Oil-Free Lemon Salad Dressing
Fresh, light and completely oil-free: this lemon salad dressing takes just a few minutes to blend, and with cucumber, garlic and a squeeze of lemon it brings a burst of freshness to any salad. Skipping the oil keeps it light while still full of flavour. Perfect for anyone who wants to eat a little lighter without giving up on taste.
Ingredients
- 0.5 cucumber
- 0.5 lemon, juiced
- 1 clove garlic
- 1 tbsp balsamic vinegar
- fresh herbs, to taste
- salt and pepper, to taste
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 4 Servings |
|---|---|---|
| Calories | 12 kcal | 48 kcal |
| Carbohydrates | 2 g | 8 g |
| Protein | 1 g | 4 g |
| Fibre | 1 g | 4 g |
| of which sugar | 1 g | 4 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Peel and finely chop the garlic. Peel the cucumber and cut it into rough chunks.
- Add the cucumber, garlic, freshly squeezed lemon juice and balsamic vinegar to a blender, along with a little salt and pepper.
- Blend everything into a smooth sauce and season with herbs to taste. Stored in a screw-top jar in the fridge, the dressing keeps for about a week.
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Nutrition facts per serving (estimate)
| Calories | 12 kcal |
|---|---|
| Carbohydrates | 2 g |
| Protein | 1 g |
| Fat | 0 g |
| Fibre | 1 g |
| of which sugar | 1 g |
Frequently asked questions
Doesn't a dressing without oil taste bland?
Not at all. Lemon, balsamic vinegar and fresh herbs bring plenty of flavour, and a little mustard or garlic rounds it off nicely.
Which vinegar works best?
Light or dark balsamic vinegar is a great match, and white wine or cider vinegar work well too. Together with the lemon it tastes wonderfully fresh.
Can I make a bigger batch of this salad dressing ahead?
Yes, just double the quantities. Kept in a jar in the fridge, the dressing stays good for a few days.
How do I make the dressing creamy instead of a vinaigrette?
For a creamy oil-free dressing, use low-fat quark (or thick Greek yogurt) as the base. This lemon version is deliberately kept light and fresh.
How long does the dressing keep?
In a sealed jar in the fridge it keeps for a few days. Give it a quick shake before serving.
What does the lemon dressing go with?
It's lovely with leafy green salads, cucumber and tomato salad, steamed vegetables, or as a light marinade.
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