Place the lemon juice in a bowl and whisk in the extra virgin olive oil. Add a pinch of salt (or to taste). Add a teaspoon of dry oregano. Whisk all together. Serve over grilled fish, seafood, grilled or steamed vegetables, greens, etc.
To get as much juice as you can from the lemon before squeezing it, roll it several times on your counter with pressure from the palm of your hand to soften it. It will make it easier to take out all the juice when squeezing.
Store leftover ladolemono in the refrigerator in a glass jar for up to 1 week. Shake the jar well before use.
When using ladolemono over a fresh grilled fish, it is best not to add other sauces and dressing to the dish. The seafood will shine, and the lemon and olive oil dressing will highlight their freshness and flavor.
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.