Bright, herbaceous, and oh-so-versatile, this Paleo Dill Vinaigrette is the perfect way to elevate your salads, grilled vegetables, or even proteins with minimal effort. Made with fresh dill, extra virgin olive oil, and a tangy splash of apple cider vinegar, this dairy-free and gluten-free dressing is lightly sweetened with honey and balanced with a touch of Dijon mustard for a silky, well-emulsified finish. Ready in just 10 minutes, this wholesome, paleo-friendly vinaigrette bursts with flavor from freshly minced garlic, making it as nutritious as it is delicious. Whether you're meal prepping or just looking for a quick way to add zest to your dishes, this homemade vinaigrette is a must-try, and it stays fresh in the fridge for up to a week!
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Rinse the fresh dill under cold water, pat dry with a paper towel, and finely chop. Set aside.
In a medium bowl, combine the extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, and minced garlic.
Whisk the ingredients together until well emulsified.
Add in the chopped dill, salt, and black pepper. Whisk again until all ingredients are fully incorporated.
Taste your vinaigrette and adjust seasoning if necessary, adding more salt or pepper according to your preference.
Transfer the vinaigrette to a glass jar or container with a lid for storage.
Shake well before using. This should be served as a dressing over greens and grilled veggies, or as a marinade.
Store in the refrigerator for up to one week to maintain freshness.
Serving size | (186.9g) |
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Amount per serving | % Daily Value* |
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Calories | 1008.2 |
Total Fat 113.1g | 0% |
Saturated Fat 16.0g | 0% |
Cholesterol 0mg | 0% |
Sodium 1301.0mg | 0% |
Total Carbohydrate 7.8g | 0% |
Dietary Fiber 0.3g | 0% |
Total Sugars 5.9g | |
Protein 0.4g | 0% |
Vitamin D 0IU | 0% |
Calcium 18.5mg | 0% |
Iron 0.6mg | 0% |
Potassium 82.1mg | 0% |
Source of Calories