Lemon And Lime Salad Dressing

Given my low Vitamin D levels, I am eating a lot of tinned tuna. It is not the most exciting ingredient flavour wise so I am adding it to salads. The lemon and lime salad dressing adds a lot of zingy flavour.

Lemon And Lime Salad Dressing
Head straight on to the Recipe For Lemon And Lime Salad Dressing

It was really hard work sticking to my regime of slowly adding back my supplements. With the outbreak of Covid-19 I wanted to start taking an antiviral supplement. But, I had to stay disciplined. I got the results back from my blood tests and my Vitamin D levels were finally above what they needed to be. After my bone density scan last year my count was 17 nanograms/milliliter. Whereas this is not considered dangerously low, it was not optimal. Following the advice of my health care practitioner I started off by taking 3000 IU Vitamin D-3 per day. After a month I dropped this to 2000 IU per day. I then stopped taking the Vitamin D for three weeks before being tested to get an accurate reading. I was really relieved to see the improvement to 38 ng/ml.

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The long term aim is to keep the levels above 32 ng/ml. The main reason is to maintain my bone health. But, the added benefit is that high Vitamin D levels can assist our body in fighting off infections. I will lower my dose to 1000 IU per day in summer, and ensure I sit outside every day. And in winter I shall double the dose. Of course, I am doing this under advisement from a medical professional. Personally I would recommend that you get tested for Vitamin D deficiency. I really thought I was OK given how much time I spend outdoors. But, when I got my results I was really shocked at how low my levels were. Have you ever been tested and do you take a vitamin D supplement? 

Broccolini With Lemon And Lime Salad Dressing

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5 from 1 vote

Lemon And Lime Salad Dressing

This dressing is perfect to add zing to your salads
Recipe Category: Salad Dressing
All Rights Reserved: An original recipe from Lavender and Lime


  • 80 mls lemon juice
  • 45 mls lime juice
  • 2 cm fresh root ginger, grated
  • 20 mls date syrup
  • 15 mls tarragon mustard
  • salt and freshly ground black pepper to season


  • Place the juice, ginger, syrup and mustard into a mixing bowl
  • Whisk to combine and then season to taste
  • Store in a salad dressing container and use as needed
Inspiration published on Lavender and Lime April 27:

Flatten the curve! It is a public holiday in South Africa – we are celebrating our freedom under lockdown and staying home and staying healthy.

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