Sumac Salad Dressing
A delicious, tangy and zesty salad dressing perfectly paired with middle eastern and mediterranean flavours.
Servings: 4
Calories: 135kcal
Equipment
- Garlic mincer
- Medium Mixing Bowl
- Whisk
Ingredients
- 50 mL fresh lemon juice
- 1 tablespoon wholegrain mustard
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- 2 teaspoons maple syrup
- 2 teaspoons sumac
- 1/2 teaspoon sea salt flakes
- cracked black pepper to taste
- 60 mL extra virgin olive oil
Instructions
- Add the lemon juice, wholegrain mustard, dijon mustard, garlic, maple syrup, sumac, salt and pepper to a medium bow. Whisk to combine.
- Slowly pour in the olive oil while whisking. Continue whisking until all of the olive oil is incorporated into the lemon mixture and the dressing is smooth and silky.
- Store the salad dressing in a glass airtight container or glass jar with a lid, in the fridge for up to one week. Bring the dressing to room temperature before using.
Notes
Serving Suggestions
- use as a salad dressing for my Beetroot and Crispy Lentil Salad or my Honey Roasted Carrot and Lentil Salad.
- drizzle over vegetables like thinly sliced cucumbers, crunchy ice burg lettuce leaves or grilled zucchini.
- use as a marinade for chicken or beef.
Nutrition
Calories: 135kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 346mg | Potassium: 19mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 0.3mg | Calcium: 9mg | Iron: 0.2mg