Tangy Champagne Dressing {paleo, dairy, vinegar & gluten free}
Prep time
Total time
  • ¾ cup avocado oil
  • juice of 2 large lemons {or 3 small}
  • 1 tbsp. gluten-free mustard {optional}
  • ½ tbsp molasses
  • ⅛ tsp garlic powder
  • 1 tsp onion flakes
  • ½ tsp Himalayan pink sea salt
  1. In a blender or Vitamix, add all ingredients and blend well for a few minutes.
  2. Taste the dressing and add more sea salt to taste if needed.
  3. The dressing is amazing on salads too and will last up to 4 days in the refrigerator.
I made the dressing with mustard and without; both ways were delicious. If you don't like mustard or need to stay away from vinegar which is in mustard, you can use ⅛ tsp of mustard seeds or omit it completely. Keep in mind that vinegar can have gluten in it as well. This dressing is delicious on salad, basting a chicken or drizzling it on after it is cooked. Using the mild flavor of avocado oil is perfect to allow the lemon tang to trick your taste buds into thinking it is vinegar. Avocado oil is also a safe oil to use in high temperature cooking like baking or frying. *Since I first created this dressing I have used it as a base for many new flavors like orange, ginger and grapefruit.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at https://spoonfulofhealth.com/roasted-chicken-with-tangy-champagne-dressing-paleo-dairy-vinegar-gluten-free/