| Level: | Easy |
| Total: | 5 min |
| Active: | 5 min |
| Yield: | about 1/3 cup |
Ingredients
- 2 tablespoons Dijon mustard
- 4 teaspoons apple cider vinegar
- 1/4 cup avocado oil
- Kosher salt and freshly ground black pepper
Instructions
- In a small mixing bowl, whisk together the mustard and vinegar. Pouring slowly, add a thin stream of avocado oil to the bowl, whisking with the other hand. Continue to whisk until all of the oil has been poured into the bowl and the ingredients have come together homogeneously. Season with salt and pepper.
- Serve over your favorite green salad.
Nutrition Facts
| Serving Size | 1 of 2.6666666666666665 servings |
| Calories | 189 |
| Total Fat | 21 g |
| Saturated Fat | 2 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 129 mg |
Reviews
This is really good, and you don’t need a lot; it’s tangy!
This is a delicious dressing. Not sharp, but more subdues than I expected. It was great on a green salad. Thanks.
Thanks for this recipe as I have the oil and have not used it that much.
Simple and absolutely delicious. A staple in my house!
So simple & delicious! Always was aware of Avocado oil but never was able to figure out how to best utilize it until this was demonstrated. Will become a regular go to in my repertoire, thanks GZ for this wonderful contribution!
Tried this last night and it was yummy! I used a little less Dijon because I didn’t want it too tangy and also noticed that its little thicker than vinaigarettes I’ve made in the past.
I am new to avocado oil and didn’t know what to expect but ended up loving it!..Very mild and buttery….The price was a little spendy($13.00/16oz) so I’m glad it won’t go to waste.
It’s a keeper