Go Back
Print Recipe

Lemon and Dates Salad Dressing

Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Side Dish
Cuisine: Mediterranean
Servings: 1
Author: Marina Beretta Araujo

Equipment

  • 1 immersion blender

Ingredients

  • 1/4 cup of olive oil
  • 4 dates chopped (about a scant 1/4 cup)
  • 1 tsp of dijon mustard
  • 1 tbsp of lemon juice
  • 1 ½ tsp of lemon zest (about 1/2 large lemon)
  • Salt and black pepper to taste

Instructions

  • Add all ingredients into a high-sided jar for an immersion blender or high-speed blender container.
  • Blend on high until the dates fully break down and the dressing is thick and creamy. Just be careful not to over-blend—blending too long can separate the dressing.
  • Serve immediately or transfer to an airtight container and refrigerate for up to 5 days. (If the olive oil solidifies in the fridge, let it sit at room temperature for 10 minutes and stir well before serving.)