Lemon and Chia Dressing
A lemony vinaigrette with blended chia seeds for added nutrition. Perfect for drizzling over a bed of fresh greens.
Ingredients
- 1 cup (240 ml) water
- 2 lemons, peeled
- 1 cup (240 ml) sherry vinegar
- 1 cup (240 ml) extra virgin olive oil
- 4 small garlic cloves, peeled
- 2 (40 g) shallot, peeled
- 1⅓ Tablespoon Dijon-style mustard
- ¼ cup (12 g) fresh chives
- ¼ cup (42 g) chia seeds
Directions
- With a peeler or paring knife, remove the peel and white pith from the lemon, leaving just the flesh. Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 seconds.
Chef's Notes
Refrigerate in an airtight container for up to 1 week. Shake well before using.
Nutrition Information
| Serving Size | 1 serving (26 g) |
| Amount Per Servings | |
| Calories | 70 |
| Total Fat | 7 g |
| Saturated Fat | 1.5 g |
| Cholesterol | 0 mg |
| Sodium | 15 mg |
| Total Carbohydrate | 3 g |
| Dietary Fiber | 1 g |
| Sugars | 0 g |
| Protein | 0 g |
Lemon and Chia Dressing is rated
out of
5 by
7.
Rated 5 out of
5
by
Herbie Lady from
Wonderful Vinaigrette!
I loved this lemony vinaigrette, thickened with the chia seeds to a perfect consistency. I halved the recipe and it worked great in the 64-oz low profile blender. This will be my basic "go to" vinaigrette from now on! . I placed the lemon lengthwise on a cutting board, then sliced off the peel and pith. Much easier and faster than using the peeler.
I thought about using using flax seed in place of chia to thicken, or even a combo of the two seeds. Also I might use some sesame seeds for a different flavor or even tahini or some peanut butter or nuts. Depending on the herbs on hand, or if I need to sub a bit of onion for shallot and chives, or if need to use rice vinegar, if I want to add a tiny bit of maple syrup--these adaptations make great taste variations of this wonderful basic recipe! I really love this recipe!
Date published: 2021-02-19
Rated 5 out of
5
by
Cmhde from
Lemon Chia Seed Dressing
I loved it! Fresh, great flavor, simple and delicious!
Date published: 2021-02-19
Rated 5 out of
5
by
SProv from
Made a smaller amount with immersion blender
I had half a lemon so I made a smaller amount in a mason jar with the Vitamix immersion blender. I thought the flavor was great and the dressing was creamy. I respectfully disagree with the commenter who is looking for less olive oil - I've been told by nutritionists that I should be eating more of it!
Date published: 2021-02-23
Rated 2 out of
5
by
Mixituppam from
Not great
Makes too much. Very thin. Maybe adding some avocado would help to thicken it up.
Date published: 2021-02-14
Rated 3 out of
5
by
Anonymous from
Almost perfect
This is a great recipe, but why the need for so much oil? I used avocado instead, which as another reviewer pointed out, made it creamier as well.
Date published: 2021-02-19
Rated 3 out of
5
by
Ddragonfly from
The Oil is Fine, But Too Much Water
For those complaining about a cup of oil, the acid/fat ratio in this recipe actually favors the acid. A 1:1 ratio is what many dressing follow (personally I prefer 2 parts oil to one part acid and I adjust for that).
The acid is the vinegar and the lemon juice. Each lemon makes approximately 2 tablespoons, so that’s 4 Tablespoons + 1 cup of sherry vinegar; 1 1/4 cups acid to 1 cup fat. That is not too much oil, because no one puts 3+ cups of dressing on a single portion of salad. Each serving of approximately 1-2 tablespoons of dressing has less than half that much oil.
It’s the water that’s puzzling, unless the chia needs it (chia thickens overnight). 1 cup of water would makes the dressing terribly thin, something other reviewers stated. I would only add water as needed.
Date published: 2021-02-27
Rated 3 out of
5
by
Pdmore from
Too much oil
I'm thinking replace the oil with tahini. That much oil is not healthy and tahini will add creaminess.
Date published: 2021-02-21
