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–+ servings
Low Sodium Creamy Dill Pickle Vinaigrette Dressing
Christopher Lower

Low Sodium Creamy Dill Pickle Dressing

A mind-blowing salad dressing you never knew you needed in your life!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 cups
Course: Dressing
Cuisine: American
Calories: 18.1
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 Avocado - Pitted and skins removed
  • 1 1/2 Cups Low Sodium Pickle Juice - make my low sodium pickle recipe here
  • 1/2 Cup Olive Oil

Method
 

  1. In a blender or food processor, blend together the pickle juice and avocado until fully blended
  2. WIth the food processor or bender on low, slowly add the oil to emulsify the dressing until all the oil has been added.
  3. Keep chilled until served.
  4. Should keep up to two weeks in the fridge in a sealed container.

Nutrition

Serving: 2gCalories: 18.1kcalCarbohydrates: 0.9gProtein: 0.2gFat: 1.7gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gTrans Fat: 1.1gSodium: 7.3mgFiber: 0.7g

Notes

Nutrition Facts
Low Sodium Creamy Dill Pickle Dressing
Amount Per Serving (2 g)
Calories 18.1 Calories from Fat 15
% Daily Value*
Fat 1.7g3%
Saturated Fat 0.2g1%
Trans Fat 1.1g
Polyunsaturated Fat 0.2g
Sodium 7.3mg0%
Carbohydrates 0.9g0%
Fiber 0.7g3%
Protein 0.2g0%
* Percent Daily Values are based on a 2000 calorie diet.
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