3 cloves garlic, minced
1 cup extra-virgin olive oil or avocado oil
3 lemons - Juice of (about 1/2 cup)
2 tablespoons minced fresh oregano leaves
1 teaspoon ground black pepper
1 teaspoon onion powder
1/2 teaspoon fine Himalayan salt
Place all of the ingredients in a blender and blend on medium speed until the dressing has emulsified and is a light-brown color and the garlic is almost smooth.
Store in an airtight container in the fridge for up to 10 days. This dressing separates very quickly, so shake or stir before using.
PER SERVING: Calories 150 • Fat 17 g • Total Carbohydrate 1 g • Dietary Fiber 0.1 g • Protein 0.2 g