A tangy, simple Meyer Lemon Vinaigrette to elevate even the most simple salad.

A few weeks ago I hosted a food blogger retreat at one of my favorite places under the sun. It was truly amazing in every way, and I could not be more grateful to have been a part of this experience.

We enjoyed breathtaking scenery:

Spa at Terranea. Photo cred: Erin of Her Heartland Soul

All kinds of delicious food and drink:

Meyer Lemon Margaritas (made with lemons grown on Terranea’s property!)

Homemade bread with Organic Valley pasture butter

Lemon Scones – BEST scones I’ve ever had – recipe on The Faux Martha

A most incredible salad bar with Earthbound Farm greens

And learned a ton from each other and the experts around us:

Executive Chef of Terranea, sharing the food he grows for the resort’s restaurants

Kombucha-making lesson (and Kombucha cocktails!) with Daina, founder of Health-Ade

Kombucha makes the best cocktails! Photo cred: Lauren of Climbing Grier Mountain

Megan, Melissa, Sonja, me, Ashley, Amanda, Lauren and Erin. These ladies are a wealth of knowledge!

One of the (many) highlights for me had to do with salad. Shocking, right? 😉

For our Build-Your-Own Salad Bar, Ashley whipped up a Lemon Vinaigrette that I’ve since made countless times.

Though the ingredients in this dressing are few and simple, the flavor is so clean and fresh that it can really make any salad memorable, no matter how minimal it starts out.

Normally, my salads are full of color and a wide variety of ingredients. But like I said, that’s hardly needed here since the dressing is so fantastic.

In an ideal world, I’d share every part of this incredible retreat with you. But since I can’t, I’m excited that I can at least give you a bite of our experience through this salad-changing dressing. Hope you enjoy it as much as I do!

Fresh Lemon Vinaigrette

 

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A creamy, tangy dressing to elevate even the most simple salads.

Author: Amelia Winslow

Recipe type: condiment

Cuisine: American

Serves: 2 cups

Ingredients

• Juice of 2 large lemons (regular or Meyer) - about 1 cup
• ¾ cup extra virgin olive oil
• ½ a ripe avocado
• ¼ cup raw honey
• ½ tsp sea salt
• ¼ pepper

Instructions

1. Combine all ingredients in a blender and blend until smooth and creamy, about 20 seconds.
2. This makes a big batch, perfect for a crowd or making salads all week long.
3. Store leftover dressing in a lidded jar or airtight container in the fridge for up to a week.

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A huge, heartfelt thank you to Terranea for hosting Eat Sea Retreat this year at their remarkable resort, and to Organic Valley, Health-Ade Kombucha and Earthbound Farm for feeding us well and making the whole trip possible. And thank you to those who continually read my blog and follow my social posts – I am eternally grateful for all of you.