Homemade dressing is always better than anything you’ll find in a jar at the store. If you haven’t done it yourself yet, this is a very easy one to get you into the habit. Don’t expect it to last as long in the refrigerator though. I usually expect my dressings to last 1-2 weeks if they don’t have raw egg in them. If there’s egg, 4-5 days.
I don’t intentionally follow the low carb/high fat trend any more because of how low my energy levels were. Ever since reintroducing potatoes and regularly using squash and carrots, I’ve felt a lot better. Despite that, I still love me some omega 3 to break up a long day at the office. I used this dressing on my cucumber slices for lunches and used the rest with dijon mustard to add flavour to my potato side-salad.
1/2 cup full-fat organic canned coconut milk
1 tbsp unrefined coconut oil
2 tbsp lemon juice
1/4 cup freshly chopped dill
1 garlic clove
1 tsp sea salt
Combine all ingredients in food processor or blender and blend for 1 minute, or until garlic is completely pureed.