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Collage of 9 homemade salad dressings

10 Healthy Salad Dressings

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.

Course Salad
Cuisine American
Keyword caesar salad dressing, easy salad dressing, healthy salad dressing, homemade salad dressing, salad dressing recipe
Prep Time 5 minutes
Servings 12 servings
Calories 54 kcal
Author Kelly

Ingredients

Strawberry Vinaigrette

  • 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

Caesar Dressing

  • 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

Greek Dressing

  • 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

Green Goddess Dressing

  • 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

Italian Dressing

  • Ingredients
  • 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

Lemon Tahini Dressing

  • 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

Ranch Dressing

  • 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

Poppyseed Dressing

  • 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

Sesame Ginger Dressing

  • 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

Balsamic Vinaigrette

  • 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

Instructions

Strawberry Vinaigrette

  1. 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.

    Side view of strawberry vinaigrette dressing in a small jar with a spoon

Caesar Dressing

  1. 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.

    45 degree shot of Vegan Caesar Dressing in a small jar with a spoon

Greek Dressing

  1. 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.

    45 degree shot of greek salad vinaigrette in a small jar with a spoon

Green Goddess Dressing

  1. 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.

    45 degree shot of green goddess dressing in a small jar with a spoon

Italian Dressing

  1. 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.

    45 degree shot of Italian dressing in a small jar with a spoon

Lemon Tahini Dressing

  1. 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.

    45 degree shot of lemon tahinin dressing in a small jar with a spoon

Ranch Dressing

  1. 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.

    45 degree shot of ranch salad dressing in a small jar with a spoon

Poppyseed Dressing

  1. 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.

    45 degree shot of creamy poppy seed dressing in a small jar with a spoon

Sesame Ginger Dressing

  1. 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.

    45 degree view of blended sesame dressing in a glass jar with a spoon

Balsamic Vinaigrette

  1. 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.

    Side view of balsamic vinaigrette dressing in a small jar with a spoon

Recipe Notes

*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.

Nutrition Facts
10 Healthy Salad Dressings
Amount Per Serving (1 serving)
Calories 54 Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 2g1%
Sugar 2g2%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.