Lemon Dill Dressing has a bright fresh tangy flavor. It is creamy and so fresh tasting. Made with ingredients like silken tofu, Dijon mustard, fresh lemon juice, capers, apple cider vinegar and of course dill. It can be a salad dressing or a dip.
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This creamy dressing is so versatile that you will find multiple ways to enjoy it. Think, potato salad, chickpea salad. spring mix with fresh peas, chopped salads, pasta salad, as a topping on baked potatoes, drizzled over steamed asparagus, or oven roasted vegetables, as a spread for wraps, or a dip for raw vegetables and so much more.
This dressing is a part of the Roasted Garlic Hummus Board. It goes so well with the rest of the ingredients and is absolutely incredible. I will be sharing more recipes using this dressing in the coming months just in time for Spring and Summer meals.
Lemon and dill go together well and taste wonderfully fresh. It is like spring in a jar. Mm – mm good! It is easy to make in a blender. I have the Vitamix A3500 and love it. Since it doesn’t use any nuts you can make it a regular blender as well.
Blend with the Best!
Creamy Lemon Dill Dressing
Ingredients
- 1 – 12 oz box organic silken tofu for soups, salads & desserts
- 3 tablespoons Dijon Mustard
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons capers
- 1 teaspoon chia seeds
- 1/2 teaspoon salt substitute or salt if not using the kelp
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon dried dill or 2-3 tbs fresh
- 1-2 tsp kelp granules – optional – great for a chickpea salad
- freshly ground black pepper to taste
Instructions
- Add all of the ingredients to the blender container of a high powered blender and blend until smooth and creamy.
- Chill until ready to serve. It’s even better the next day!
Notes
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Love it!! I used it on my chopped salads last week, and so I didn’t use kelp powder. One of my favorite uses of dill has always been on steamed potatoes, so I was really excited to have this as the dressing for my salads, which I typically top with air-fried potato chunks. It did not disappoint! I plan to make more dressing this week. It’s great to have a variety of dressings to keep my chopping salads interesting. I’m sure at some point I’ll used it for a chickpea “tuna” salad, and will use kelp powder or torn up nori sheets for that. Thank you for a fantastic recipe, Tami!
I’m so glad you like this recipe as much as I do! It’s so good with a variety of veggies and potatoes!