Vegan, Gluten Free, Paleo, Dairy Free
Mince the garlic cloves.
Squeeze the juice of about 1 lemon, or until you reach 1/4 cup.
Place all ingredients in a jar or a blender and blend until combined. There will be almost a creamy consistency after the oil and lemon juice are emulsified.
Store in the fridge in a glass container for up to one week. You may need to let the vinaigrette sit out to warm up before dressing your salad or run under warm water.