Make my dressing recipe and leave it in the fridge overnight.
For thicker results blend longer and keep 1/2 in one container and 1/2 in another, I’ve found that as I run lower on dressing and it gets cold in my fridge it gets thicker. I pour this on veges, salads, sometimes just with celery it’s so yummy.
Right out of the food processor it’s very runny. Thickens when chilled.
This is great for any stage any time!
1/2 cup fresh-squeezed lemon juice
1 1/2 cups olive oil (I prefer Braggs Extra (tastes more olive-y but so good for you)
2 Tablespoons fresh minced ginger
1/3 cup diced red onion
1 garlic glove minced
3 Tablespoons Himalayan Sea Salt
Fresh ground black pepper to taste.
Place all ingredients into a blender or food processor and blend until creamy and smooth (approximately 2 minutes)
Keeps for 5 days in the fridge.