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. Recipe created by Tracey of The Naked Diabetic
If you’re looking for a light, refreshing, and sugar-free salad dressing that still packs a flavorful punch, this low carb lemon vinaigrette is your new go-to. It’s tangy, fresh, and made with just a few simple ingredients — no added sugars, syrups, or mystery preservatives.
Making your own dressings at home not only gives you total control over ingredients but also helps you stay on track with your health goals. This lemon vinaigrette is proof that healthy eating doesn’t have to be boring.
Try it once, and you’ll want to keep a bottle in the fridge at all times!
Ingredients List
- Fresh Lemons
- Fresh Garlic cloves
- Extra Virgin Olive Oil
- Splenda Granulated Sweetener
- White Vinegar
- Parsley
- Ground Black pepper
- Yellow Mustard
- Oregano
Kitchen Tools
- Whisk
- Bottle for storing
How to Make Low Carb Lemon Vinaigrette
1 – Juice two lemons. This should give you about 1/4 of a cup of fresh juice.
2 – Mince 2 cloves of fresh garlic and add them to a mixing bowl.
3 – In the same mixing bowl, whisk in the lemon juice, vinegar, mustard, sweetener, parsley, oregano and black pepper.
4 – Drizzle in the olive oil while whisking. Do not overbeat, just mix until combined.
5 – Pour into a dressing bottle and refrigerate. Shake before serving.
Low Carb Lemon Vinaigrette Dressing
Equipment
Ingredients
- 2 med-lg Fresh Lemons – juiced (1/4 cup fresh juice)
- 2 Cloves Garlic
- 1/4 cup White Vinegar
- 2 tbsp Yellow Mustard
- 1/2 Cup Extra Virgin Olive Oil
- 1/4 tsp Splenda Granulated Sweetener
- 1 tsp Oregano – Fresh-Chopped (1/2 tsp dried)
- 1/4 tsp Ground Black Pepper
- 1 tsp Parsley – finely chopped
Instructions
- Juice 2 medium to large sized lemons. (You should get about 1/4 cup of fresh lemon juice.)
- Mince the garlic and add to a mixing bowl.
- Add the lemon juice, vinegar, mustard, sweetener, parsley, oregano and pepper and whisk until well combined.
- Slowly add the olive oil while whisking in.( Do not overmix)
- Pour into a serving bottle or dressing bottle.
Notes
- Nutrition information is for a full recipe
Nutrition
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
What is great about this Low Carb Lemon Vinaigrette
It’s low in carbs and sugar-free, making it perfect for diabetics.
Made with pantry staples. Comes together in a few minutes and has no unnecessary additives or preservatives.
Bright, clean flavour from real lemon juice. It just can’t get any fresher.
Easily customizable with herbs or sweeteners. Add your favourite seasoning or flavours to make it your own.
Tips for Success
Avoiding a bitter taste
A bitter taste can occur if you overbeat or use a blender. Overmixing can cause the oil to aerate (get too much air), and oxidation can occur, resulting in a bitter taste. Avoid using blenders or food processors when making this dressing.
Using old oil can also make your dressing taste bitter. If the oil has been sitting too long, exposure to the air can also cause oxidation, resulting in a bitter taste.
Temperature
I recommend having your ingredients at room temperature before mixing. I find the flavours blend better and the vinaigrette is smoother.
Sunstitutions
Extra Virgin Olive Oil – Olive Oil is recommended for its versatility and mild flavour. You can substitute with another preferred oil if desired, but be mindful that some oils alter the flavour, such as avocado oil.
Splenda Sweetener – Substitute to suit your desires or leave it out altogether. I find a small hint of sweetness pairs well with the lemon juice and is a flavour enhancer.
Yellow Mustard – Feel free to substitute with a grainy mustard or Dijon if preferred.
Fresh Lemons – Fresh Lemons give the bold, zesty flavour, but bottled lemon juice can be used in its place. If you don’t find the flavour very lemony, add a little extra.
Addiing Seasonings – Add herbs or seasonings to your liking. Many flavours complement the lemon flavour and can be easily added. Start by adding a small amount and tasting as you go, until you get the desired flavour.
Vinegar – Apple cider vinegar is a great substitution for the white vinegar. Be mindful that some vinegars, such as balsamic, contain carbs. Adjust accordingly.
Storing and Serving
Store in a dressing bottle or sealed jar in the fridge for up to 1 week.
Shake well before serving.
I hope you enjpy this light and tasty low carb lemon vinaigrette. Its super easy and is a great summertime dressing.
This website may contain affiliate links. When a purchase is made through our links, The Naked Diabetic may receive a commission, at no cost to you.