Add all ingredients to a blender and blend until smooth. Add water 1 tablespoon at a time to thin to desired consistency. Store refrigerated in airtight jar for up to a week.
Apple cider vinegar and lemon juice make this dressing very tangy. If you want a more subtle flavor I recommend decreasing the vinegar to 2 tablespoons and replacing the other 1 tablespoons with water.
Garlic: Adjust amount based on your flavor preferences. One garlic cloves = ⅛ teaspoon garlic powder.
Storage: Keep refrigerated in a closed container for up to a week.
Freezing instructions: I like to freeze dressing in pint sized ball jars. Leave at least ½ inch of space at the top of the jar. Freeze for up to 3 months and let thaw overnight in the fridge before using.