In a pinch · Under 5 min

Lissa's Classic French Dressing

Name: Lissa's Classic French Dressing
Prep time: 5 min
Total time: 5 min
Ingredients: 5 medjool dates, medjool, pitted; 2 tbsp lemon juice; 1 tsp apple cider vinegar; 1 ½ cups water, start with less and add as needed; 2 cloves garlic; ½ tsp smoked paprika; ⅛ tsp chipotle powder

Melissa "Lissa" Maris made this dressing when she was trying to make a vinaigrette without oil, and the dates worked so well that she ate it almost daily through her first raw year. She still makes it often, and it takes her back to those early days every time.

Hands-on: 5 min
Hands-off: None
Total: 5 min
Dishes: 1

3gprotein353cal95gcarbs1gfatper serving · $2.53

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Skillblender

Method

1
Check that every medjool date is pitted. Pull out any pits you find.
2
Add the dates, lemon juice, apple cider vinegar and garlic to a high-speed blender.
3
Add the smoked paprika and chipotle powder.
4
Pour in 1 cup of the water. Keep the rest nearby so you can adjust the texture.
5
Blend on high until completely smooth.
6
Add more water a splash at a time, blending after each one, until it is as thick or thin as you like. Use less for a thicker dressing and more for a pourable vinaigrette.
7
Pour over your salad and enjoy right away.

Storage

Best eaten fresh. It does not keep well the next day unless you add fat, so store any extra in an airtight or vacuum-sealed container after blending in the seeds or avocado from the tips.

Good to know

Make a double batch, use half on a salad, and leave the rest in the blender. Add 2 tbsp seeds or 1/4 avocado, blend again, and seal it airtight for the next day.
Want a twist? Try a tsp or two of ground chia for omega 3, a little jalapeño for heat, a couple tbsp of sunflower seeds for creaminess, or orange juice instead of water for a sweeter dressing.
Add tomato powder for a Catalina-style dressing.