Recipe and image courtesy of Lindsay Young, @eatyoungnutrition

Ingredients

1/2 cup Udo’s Oil 3+6+9 Blend
1 whole egg
1/4 cup non-dairy milk
1 tbsp fresh lemon juice
1/2 tbsp apple cider vinegar
1-2 garlic cloves, crushed
1/2 tsp onion powder
1/2 tsp mustard powder
1/2 tsp paprika
12 cracks fresh ground pepper
1/2 tsp sea salt
1/4 cup fresh parsley, finely chopped
2 tbsp fresh dill, finely chopped

Instructions

1. In a small food processor add all ingredients except for parsley and dill. Pulse to combine and blend well for 30 seconds. If the dressing isn’t thick enough, blend more and the consistency should thicken.
2. Add in the chopped parsley and dill and stir to combine. Transfer to a glass bottle and store in the fridge for up to two weeks.