mason jar, whisk together all the ingredients.
- Adjust seasoning and sweetness as desired.
- Can use immediately or refrigerate until ready to use.
- Store tightly closed in the refrigerator.
If making this without the baobab and sunflower lecithin, I'd also omit the almond milk.
This dressing stays emulsified for several hours but will separate a bit overnight. Just give it a good shake and you're good to go.
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Nutrition Information:Yield: 16 Serving Size: 1 tablespoon
Amount Per Serving: Calories: 73 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 1mg Sodium: 145mg Carbohydrates: 2g Net Carbohydrates: 0g Fiber: 0g Sugar: 0g Sugar Alcohols: 0g Protein: 1g