These 10 Healthy Salad Dressing Recipes are made in minutes and easy to store in the fridge all week long! Show your salads some love by tossing them with a flavorful dressing prepared from scratch with fresh ingredients. All vegan, paleo, gluten-free, dairy-free with low carb, keto and Whole30 options.
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Top 10 Homemade Salad Dressings
You really can’t have a great salad without a stellar dressing to go with it. Salad is the ultimate easy and healthy dish, and the dressing is the easiest part. These recipes keep things extra nutritious, accomodating a multitude of special diets while bringing you the beautiful flavors and textures each dressing is known for.
You have a zesty Italian dressing, a nutty sesame ginger dressing, a sweet berry vinaigrette, an herby green goddess dressing and tons more. Each one brings a unique burst of flavors to the table, whether you add them to salads, use them as dipping sauces, spread them onto sandwiches, marinate meat in them, stir them into pasta dishes or drizzle them over roasted veggies. Everyone needs some of these versatile dressings in their life!
Why Should I Make My Own Salad Dressing?
Bottled dressings are made with preservatives and other undesirable ingredients that you can’t remove. When you make a salad dressing from scratch, you’re able to control each and every ingredient that goes into it. You can also tweak the flavor and texture until it’s just right. Plus, dressing is an incredibly easy thing to make, no matter which variation you go for!
What is the Most Popular Salad Dressing?
Ranch dressing reigns supreme when it comes to popularity. It’s commonly used as a dip in addition to dressing salads. Normally made with buttermilk and sour cream, our version is vegan! And it has the same irresistible flavor and texture that makes ranch such a beloved condiment.
Healthy Salad Dressing Variations
With a wide variety of flavor profiles, there’s a healthy salad dressing here for everyone. Which will be your favorite?
Caesar Dressing
Caesar dressing is savory and tangy with a touch of spice. It also has some nice umami flavor, thanks to a few teaspoons of Worcestershire sauce. Just like the other recipes in this roundup, it’s completely vegan!
This condiment is a cool and creamy addition to wraps and sandwiches, and it makes tofu or meat extra juicy and flavorful when used as a marinade. If you’re looking for a classic dressing that goes with anything and everything, Caesar is a great choice!
Italian Dressing
Say hello to another classic salad dressing made vegan-friendly. And man is it packed with flavor! You have the herby Italian seasoning, the tangy red wine vinegar, the zesty lemon juice and so much more.
One of my favorite ways to use this dressing involves caramelizing veggies in the oven. You simply pour some Italian dressing over your favorite vegetables, toss to coat them well, then roast them up! So. Tasty.
Ranch Dressing
This creamy ranch dressing has a tangy flavor with sweet, savory and nutty undertones. It’s great for all kinds of salads and it’s often used as a dipping sauce for vegetables, fries and chicken (or cauliflower) wings. There are plenty of extra flavors you can incorporate into your ranch, which I’ve touched on in the blog post!
Another cool thing about this vegan ranch is that it’s freezer friendly. Most ranch dressings are not, but when you remove the dairy products, it’s a different story! Being able to freeze this ranch really comes in handy for meal prep.
Greek Dressing
Made with a handful of wholesome ingredients, Greek salad dressing tastes great with just about anything. A touch of Dijon mustard combines with garlic, lemon juice, herbs and more, and it’s all seasoned to taste with salt and pepper.
This light and healthy condiment is amazing on pasta salads, and we frequently use it as a dip for chips and veggies. However you end up serving it, this zingy dressing won’t disappoint.
Balsamic Vinaigrette
Balsamic dressing is definitely one of the lighter options on this list, but it certainly doesn’t lack in the flavor department. It’s made with aged balsamic vinegar and just the right amount of garlic to give you a richer, yummier taste than ever before.
Packed into this dressing are a ton of healthy probiotics and antioxidants to aid in digestion and even reduce the risk of certain diseases. It’s an exceptionally healthy salad dressing. Plus, it stays fresh in the fridge for a whole week!
Sesame Ginger Dressing
With its sweet, nutty flavor and creamy texture, this Japanese-style sesame dressing is delicious on so many levels. It’s great in stir fries and also as a marinade for meat or tofu. In addition to the peppery goodness it provides, it’s loaded with healthy ingredients.
No food processor or blender is needed to make sesame ginger dressing. You can literally just mix everything together in a bowl or shake it up in a jar! It couldn’t get any easier.
Lemon Tahini Dressing
This is another option that requires no blender or food processor. Savory and citrusy, lemon tahini dressing comes together with 4 simple ingredients. You just need tahini, lemon juice, maple syrup and a little garlic powder.
Despite the short ingredient lineup, this condiment is full of flavor. The tahini provides nuttiness, the lemon juice adds some zest and the garlic powder lends a savory warmth. I feel a craving coming on just thinking about it!
Strawberry Vinaigrette
If you like sweeter salad dressings, this one’s definitely a must-try. It’s easy to make with either raspberries or strawberries – up to you! Other than that, you’ll only need 4 ingredients.
Every summer, there’s constantly a new jar of Strawberry Vinaigrette in our fridge. We like to rotate between raspberry and strawberry! The strawberry dressing tends to come out a little sweeter, while the raspberry one is more tart by comparison.
Green Goddess Dressing
This herbaceous condiment has become quite popular lately. It’s made with cilantro, parsley and dill, but you can use any herbs you fancy. Fresh avocado gives it a wonderfully creamy texture that you won’t be able to resist!
As is the case with many of these recipes, you can make your green goddess dressing thick, thin, or somewhere in between. It all depends on your personal preference.
Poppy Seed Dressing
We absolutely adore the sweet and tangy flavors of poppy seed dressing. We practically make it once a week during the summer months! It’s light, bright and citrusy, and the poppy seeds add a nice touch.
This dressing goes great with both sweet and savory salads, and it also makes a nice addition to coleslaw. Even the pickiest eaters won’t complain about eating their veggies if they’re smothered in this sweet vinaigrette!
Tips for Success
Even though these recipes aren’t exactly the same as one another, I have some general tips to keep in mind across the board. Here they are!
- Adjust the Consistency: Many of these dressings may need to be thinned out after the ingredients are combined. When adding water or other liquid ingredients to thin them out, do so little by little, mixing to combine after each addition.
- Season to Taste: Before you serve or store your dressing, give it a little taste. At this point, you can add more salt, pepper, or anything else you’d like to taste more of.
- Store Chilled: You may be used to keeping salad dressing in your pantry, but that won’t do when it’s homemade. These recipes don’t contain any preservatives, and thus should be kept in the refrigerator.
- Shake Before Using: If your dressing has been sitting in the fridge for a while, you’ll need to shake it well before using it. This will re-incorporate any ingredients that have separated in the jar.
- Use Drippy Tahini: Does your dressing call for tahini? If so, be sure to avoid any old seed butter at the bottom of the jar. It should be nice and drippy.
- Keep it Natural: When it comes to things like lemon juice and maple syrup, you want to use the real deal. That means no bottled lemon juice or artificial syrup. Trust me, your taste buds will thank you!
Storage Instructions
These salad dressings can be stored for 5-7 days, depending on the recipe. Each of them should be kept in a resealable jar or airtight container in the fridge. Don’t forget to give your dressing a good shake before you use it.
Can I Freeze These?
While some of these dressings can be frozen, most of them aren’t ideal for freezing. Certain ones freeze well while others should be frozen in small portions with the help of an ice cube tray. If you’d like to freeze your dressing, check out the individual recipe for it on this site to see if it’s freezer-friendly or not.
More Healthy Condiment Ideas
Need more condiments to level up your meals and snacks? Try the following recipes next!
These 10 Healthy Salad Dressing Recipes are made in minutes and easy to store in the fridge all week long! Show your salads some love by tossing them with a flavorful dressing prepared from scratch with fresh ingredients. All vegan, paleo, gluten-free, dairy-free with low carb, keto and Whole30 options.
- 1 ½ cups fresh sliced strawberries OR fresh raspberries
- 2 tablespoons pure maple syrup may sub with coconut flower nectar syrup, Lakanto SF maple syrup, honey if not vegan or preferred liquid sweetener. Omit for Whole30 or add in homemade date syrup
- 2 tablespoons apple cider vinegar
- ¼ cup avocado oil OR extra-virgin olive oil
- ½ teaspoon sea salt or to taste
- 1/4 cup drippy Tahini we like Soom or Artisana.
- 2 teaspoon capers finely minced
- 2 teaspoons caper juice from the jar
- 3 Tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard or grainy mustard
- 2 teaspoons gluten-free or Whole30 compliant Worcestershire sauce
- 2 cloves garlic finely minced or grated
- 1 teaspoon olive oil or water to thin out the dressing
- 1/2 teaspoon sea salt or to taste
- Filtered water only as needed
- 1/3 cup avocado oil OR olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons apple cider vinegar
- 2 garlic cloves minced OR 2 teaspoons garlic powder
- 1/2 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon fine sea salt or to taste
- ¼ teaspoon freshly cracked black pepper or to taste
- 1 cup fresh cilantro
- 1 cup fresh parsley
- ¼ cup fresh dill tarragon or mint
- 1/2 medium ripe avocado
- 3 tablespoons fresh lemon juice or lime juice
- 1 tablespoon avocado oil OR extra virgin oil OR avocado oil
- 1 clove garlic
- ½ teaspoon sea salt or to taste
- Freshly cracked black pepper
- Filtered water only as needed
- Ingredients
- ⅓ cup avocado oil OR extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon pure maple syrup may sub with coconut flower nectar syrup, Lakanto SF maple syrup, honey if not vegan or preferred liquid sweetener. Omit for Whole30 or add in homemade date syrup
- 1 teaspoon dried Italian seasoning or 1/3 teaspoon each of dried oregano, dried basil and ¼ teaspoon each of dried rosemary and thyme
- 1 teaspoon Dijon mustard
- 1 large clove garlic minced OR 1 teaspoon garlic powder
- 1 teaspoon onion powder or 1 small shallot OR ¼ small red onion, very finely chopped
- 1/4 teaspoon sea salt or to taste
- 1/3 cup drippy tahini we like Soom
- 3 tablespoons fresh lemon
- 1 tablespoon pure maple syrup may sub with coconut flower nectar syrup, Lakanto SF maple syrup, honey if not vegan or preferred liquid sweetener. Omit for Whole30 or add in homemade date syrup
- 1 teaspoon garlic powder OR 1 garlic clove finely minced
- 1 cup raw cashews soaked in very hot water, for 20 minutes, or overnight in cool water
- 2/3 cup unsweetened almond milk
- 1 tablespoon fresh dill or 2 teaspoon dried dill
- 1 tablespoon fresh parsley
- 2 teaspoons fresh lemon juice
- ½ tablespoon fresh chives or ½ teaspoon dried chives
- 2 teaspoons apple cider vinegar
- 1 teaspoon pure maple syrup
- 1 clove garlic OR 1 teaspoon high quality garlic powder
- 1/2 tsp sea salt
- 1/4 tsp onion powder
- Freshly cracked black pepper to taste
- 1/4 cup canned coconut cream or you can spoon out the thick top part of full-fat coconut milk
- 1/4 cup avocado oil OR extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1 tablespoons apple cider vinegar
- 1/3 cup fresh lemon juice
- 3 tablespoons pure maple syrup may sub with coconut flower nectar syrup, Lakanto SF maple syrup, honey if not vegan or preferred liquid sweetener. Omit for Whole30 or add in homemade date syrup
- 1 teaspoon Dijon mustard
- 1/2 tablespoon poppy seeds
- 1/4 teaspoon sea salt or to taste
- 3 tablespoons toasted sesame oil
- 3 tablespoons coconut vinegar may substitute organic rice vinegar if not Whole30 or paleo
- 2 tablespoons creamy tahini cashew butter or sunflower seed butter
- 1 1/2 tablespoons pure maple syrup may sub with coconut flower nectar syrup, Lakanto SF maple syrup, honey if not vegan or preferred liquid sweetener. Omit for Whole30 or add in homemade date syrup
- 3 tablespoon toasted sesame oil
- 2 garlic cloves minced OR 1 teaspoon garlic powder
- 1 1/2 teaspoons freshly grated ginger OR ½ teaspoon ginger powder
- 1/2 cup avocado oil OR extra-virgin olive oil
- 1/4 cup aged balsamic vinegar
- 2 garlic cloves minced
- 1 small shallot OR 1/4 small red onion very finely chopped
- 1 tbsp Dijon mustard OR grainy mustard
- 1 tsp pure maple syrup may sub with coconut flower nectar syrup, Lakanto SF maple syrup, honey if not vegan or preferred liquid sweetener. Omit for Whole30 or add in homemade date syrup
- 1/2 tsp fine sea salt, or to taste
- 1/4 tsp freshly cracked black pepper, or to taste
In a small food processor or a high-speed blender, add all the dressing ingredients and puree until creamy and smooth. Add filtered water, only as needed, 1-2 teaspoons at a time, only as needed to thin out the dressing to desired consistency. Then blend again until smooth.
Adjust any seasoning to taste, then chill in the fridge until ready to use.
Store any leftovers in a resealable jar or airtight container in the fridge for up to 1 week. Shake well before using.
In a small food processor or a high-speed blender, add all the dressing ingredients and puree until creamy and smooth. Add filtered water, only as needed, 1-2 teaspoons at a time, only as needed to thin out the dressing to desired consistency. Then blend again until smooth.
Adjust any seasoning to taste, then chill in the fridge until ready to use.
Store any leftovers in a resealable jar or airtight container in the fridge for up to 1 week. Shake well before using.
Add all the ingredients for the dressing in a medium jar or to a bowl. Shake or whisk until combined. Alternatively, add to a small food processor or a high-speed blender and puree until smooth.
Adjust any seasoning to taste, then chill in the fridge until ready to use.
Store any leftovers in a resealable jar or airtight container in the fridge for up to 1 week. Shake well before using.
In a small food processor or a high-speed blender, add all the dressing ingredients and puree until creamy and smooth. Add water, 1-2 teaspoons at a time, only as needed to thin out the dressing to desired consistency and blend again until smooth.
Adjust seasoning to taste, then chill in the fridge until ready to use.
Store any leftovers in a resealable jar or airtight container in the fridge for up to 5 days. Shake well before using.
Add all the ingredients for the dressing in a medium jar or to a bowl. Shake or whisk until combined. Alternatively, add to a small food processor or a high-speed blender and puree until smooth.
Adjust any seasoning to taste, then chill in the fridge until ready to use.
Store any leftovers in a resealable jar or airtight container in the fridge for up to 1 week. Shake well before using.
Add all the ingredients for the dressing in a medium jar or to a bowl. Shake or whisk until combined. Alternatively, add to a small food processor or a high-speed blender and puree until smooth. Adjust any seasoning to taste, then chill in the fridge until ready to use.
Store any leftovers in a resealable jar or airtight container in the fridge for up to 1 week. Shake well before using.
In a small food processor or a high-speed blender, add all the dressing ingredients and puree until creamy and smooth. Add filtered water, only as needed, 1-2 teaspoons at a time, only as needed to thin out the dressing to desired consistency. Then blend again until smooth.
Adjust seasoning to taste, then chill in the fridge until ready to use.
Store any leftovers in a resealable jar or airtight container in the fridge for up to 5 days. Shake well before using.
In a small food processor or a high-speed blender, add all the dressing ingredients and puree until creamy and smooth. Add filtered water, only as needed, 1-2 teaspoons at a time, only as needed to thin out the dressing to desired consistency. Then blend again until smooth.
Adjust seasoning to taste, then chill in the fridge until ready to use.
Store any leftovers in a resealable jar or airtight container in the fridge for up to 5 days. Shake well before using.
Add all the ingredients for the dressing in a medium jar or to a bowl. Shake or whisk until combined. Alternatively, add to a small food processor or a high-speed blender and puree until smooth. Adjust any seasoning to taste, then chill in the fridge until ready to use.
Store any leftovers in a resealable jar or airtight container in the fridge for up to 1 week. Shake well before using.
Add all the ingredients for the dressing in a medium jar or to a bowl. Shake or whisk until combined. Alternatively, add to a small food processor or a high-speed blender and puree until smooth. Adjust any seasoning to taste, then chill in the fridge until ready to use.
Store any leftovers in a resealable jar or airtight container in the fridge for up to 1 week. Shake well before using.
*Nutritional calculations are for the Strawberry Vinaigrette only. Please see the separate. blog posts for each salad dressing for their corresponding nutritional calculations.
How to Store
You can keep the dressings chilled in the fridge for up to 1 week. Be sure to store it in an airtight container or resealable jar. Give it a good shake or stir before using it to re-combine all of the ingredients.
How to freeze:
Salad dressings generally don't freeze well, as the ingredients tend to separate while they thaw.
But if you'd like to do some experimentation, try freezing small portions in an ice cube tray for up to 1 month, thawing them out in the fridge and mixing/shaking the thawed mixture very well before using.
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