Lemon-caper dressing

This was my improvised “special sauce” to enhance meals I served to a houseguest who was eating from the “Whole 30 / fodmaps” list. It’s very simple, very good – I especially like it as a dressing for kale salad.

• 3 Tbsp extra-virgin olive oil
• 1 Tbsp avocado mayonnaise, or more as needed to thicken the dressing
• 2 Tbsp capers, plus 1 tsp brine from the jar
• 1 tsp lemon zest and 2 Tbsp juice from 1 small lemon
• 3 Tbsp chopped flat-leaf parsley
• Salt and pepper to taste

Whisk oil and mayonnaise together in a small bowl. Whisk in lemon juice and zest, then stir in capers and brine, parsley, and salt and pepper to taste.