Ingredients cup Mayonnaise avacado oil based cup Greek Yogurt grass-fed 1 tablespoon Stone Ground Mustard 3 cloves Garlic 1 tablespoon Coconut Aminons 1 teaspoon Anchovy Paste 2 tablespoons Lemon Juice freshly squeezed cup Parmesan Cheese freshly grated teaspoon Sea Salt teaspoon Black Pepper Instructions Add the mayonnaise, Greek yogurt, mustard, garlic, coconut aminos, anchovy paste, lemon juice, parmesan cheese, and salt and pepper to the base of your food processor and pulse until smooth. cup Mayonnaise, cup Greek Yogurt, 1 tablespoon Stone Ground Mustard, 3 cloves Garlic, 1 tablespoon Coconut Aminons, 1 teaspoon Anchovy Paste, 2 tablespoons Lemon Juice, cup Parmesan Cheese, teaspoon Sea Salt, teaspoon Black Pepper Scrape down the sides of the bowl and taste for seasonings
Blistered Tomato, Corn and Arugula Salad - I love the balsamic dressing with this salad but for a change of pace, this preserved lemon vinaigrette would be excellent
Refrigerate the dressing for at least 30 minutes to allow the flavors to meld and the dressing to thicken up nicely
Which one on this list is your favorite
This is the classic base for Greek salads, but if you have a different oil on hand, such as avocado oil, that will work too
