Why Should You Make This Recipe?

Basil pesto dressing is a mouthwatering yet simple recipe you can’t get enough of. This vinaigrette is easy, fresh, and pairs well with dozens of delicious dishes. 

• This 5-minute pesto vinaigrette recipe is a great way to use fresh basil, especially if you’re growing your own fresh herbs. Who can resist natural ingredients?
• Elevate any dish with ease when you top it with this herby and robust dressing. Whether you use pesto sauce for salad (or pasta salad!), to drizzle on pizza, or even to top grilled meat, your tastebuds will thank you.

Ingredients

For this pesto dressing recipe, you will need:

• Fresh basil leaves: It goes without saying your basil should be fresh and free of any bruises. I used green basil here, but you can use purple basil if you prefer.
• Pine nuts: If you have the time, toasting your pine nuts in an empty skillet for 3-4 minutes will produce a rich, earthy vinaigrette.
• Fresh garlic cloves
• Acid: White wine vinegar and fresh lemon juice
• Parmesan cheese
• Kosher salt and black pepper
• Extra virgin olive oil

How to Make Pesto Vinaigrette

This 5-minute recipe for classic basil pesto dressing is as easy as it is fresh, and it comes together in just three steps.

1. Chop/Pulse the ingredients in a food processor: Place all the ingredients except the olive oil (i.e., fresh basil leaves, pine nuts, garlic, vinegar, lemon juice, parmesan cheese, salt, and black pepper) into a food processor (or a blender). Pulse the mixture 4-5 times for a rough chop.
2. Add the olive oil: Turn on the food processor and, while it runs, drizzle the olive oil through the tube. Stop the machine 1-2 times while mixing to scrape the bowl’s sides. Continue running your food processor until the salad dressing is creamy (approx. 45 seconds).
3. Season and serve: Taste your pesto salad sauce and add any additional seasoning. Give the mixture one more pulse, and then serve.

How to Store

This pesto salad dressing recipe is a delicious addition to any meal. With these simple storage tips, you can keep your leftover vinaigrette fresh for days.

• Storage: To store lemon pesto vinaigrette, place it in an airtight container (like a mason jar) in the refrigirator. Your dressing will stay fresh for up to 5 days.
• Freeze: You can freeze this vinaigrette for up to 2 months in an airtight container.
• Thaw: To thaw your pesto dressing, let it sit on the counter for 2 hours before using.

Recipe Ideas to Use

Basil pesto vinaigrette is a delicious dressing that goes with just about anything. This topping adds a sumptuous flavor to countless dishes, from leafy green salads to hearty mains.

• Arugula Pesto Salad: Use this pesto olive oil dressing on a white bean arugula salad for a veggie-packed dish that’s as filling as it is nutritious. Green pesto on a bed of arugula? Yes, please!
• Use in any salad: Few dishes are as crisp and light as a salad with pesto dressing. This herby vinaigrette tastes terrific on everything from fresh salads with leafy greens to potato salads, and even pasta salads (hello, Pesto Caprese Salad with Pasta!). Try drizzling it over my go-to summer salads like Turkish White Bean Salad and Tomato Mozzarella Salad. Or toss it with quinoa when making my Quinoa Salad with Avocado recipe.
• Vegetable side dishes: If you’re a fan of vegetables, you can drizzle your pesto sauce over any veggies, such as roasted eggplant slices, baked asparagus, and roasted portobello mushrooms, for a healthy surprise you’ll want every day.
• Use it as a drizzle: This simple pesto sauce elevates any dish with a single, easy drizzle. Try it on a bowl of roasted cherry tomatoes, or use it in recipes like Chicken Caprese Sandwich or a Caprese Pizza as a quick drizzle.

Expert Tips

• Texture: Feel free to adjust the consistency and texture by processing (or blending) longer or shorter. I like it to have a pourable consistency, but you can always process it less if you prefer it to be more like a sauce.
• Emulsify: You can process everything all at once, but taking the time to drizzle the olive oil over the tube after processing the rest of the ingredients will help the dressing blend well and result in a creamier vinaigrette.
• Taste for seasoning: Be sure to taste it before serving and adjust the amount of acid and seasoning as needed.

FAQs

Pesto vinaigrette dressing is easy enough for even beginner chefs to prepare. Still, you can become an expert saucier in no time with these helpful FAQs!

Other Homemade Salad Dressing You Might Like:

• Maple Mustard Dressing
• Creamy Poppy Seed Dressing
• Yoghurt Dressing
• Avocado Dressing
• Chilli Lime Dressing
• Yogurt Dill Sauce

If you try this Pesto Vinaigrette recipe or any other one of my homemade salad dressing recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Pesto Vinaigrette Recipe

Learn how to make pesto vinaigrette recipe to use in salads, sandwiches, and more. Made with basic pantry staples, this basil salad dressing is easy and quick to make.

Course Salad Dressing

Cuisine American/Italian

Diet Vegetarian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 254kcal

Author Aysegul Sanford

Ingredients

• 1 ½ cups fresh basil leaves loosely packed
• ⅓ cup pine nuts or sliced almonds
• 2 small cloves garlic minced
• 2 tablespoons white wine vinegar
• 3 tablespoons lemon juice
• 2 tablespoons shredded parmesan cheese
• ½ teaspoon kosher salt*
• ¼ teaspoon black pepper
• ⅓ cup extra virgin olive oil

Instructions

• Place fresh basil leaves, pine nuts, garlic, vinegar, lemon juice, parmesan cheese, salt, and black pepper into the bowl of a food processor*. Pulse 4-5 times to give them a rough chop.
• Turn the machine on and while it is running drizzle the olive oil through the tube. Stop and scrape once or twice and continue running the machine until the salad dressing is creamy, 45 seconds or so.
• Taste for seasoning and add in if necessary. Give it one more pulse and serve.

Notes

• Yields: This recipe yields 2/3 cup pesto salad dressing that is ideal for 4 servings (about 3 tablespoon each.)
• Amount of salt used: This is one of those recipes that you want to taste as you go. I listed 1/2 teaspoon kosher salt, but please give it a taste before serving to make sure that it is properly seasoned to your taste.
• Blender: If you do not have a food processor, you can use a blender.
• Make it a 3-ingredient pesto vinaigrette: You can make this pesto vinaigrette with store-bought pesto. For measurements, I recommend mixing ½ cup prepared pesto with ¼ cup vinegar and ¼ cup parmesan cheese.
• Pesto Vinaigrette Sweetgreen Recipe: For a version similar to Sweetgreen’s pesto vinaigrette recipe, use red wine vinegar instead of white wine vinegar and add a teaspoon of Dijon mustard.
• Storage: To store lemon pesto vinaigrette, place it in an airtight container (like a mason jar) in the fridge. Your dressing will stay fresh for up to 5 days.
• Freeze: You can freeze this vinaigrette for up to 2 months in an airtight container.
• Thaw: To thaw your pesto dressing, let it sit on the counter for 2 hours before using.

Nutrition

Calories: 254kcal | Carbohydrates: 3g | Protein: 3g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Cholesterol: 2mg | Sodium: 336mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin A: 501IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg

In this simple guide, I’ll teach you how to make a restaurant-quality harissa vinaigrette dressing, including preparation tips, tasty uses, and storage guides.

What is Harissa Dressing Made Of?

The best way to capture the bright flavors of CAVA’s hot harissa vinaigrette is by using the right ingredients—fresh, flavorful, and already in your pantry!

• Olive oil: Though a little more expensive, high-quality extra virgin olive oil is excellent for vinaigrettes due to its richness and depth. (Remember: Olive oil plays a big part in vinaigrette recipes!) Still, any olive oil will work as long as you like its flavor.
• Lemon juice or vinegar: I recommend using fresh lemon juice due to its bright, citrusy overtones. However, if you want sharper, more acidic notes in your harissa vinaigrette, you can use red wine vinegar or white wine vinegar instead.
• Harissa: This recipe works with both harissa sauce (or paste) and harissa powder. You can also make harissa paste from powder. Regardless of your choice, I suggest making them from scratch due to their more vibrant, fresh, and customizable flavors. However, you can also purchase store-bought versions for simpler meal prep. In particular, I love brands like NY Shuk, Mina, and Whole Foods, though you should be able to find more harissa products in the “international” or “ethnic” sections of local grocery stores.
• Honey: Honey is the key to giving harissa salad dressing a beautiful balance of “heat and sweet,” though you may also use maple syrup or agave syrup for a vegan version.
• Garlic: Be sure to grate or press your fresh garlic before adding it to your recipe. Otherwise, the garlic won’t properly infuse the dressing with its flavors.
• Seasoning: Kosher salt and ground black pepper are all that’s necessary to bring out the savory tones of this all-natural harissa vinaigrette recipe.

How to Make Harissa Vinaigrette?

You can make hot harissa vinaigrette in three simple steps, bringing spicy, Middle Eastern flavors to any meal. And the best part, you ask? It takes less than 5 minutes to make.

1. Add the ingredients: Place the olive oil, lemon juice, harissa sauce (or powder), honey, garlic, kosher salt, and black pepper to a mason jar with a tight-fitting lid.
2. Mix: Cover the jar and shake it for 30 seconds or until emulsified. Taste for seasoning and adjust as necessary.
3. Serve or store: Refrigerate the vinaigrette or use it immediately in your desired recipe. Be sure to shake the mixture after storage to ensure a well-integrated mixture.

How to Store, Freeze, and Thaw?

• Store: You can store your harissa vinaigrette in an airtight container or glass jar in the refrigerator for up to one week. Remember to shake the mixture well before using it to help reintegrate any separated ingredients.
• Freeze: For extra-long storage, freeze this recipe in a freezer-safe, airtight container for up to one month. Leave enough room in your chosen container for the vinaigrette to expand.
• Thaw: To thaw your frozen harissa dressing, put it in the refrigerator overnight.

How to Use Harissa Vinaigrette?

Lighter and tangier than traditional harissa, this delicious condiment works pretty much anywhere you want that hot harissa taste. Below are a few of my favorite ways to add a bold flavor to any weekday menu.

• Salad dressing: No one can resist a classic. Using harissa dressing for salad is a no-brainer, especially since it strikes such a tasty balance with the crispness of leafy green salads. This vinaigrette pairs impeccably with the refreshing cucumber and tomatoes in my Spring Mix Salad. Or, you can balance this spicy condiment with the rich creaminess of my Butter Lettuce Salad or Massaged Kale Salad with Avocado—especially when topped with a crumble of feta cheese.
• Grain bowls: Want to learn how to make CAVA at home? Grain bowls are a staple of this Mediterranean restaurant chain—a clear reason why I love using this copycat vinaigrette for dishes like my vegan Quinoa Power Bowl and gluten-free Quinoa Sweet Potato Bowl.
• Sandwiches and wraps: This harissa vinaigrette doesn’t just work in bowls. It’s also a mouthwatering blend for sandwiches and wraps—whether you drizzle it over the spread or use it as a dipping sauce.
• Roasted vegetables: Equal parts nutritious and flavorful, this easy vinaigrette makes the perfect addition to roasted veggies. Drizzle it over tender dishes like Baked Eggplant Slices, sweet Roasted Maple Carrots, and hearty Air Fried Red Potatoes, and you’ll never have a bland side dish again.
• Roasted and grilled meats & seafood: You can lend any protein a delicious spice by serving this vinaigrette with dishes, such as my succulent Grilled Salmon, Steak Kabobs in Oven, and Baked Bone-In Chicken Breast. Use this dressing like your other go-to dips and serve it on the side, or use it as a drizzle for a well-infused smokiness.
• Use it as a marinade: Out of all the CAVA dressing recipes, this is one of my favorites for meat marinades. Simply add ¼ cup of harissa vinaigrette to your favorite marinade recipe (especially my tangy Chicken Marinade with Yogurt, zesty Shrimp Marinade, and savory Turkey Tenderloin Marinade!) and add more as necessary.

FAQs

Other CAVA-Inspired Dressing Recipes

Salads

Basic Lemon Vinaigrette Dressing

Salads

Greek Yogurt Salad Dressing

Salads

Lemon Balsamic Dressing

If you make this hot harissa vinaigrette recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

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Harissa Vinaigrette Recipe

Hot harissa vinaigrette is the ultimate condiment for anyone craving the spicy and smoky flavors of harissa. In just five minutes and with a handful of ingredients, you can take any dish—grain bowls, veggies, salads, and beyond—to the next level.

Course Salad Dressing

Cuisine Mediterranean, Middle Eastern

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 146kcal

Author Aysegul Sanford

Ingredients

• ¼ cup olive oil
• 3 tablespoons lemon juice or red wine vinegar
• 2 tablespoons harissa sauce or 1 tablespoon harissa powder
• 1 tablespoon honey or maple syrup or agave nectar for a vegan option
• 1 clove garlic grated or pressed
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper freshly ground

Instructions

• Combine the olive oil, lemon juice, harissa sauce (or powder), honey, garlic, kosher salt, and pepper in a mason jar.
• Cover and shake until emulsified, about 30 seconds. Adjust seasoning to your desired taste.
• Use right away or store in the fridge until ready to use. Be sure to shake before serving.

Notes

• Yields: This recipe makes 1/2 cup harissa vinaigrette. I listed 4 servings because you can use it in a salad or grain bowl recipe that serves 4 people. The nutritional values below are per serving.
• Storage: Place leftovers in a mason jar (or any other airtight container) and keep them in the fridge for up to a week.
• Freeze: You can freeze this dressing in a freezer-safe container for up to a month. Thaw it in the fridge overnight.

Nutrition

Calories: 146kcal | Carbohydrates: 7g | Protein: 0.3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 392mg | Potassium: 47mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 52IU | Vitamin C: 6mg | Calcium: 5mg | Iron: 0.2mg

I know it is convenient to buy salad dressing from the store, but once you learn to make your own, you will never want to spend money on dressings that are usually made with low-quality ingredients. Plus, most homemade dressings can also be used as a marinade for meat and vegetables, and this honey lime vinaigrette dressing is no exception.

The good news is that our recipe archives have so many dressings to choose from. For a simple yet satisfying option, try our Lemon Olive Oil Dressing, or indulge in the rich flavors of Balsamic Lemon Vinaigrette for a more elevated taste experience. And if you like spicy food, our Chili Lime Dressing is a must-try!

Ingredients

All you need is 5 simple ingredients for this honey lime dressing. And guess what? You probably already have everything in your pantry. Below is what you’ll need:

• Extra virgin olive oil: Olive oil is the base of this honey-lime vinaigrette. However, a neutral oil like avocado oil can also be used.
• Fresh lime juice and lime zest: Every dressing needs an acid! For the best lime vinaigrette recipe, be sure to use fresh lime. Keep in mind that it is best to zest the lime before squeezing it.  
• Honey: Honey is the perfect way to balance the tartness of the lime. However, for a vegan version, you can use maple syrup instead.
• Kosher Salt: A pinch of salt will bring out these wonderful flavors.

How To Make Honey Lime Dressing?

You can make a jar of this simple honey lime dressing with only 5 minutes of hands-on time. Juice, zest, whisk, and pour. Here is how to make lime vinaigrette in just 4 simple steps:

1. Combine: Lime zest, lime juice, honey, and salt in a small bowl and whisk together. If you decide to use garlic, shallot, or ground cumin, you can add it here. 
2. Emulsify until creamy: Slowly pour in the extra virgin olive oil and constantly whisk until emulsified.
3. Season: Give it a taste and adjust it to your liking.
4. Pour: Drizzle it over your favorite fresh salad or store it in a mason jar and refrigerate for later.

How To Make Ahead and Store?

The best part of this honey lime vinaigrette recipe is that it keeps well in the fridge, so you can make it ahead and refrigerate it until you are ready to use it. 

To store, pour the lime honey dressing into a mason jar (or an airtight container) and keep it in the fridge for up to one week.

How To Use Lime Honey Dressing

Wake up your taste buds with the many ways to use this recipe. Try fruit salad with honey lime dressing or marinade chicken before grilling for some mouth-watering goodness. Here are a few ways to use it:

• Fruit Salads: This dressing is my favorite way to bring together a brunch side dish like summer fruit salad with strawberries, blueberries, pineapple, red grapes, kiwi, or other tropical fruit you like. 
• Savory Salads: This honey lime salad dressing is the perfect compliment whether your salad is the main course or the side. Pour it over leafy greens like spring mix, butter lettuce, arugula, or kale for a natural sweetness with a kick of citrus. Mix with nuts, cheese, and beans for a sweet and savory combination. It’s my first choice when making Mexican-inspired salads and the ultimate last step for my Southwest Chicken Salad and Corn and Black Bean Salad.
• Grain Bowls: Another way to use this flavorful honey and lime juice recipe is for grain bowls. It perfectly soaks into couscous, bulgur, and quinoa mixed in with roasted veggies and proteins. You’ve got to try it on my Southwest Quinoa Bowl or even this Caribbean Jerk Chicken Bowl!
• Marinades: This recipe has more intent than just honey lime dressing for salad. I also use it for marinating chicken, pork, beef, and seafood. The acid from the lime tenderizes the meat, and the honey will caramelize it when cooked. This dressing is one of my go-to recipes when I make Grilled Mahi Mahi and Grilled Shrimp Skewers. I like playing with the ingredients by adding paprika for the Mahi Mahi Marinade and parsley for the Shrimp Marinade.  

Other Salad Dressings You Might Like

It is no secret that a salad is as delicious as its dressing. If you agree, you will love our collection of salad dressing recipes below:

• Maple Mustard Dressing
• Yogurt Salad Dressing
• Healthy Poppy Seed Dressing
• Ginger Sesame Dressing
• Yogurt Tahini Sauce

If you try this Honey Lime Dressing recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Honey Lime Dressing Recipe

This honey lime dressing recipe is a versatile savory vinaigrette you can make with just a few basic ingredients. Endlessly customizable with a number of optional add-ins, it can be used as a drizzle for fruit or savory salads or as a marinade for meats.

Course Salad Dressing

Cuisine American

Diet Vegan

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 161kcal

Author Aysegul Sanford

Ingredients

• 1 teaspoon lime zest
• ¼ cup lime juice ~ 2 limes (freshly squeezed)
• 2 tablespoons honey
• ½ teaspoon Kosher salt
• ¼ cup extra virgin olive oil

Optional Add-Ins:

• 1 clove garlic minced
• 1 small shallot or ¼ cup thinly sliced red onion
• ¼ teaspoon ground cumin

Instructions

• Whisk together lime zest, lime juice, honey, and salt in a small bowl. If using, add in the garlic, shallot, and ground cumin.
• Slowly pour in the extra virgin olive oil while whisking constantly until emulsified.
• Taste for seasoning and add in, if necessary.
• Use it right away or store it in a mason jar in the refrigerator up to a week.

Notes

• Yield: This recipe yields approximately 1/2 cup of honey lime dressing.
• Storage: You can store the dressing in the fridge for up to 7 days.
• Taste for seasoning: Be sure to give it a taste and add more if necessary before using it in your recipe. 
• If you make it ahead, be sure to give it a good shake before using it.
• While it is convenient to combine all the ingredients in a mason jar and give it a shake, the secret to making an ultra-creamy honey lime dressing lies in the two-step process we are using here. Slowly pouring olive oil into the lime and honey mixture while constantly mixing it ensures perfect emulsification resulting in a smooth dressing. So, for the most creamy dressing, do not skip this part.

Nutrition

Calories: 161kcal | Carbohydrates: 11g | Protein: 0.3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 293mg | Potassium: 50mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 10IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 0.3mg

I have been on a mission to help you build a collection of salad dressing recipes for a year now. Today’s recipe, Lemon Balsamic Salad Dressing is the newest one that I think you will enjoy. It is the balsamic vinegar added version of my all time favorite, Lemon Salad Dressing.

I recently used this lemon balsamic vinaigrette in Cucumber Mozzarella Tomato Salad recipe but you can pretty much use it in any salad. This dressing especially compliments salad recipes with a minimal number of ingredients like my Blueberry Salad and Avocado Quinoa Salad.

How To Make Lemon Balsamic Vinegar:

The process of making this salad dressing recipe could not be easier. Simply:

1. Place balsamic vinegar, fresh lemon juice, minced garlic, salt and pepper in a small bowl. Give it a whisk.

2. While still whisking, slowly pour in the extra-virgin olive oil and continue whisking until fully incorporated and smooth.
3. Transfer it to a bottle or jar with a fitted lid. Be sure to give it a good shake before using.

How To Store?

This lemon garlic balsamic vinaigrette keeps well up to 5 days as long as it is stored in an airtight container like a mason jar or bottle with a tight fitting lid in the fridge. 

Other Homemade Salad Dressings You Might Like:

• Yogurt Salad Dressing
• Tahini Yogurt Dressing
• Ginger Sesame Dressing
• Yogurt Poppy Seed Dressing
• Chili Lime Vinaigrette
• Maple Dijon Dressing
• Basil Pesto Salad Dressing

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Lemon Balsamic Dressing Recipe

This lemon balsamic vinaigrette dressing recipe is made with just a few simple ingredients and ready in less than 5 minutes. Make this salad dressing to drizzle on salads, use as a dipping sauce or even marinade meat in it.

Course Salad Dressing

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 133kcal

Author Aysegul Sanford

Ingredients

• 3 tablespoons balsamic vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1 clove garlic peeled and minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup extra virgin olive oil

Instructions

• Place balsamic vinegar, fresh lemon juice, minced garlic, salt and pepper in a small bowl. Give it a whisk.
• While still whisking, slowly add in the extra-virgin olive oil and continue whisking until fully incorporated and smooth.
• Transfer it to a bottle or jar with a fitted lid. Be sure to give it a good shake before using.

Notes

• This recipe makes 2/3 cup of Lemon Balsamic Dressing. The calorie information below considers it to be good for 4 servings.
• To store: Place in the fridge in an airtight container like a mason jar or a bottle with a tight fitting lid.
• Swap lemons with Meyer lemons for a little bit sweeter dressing.
• I used Diamond Kosher salt but you can also use sea salt. If you do so, use 1/2 teaspoon sea salt.
• Before using it in your recipe be sure to give it a taste and add in seasoning if necessary.

Nutrition

Calories: 133kcal | Carbohydrates: 3g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 585mg | Potassium: 28mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 1mg

I created this recipe last week after I was able to find ripe avocados on sale in our local grocery store. After using it in my Southwestern Chicken Salad with Creamy Avocado Dressing recipe I knew it was a keeper and deserves a spot in my collection of healthy salad dressing recipes.

That was the real inspiration for this easy homemade creamy avocado dressing recipe. Just like my 4-ingredient guacamole recipe, it is simple to make and absolutely divine.

This is why I decided to feature this creamy salad dressing all on its own so you can really learn what it takes to make the best avocado-based dressing. Plus, it’s a richer and creamier alternative to my all-time favorite, Simple Lemon Vinaigrette.

Why I Love This Recipe:

If you are someone who appreciates the value of a ripe avocado, you probably don’t need much convincing. But if you do, here are a few reasons why I think this is the best creamy avocado sauce:

1. All you need is 10 minutes and six simple every day ingredients like ripe avocados, cilantro, jalapeno peppers, garlic, and lemon or lime juice.
2. It is super versatile. Use it as a salad dressing in your favorite salad recipes, avocado dipping sauce as a part of your meat and cheese platter, or as a spread for your avocado toast.
3. It is the best way to use ripe avocados that are about to go bad.
4. It works for a variety of special diets because it is vegan, raw, gluten-free, egg-free dairy-free, low-carb, paleo, and Whole30 friendly.

Ingredient Checklist:

This simple homemade avocado dressing is made with ripe avocados, olive oil, garlic, fresh cilantro, freshly squeezed lime juice, kosher salt, black pepper, water (or almond milk) and jalapeno (depending on if you’d like it spicy).

Helpful notes on the ingredients

• Avocados: There are two popular types of avocados easily available in the supermarket – Hass and Gwen. Hass is considered the best variety of avocado for its buttery, nutty flavor, and the type I always use. For this DIY avocado salad dressing, we want avocados at the peak of ripeness.
• Jalapeno: I prefer my avocado dressing mild, so I remove the seeds and ribs before blending. Feel free to leave these intact for a spicy salad dressing. Or simply omit the entire jalapeno to keep it mild.
• Water or Almond Milk: Adding water or almond milk is optional. The dressing is very thick when you first whirl it in the blender. Adding any form of liquid, whether it is plain water, almond milk, or your favorite plant-based milk will make it looser. It’s best to add the liquid 1 Tablespoon at a time depending on how thick or thin you want it.
• Lemon juice or Lime Juice: This is one of those dressings that you can use fresh lime and lemon juice interchangeably. The important thing to note here is that freshly squeezed is always better than storebought.
• Fresh garlic or garlic powder: If you find the flavors of fresh garlic to be too strong, you can use 2 teaspoons of garlic powder instead.

How to make homemade avocado salad dressing from scratch?

This simple and homemade avocado sauce requires a food processor (or a blender) and less than 10 minutes to creamy goodness. Simply:

1. Start with the liquid ingredients. In the base of your food processor, add olive oil and fresh lime juice.
2. Add avocados. Next, add the remaining ingredients – avocado flesh, fresh garlic, fresh cilantro, salt, pepper and jalapeno (if using).

3. Blend. Blend for 30 seconds or until it has reached to your desired creamy texture. If you’d like the dressing to have a thinner consistency, add water or almond milk, 1 Tablespoon at a time stopping the machine and scraping the sides of the bowl a few times. Taste and adjust seasonings, if necessary.

How To Store & Freeze:

• Storage: Place it in an airtight container, cover the top of the dressing with a sheet of plastic wrap (to prevent oxidizing and turning brown) and tighten the lid before placing in the fridge.
• Freezing: I do not recommend freezing this dressing recipe.

Variations

I think this is a fantastic salad dressing, dip or sauce you can make year-round that makes the best use of ripe avocados. A few variations include:

• Omit the olive oil. If you are calorie conscious and want to avoid adding additional fat in the dressing, feel free to add water instead of olive oil.
• Make it mild, medium or spicy. If you like heat, keep the seeds of the jalapeno pepper intact. If you are not a fan, omit the seeds for medium or simply omit the jalapeno for mild.
• No cilantro. I know a lot of people who do not like cilantro. If you are one of them, you can always replace it with fresh herbs like flat-leaf Italian parsley or mint, or omit the herb entirely.
• Add a creamy ingredient. This will no longer make it vegan, but ¼ cup full-fat Greek yogurt, Mexican crema, or sour cream would add a special touch. This will thicken the sauce, so make sure to have extra water or almond milk nearby.

Uses for Avocado Dressing

I know that I have been talking about this recipe as more of a vegan salad dressing, but it could also be used as a pasta sauce or even as a dip. I love to add this creamy, vibrant dressing to any type of leafy greens or salad recipe, but you could also try:

• Avocado Sauce for Tacos: Drizzling over Flank Steak Tacos, Beef Brisket Tacos, Black Bean and Quinoa Tacos
• As a substitute for other salad dressings: Using it as a dressing-substitute in healthy chicken salad or chickpea tuna salad recipe or replacing the Chili Lime Vinaigrette in this Mexican Street Corn Pasta Salad. I also use this avocado dressing to replace ranch dressing in many of my recipes, which is why we also call it guacamole salad dressing.

• Serve it as a dip on a cheese plate: Eating it as a creamy guacamole dressing with fresh-cut vegetables and tortilla chips as a part of a Mexican-inspired cheese plate.
• Use it as a topping in place of sliced avocados: Topping your favorite chili bowls like my ultimate Vegan Chili, Vegetarian Quinoa Chili or Easy Chicken Chili.

• As a base for your avocado toast: Simply spread a piece of toast with a generous amount of this avocado cilantro lime sauce and top it off with a fried egg.
• Add a dollop on any of your favorite grain bowl or rice bowl recipes.

At this point, I think we can all agree that this creamy avocado lime dressing is one of those lifesaver dressings. If you have it in your fridge, you can have dinner on the table in no time.

Other Recipes with Avocados That You Might Like

• Green Cashew and Avocado Sauce
• Coconut Milk and Avocado Ice Cream
• Vegan Peach Avocado Salad
• Texas Caviar Salad
• Mexican Corn Salad
• Avocado Watermelon Salad

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Creamy Avocado Salad Dressing Recipe

This 10-minutes-to-make and vegan Creamy Avocado Salad Dressing is an easy way to freshen up your salads and pasta dishes. You can even serve it as a dip with chips on the side. It is made with everyday ingredients like ripe avocados, cilantro, jalapeno peppers, garlic, and lemon or lime juice.

Course Dressing

Cuisine Mexican/Southwestern

Diet Vegan

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings or 1 1/2 cups

Calories 173kcal

Author Aysegul Sanford

Ingredients

• 3 tablespoons of lime or lemon juice
• 3 tablespoons of olive oil
• 2 ripe avocados peeled and cut into small pieces
• 2 cloves of garlic peeled and minced
• 1 jalapeno pepper seeded (optional)
• ½ cup cilantro rinsed and roughly chopped
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• Almond milk – optional

Instructions

• Place lime or lemon juice, olive oil, avocados, garlic, jalapeno, cilantro, 3/4 teaspoon salt, and black pepper into the bowl of a food processor. Process 4-5 minutes or until creamy. Scrape down the bowl with a spatula a few times during the process.
• If you want a more liquidy avocado dressing add in almond milk in one tablespoon increments until it reaches to the consistency you desire.
• Taste for seasoning and add if necessary.
• Place in a jar, place a piece of stretch film on top of the surface of the dressing to keep it from browning, and close it tightly with a lid. As long as it is kept in the fridge, this dressing will be good for 4-5 days.

Video

Notes

• Yields: This recipe makes about 1 1/2 cups of dressing, which is good for 6 serving (or so). Each serving is around 4 tablespoons.
• Storage: As long as it is stored in an airtight container and stored in the fridge, this avocado dressing will keep fresh up to 4-5 days. 
• If you do not have a food processor, you can use a blender or an immersion blender as well.
• This recipe can easily be multiplied. Though I highly recommend stopping the machine regularly and scraping the sides during the process.
• While I love a creamy avocado dressing, if you like it to have more of a chunky avocado texture, you can process less.

Nutrition

Calories: 173kcal | Carbohydrates: 7g | Protein: 1g | Fat: 17g | Saturated Fat: 2g | Sodium: 296mg | Potassium: 340mg | Fiber: 5g | Sugar: 1g | Vitamin A: 213IU | Vitamin C: 13mg | Calcium: 10mg | Iron: 1mg

This recipe was originally published in September 2016. It is updated with new photos, additional helpful information and a how-to video in June 2021.

There is something so unique about Asian cuisine. A little salty, a little sweet, a little savory – it provides the right balance of flavors to keep you going back for more.

And that’s exactly what this sesame ginger vinaigrette recipe is all about. A main component of my Asian Chicken Salad Recipe, this salad dressing recipe is so delicious, I had to give it a spotlight all its own.

Plus, it provides the best excuse (if you need one) to eat more vegetables. I don’t say this often, but the reason to eat the salad is for this dressing. It’s that good.

And it adds a pop of Asian flair to more than just salad recipes. I love to drizzle it on simple split chicken, meat, roasted vegetables, whole grains. It even works as an Oriental sauce for sandwiches and a flavorful marinade for chicken wings, too.

What Is Ginger Dressing Made Out Of?

The ingredient list for sweet sesame dressing include natural almond (or peanut) butter, honey, rice vinegar, soy sauce, toasted sesame oil, garlic, fresh ginger, chili pepper sauce (my favorite is Sriracha) and kosher salt.

A Few Helpful Notes on Ingredients & Substitution Ideas:

• Almond or Peanut Butter: Use a natural, unsalted, unsweetened, creamy almond or peanut butter and steer clear of jars labeled almond or peanut butter “spread.” I also recommend roasted nut butters over raw. This will provide the cleanest, nuttiest flavor. If all you can find is a jar of salted nut butter, simply omit the salt in the recipe.
• Rice Vinegar: I originally created this Asian salad dressing with rice wine vinegar but found this to be difficult to find, so I tested it again with rice vinegar and the dressing was just as delicious. Rice or rice wine vinegar can be used interchangeably.
• Soy Sauce: Low-sodium soy sauce is my go-to for all of my Asian recipes, but use your favorite brand or whatever you have on hand.
• Toasted Sesame Oil: It’s important to note I used toasted sesame oil, not regular sesame oil. The toasted oil has a stronger sesame flavor and is typically used for raw sauce preparations rather than cooking. If you can, I highly recommend seeking out the toasted sesame oil. Keep it in a cool, dark place in your cabinet and use it in any Asian-style vinaigrette or as a finishing touch to your rice, stir frys, and homemade chicken lo mein.
• Chili Pepper Sauce: My favorite chili pepper sauce is Sriracha. If you have never worked with Sriracha before, this sesame dressing is a great introduction to this popular Thai condiment. Look for it in the global section of most grocery stores or online. Sambal oelek is another great option.

Is Sesame Dressing Gluten-Free?

This sesame soy ginger dressing is not gluten-free because soy sauce is the star of the show, aka the main ingredient of this salad dressing.

Soy sauce is traditionally made with four ingredients – soybeans, wheat, salt, and water. And it adds that special hint of umami – a complex, salty, savory flavor.

If you have to avoid gluten or have a slight sensitivity, there are several varieties of gluten-free soy sauces available on grocery store shelves or online. Some are made with rice, while others omit the grain altogether.

Alternatively, for a gluten-free Asian vinaigrette, you can use an equal amount of Japanese tamari sauce or coconut aminos, both of which are gluten-free alternatives to soy sauce.

How to Make Sesame Ginger Dressing

This incredibly delicious Asian salad dressing comes together in three simple steps. Simply:

1. Whisk the nut butter. In a small bowl, whisk the nut butter until smooth.
2. Finish the dressing. Add the honey, vinegar, soy sauce, toasted sesame oil, garlic, ginger, chili pepper sauce, and salt.
3. Drizzle and Store. Use the toasted sesame dressing right away or store in a mason jar until ready to use.

Variations

This honey soy dressing is perfect just the way it is, but for a few easy variations, definitely try:

• With Olive Oil: Replace the nut butter with 2 Tablespoons of extra virgin olive oil
• Vegan: Rather than honey, use an equal amount of maple syrup as the liquid sweetener
• Without Soy Sauce: Omit the soy sauce and use an equal amount of Japanese tamari or coconut aminos – this keeps it gluten-free, too!
• Toasted Sesame Seeds: Add in a teaspoon of toasted sesame seeds for a little bit of a crunch and additional flavor.

Make-Ahead and Storage Instructions

This Asian sesame dressing recipe is a wonderful make-ahead recipe for the week. The longer the ingredients sit together, the more flavorful and potent the dressing becomes.

It is best stored in an airtight container, salad dressing cruet (for easy dispensing), or mason jar for up to 5 days in the fridge.

Creative Uses For This Asian Sesame Dressing

I usually shake up a batch at the beginning of the week and use it for just about any recipe when I want to add a special Asian zing. It goes particularly well mixed into hot ramen noodles or drizzled over white or brown rice. Try it as:

• As a simple Chinese salad dressing for salads (or on iceberg lettuce, romaine lettuce or crunchy cabbage salads) 
• Marinade for chicken thighs or chicken wings
• Use it as a delicious stir fry sauce
• Dip for fresh-cut vegetables or crispy wontons
• Delicious snack right off the spoon

Trust me, your taste buds will thank me!

Other Salad Dressing Recipes You Might Like:

If you are like me, enjoy trying new homemade salad dressing recipes, I suspect you might enjoy the other delicious dressings below:

• Chilli Lime Dressing
• Avocado Dressing Recipe
• Yoghurt Dressing
• Lemon Mustard Dressing
• Lemon Balsamic Salad Dressing
• Lemon Salad Dressing
• Tahini Yoghurt Dressing

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Sesame Ginger Dressing Recipe

A deliciously creamy Asian Sesame Ginger Dressing made with soy sauce, sesame oil, vinegar, and honey. Ready in 5 minutes and it is great to use as a vinaigrette in all your favorite Asian Salads, chicken and meat dishes, and even in simple roasted vegetables.

Course Salad Dressing

Cuisine Asian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 134kcal

Author Aysegul Sanford

Ingredients

• 3 tablespoons natural almond or peanut butter*, (unsweetened/unsalted)
• 2 tablespoons honey
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 2 teaspoons toasted sesame oil
• 1 clove of garlic minced
• 1 tablespoon fresh ginger grated
• 1 teaspoon chili pepper sauce I used Sriracha – optional
• 1/4 teaspoon coarse sea salt

Instructions

• Whisk the nut butter: In a small bowl (or jar), whisk the nut butter until smooth.
• Finish the dressing: Add the honey, vinegar, soy sauce, toasted sesame oil, garlic, ginger, chili pepper sauce, and salt.
• Drizzle and Store: Use it right away or store in a mason jar until ready to use.

Notes

Variations:

This honey soy dressing is perfect just the way it is, but for a few easy variations, definitely try:

• With Olive Oil*: Replace the nut butter with 2 Tablespoons of extra virgin olive oil
• Make it Vegan: Rather than honey, use an equal amount of maple syrup as the liquid sweetener
• Without Soy Sauce: Omit the soy sauce and use an equal amount of Japanese tamari or coconut aminos - this keeps it gluten-free, too!
• Toasted Sesame Seeds: Add in a teaspoon of toasted sesame seeds for a little bit of a crunch and additional flavor.

Make-Ahead and Storage Instructions:

It is best stored in an airtight container or mason jar for up to a week in the fridge.

• The recipe above makes about 3/4 cup of dressing.

Nutrition

Calories: 134kcal | Carbohydrates: 12g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 676mg | Potassium: 109mg | Fiber: 1g | Sugar: 9g | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

It is no secret that I am on a mission to convince you that you should never buy salad dressing from a store. Homemade salad dressings are just better (and cheaper.) And today’s recipe, Creamy Poppy Seed Dressing, is the newest addition to my collection of salad dressing recipes. 

It pairs perfectly with my Strawberry Spinach Salad, but it can also be used in other fruity summer salad recipes like Blueberry Salad, Yogurt Chicken Salad with Grapes, Quinoa Kale Salad, and Apple Salad. 

Are you a fan of Greek yogurt based salad dressings and dips? If so, be sure to also check out our Yogurt Tahini Sauce, Healthy Ranch Dip (made with plain yogurt), and Greek Yogurt Dill Sauce.

Ingredients:

The classic poppy seed vinaigrette recipe is made with mayonnaise (or some recipes even use sour cream). To make it a tiny bit healthier and cut down on the calories, I swapped some of the mayonnaise with Greek yogurt. I also used maple syrup to make sure that it is refined sugar free.

The rest of the ingredients are pretty basic pantry staples. You can find them below with substitutions ideas:

• Mayonnaise: I am a big fan of Vegan Mayo (affiliate link), but any of your favorite mayonnaise brands would work
• Greek Yogurt: I used full-fat yogurt, but you can swap it with fat-free yogurt as well. 
• Maple Syrup: Substitute with honey or agave nectar if you don’t have maple syrup
• White Wine Vinegar: Substitute with apple cider vinegar or red wine vinegar
• Dijon mustard: Grainy mustard would also work
• Poppy Seeds: It is an extra step by if you have a few additional minutes toast them on a skillet for 2-3 minutes.
• Kosher salt

How To Make Poppy Seed Dressing?

Making this creamy poppyseed salad dressing is so quick, easy and literally takes just a few minutes. All you need is a bowl and a whisk. 

Simply place all ingredients in a bowl and give it a whisk until it is creamy and smooth.

How To Store:

The best way to store this homemade poppyseed dressing is to place it in a mason jar and tighten it with a lid. Then store it in the fridge for up to 4 days.

Variations:

• Not a fan of mayo? Swap it with an equal amount of Greek yogurt (in addition to the one we are already using in the recipe) and add 2 tablespoons of olive oil and a tablespoon of lemon juice to compensate for it.
• Red Wine Vinegar Poppy Seed Dressing: Use red wine vinegar instead of white wine vinegar.
• Lemon Poppy Seed Dressing: For more of a zesty poppy seed dressing, swap vinegar with an equal amount of lemon juice and add in the zest of a lemon.

Other Salad Dressing Recipes You Might Like:

Skip the store-bought and bottled salad dressings and make them at home. Here are a few other clean salad dressing recipes to get you started:

• Maple Cider Vinaigrette
• Lemon Salad Dressing
• Greek Yogurt Salad Dressing
• Avocado Salad Dressing
• Lemon Dijon Dressing
• Tzatziki Sauce
• Lemon Balsamic Vinegar Salad Dressing
• Sesame Ginger Dressing
• Chili Lime Salad Dressing
• Want more inspiration? Check out all our Healthy Salad Recipes

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Creamy Poppy Seed Dressing Recipe

Creamy poppy seed salad dressing made in minutes with six pantry staples. Sweetened with honey and lightened up with Greek Yogurt, this vinaigrette/salad dressing is guaranteed to impress.

Course Salad Dressing

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 116kcal

Author Aysegul Sanford

Ingredients

• ¼ cup mayonnaise I use Vegan Mayo
• ¼ cup Greek yogurt
• 1 tablespoon of maple syrup
• 1 teaspoon white wine vinegar or apple cider vinegar
• 1 teaspoon dijon mustard
• 1 tablespoon poppy seeds
• 1 teaspoon Kosher Salt

Instructions

• Place all ingredients in a bowl and whisk until creamy and smooth.
• Taste for seasoning and add in if necessary.

Notes

• This recipe yields 1/2 cup poppyseed salad dressing. Feel free to multiply the recipe if you need more.
• Store leftovers in an airtight mason jar in the fridge up to 4 days.

Nutrition

Calories: 116kcal | Carbohydrates: 4g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 106mg | Potassium: 36mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg

The Spring season is upon us and to me, that means all things green, fresh and flavorful. The new season brings so many vegetables to life – spring lettuce, asparagus, green peas, the list goes on.

And I found one of my absolute favorite ways to enjoy all those fresh veggies is to drizzle them with a generous amount of homemade Lemon Vinaigrette. It’s incredible how much it brightens up their flavor.

The beauty of making your own fresh lemon salad dressing is the control you have over the quality of ingredients. Many store-bought dressings contain hidden ingredients and additives I do not want in my diet.

It also makes a wonderful addition to my homemade vinaigrette dressing recipes. Much like my Chili Lime Vinaigrette, Lemon Dijon Vinaigrette, Greek Yogurt Dressing, Sesame Ginger Vinaigrette, Maple Dijon Vinaigrette, and Tahini Yogurt Sauce, this easy and simple Lemon Vinaigrette recipe is made with 6 ingredients in under 5 minutes – that’s much faster than a trip to the grocery store!

Ingredients

Lemon olive oil dressing is made with just that – olive oil, lemon juice, garlic, Dijon mustard, salt and pepper.

A little note on the quality of the ingredients:

• Lemon Juice: For the best vinaigrette recipe, use freshly squeezed lemon juice from the fresh fruit rather than the bottled variety found in most supermarkets. This will provide the most natural flavor and acidity. Lemon juice concentrate is controlled to provide a certain level of acidity and flavor – they sometimes contain added preservatives, too. Purchase lemons a half dozen at a time (organic, if possible) and store the remainder for up to 2 weeks in your fridge.
• Olive Oil: For quality and flavor, it’s best to purchase a single origin, cold-pressed Extra Virgin Olive Oil packaged in a dark bottle (olive oil doesn’t like light) (Source).
  Read the label to discover the country – or countries – of origin, the harvest date and to make sure it is “extra virgin” (if the label reads pure, light or just olive oil, those are not extra virgin). Look for certifications from the NAOOA (North American Olive Oil Association) or IOC (International Olive Council).

How To Make Lemon Vinaigrette

All you need is a small bowl and a whisk (or a mason jar) to make this easy lemon juice dressing. Simply:

Shake, Shake, Shake! Place all the ingredients in a small bowl or mason jar and either use a small whisk to whisk until emulsified or seal the jar tight and shake for 30-60 seconds until smooth and silky.

Now the dressing is ready for salads such as Mediterranean Quinoa Salad, Chickpea Tuna Salad, vegetables, meat, breaded fish and more!

How To Store

If you prepare the simple lemon dressing in a mason jar, you are already halfway there! Simply label and date and store the vinaigrette in the same jar you mixed it in for up to 5 days in the fridge. Keep in mind it might lose some of its bright flavors over time.

Since most store-bought salad dressings are made with manufactured oils, the use of Extra Virgin Olive Oil offers the best in flavor!

This homemade lemon salad dressing is also Low-Carb, Gluten-Free, Dairy-Free, Keto, Vegan, Vegetarian, and Whole30!

Variations for the recipe

This lemon salad dressing is simple enough as is, but there are a few ways we can dress it up even more:

• Lemon Zest: Add ½ teaspoon fresh lemon zest before you slice and juice the lemon.
• Without Oil (Oil-free salad dressing): Although olive oil is an important ingredient, if you want a basic lemon sauce without the fat, simply omit the oil.
• With Water: For a citrus juice dressing that is less acidic, add 2 Tablespoons of room-temperature filtered water to dilute the lemon juice’s acidity. Adjust the seasoning as necessary.
• Basic: Omit the garlic and Dijon mustard and make a basic lemon dressing with olive oil, water, lemon juice, salt, and pepper (follow the directions for using water in the notes above).
• Fresh Herbs: Add 1 teaspoon of any minced fresh herb, such as rosemary, oregano, thyme or parsley for a fun, Mediterranean twist.
• With Honey or Maple Syrup: Add ½ – 1 teaspoon honey or maple syrup for a hint of natural sweetness.

You Might Also Like

Salad Dressings

Red Wine Vinaigrette

Salad Dressings

Pesto Vinaigrette

Salads

Maple Dijon Dressing

If you make this Lemon Salad Dressing recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

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Lemon Vinaigrette Dressing Recipe

Learn how to make lemon vinaigrette instantly brighten your salad, seafood, and vegetable dishes. Follow the steps below and never buy lemon salad dressing from the store again.

Course Salad Dressing

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings (2/3 cups)

Calories 246kcal

Author Aysegul Sanford

Ingredients

• ½ cup olive oil
• 4 tablespoons lemon juice
• 2 small cloves of garlic minced
• 1 teaspoon dijon mustard
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Instructions

• Place all the ingredients in a jar and give it a shake.

Video

Notes

Notes:

• The video in the recipe card shows you how to make three different quinoa salads using this simple lemon vinaigrette recipe.
• The Dijon mustard adds a hint of spice and helps the dressing emulsify. Add more if you like your dressing a bit creamier.
• Swap in minced shallot for garlic: I think lemon garlic vinaigrette is delicious but for a milder flavor you can use a small minced shallot instead.
• A classic vinaigrette recipe calls for a ratio of 3:1 oil to acid, but I like my dressings less oily and more flavorful, so I use a ratio of 2:1. As always, adjust to your liking.
• When storing, the olive oil may solidify in the fridge. Simply remove the salad dressing at least 5 minutes before using to allow the olive oil to loosen in terms of consistency.
• The lemon juice and olive oil will separate in the fridge. This is completely natural since oil and vinegar do not mix. All you have to do is give it a gentle shake before drizzling over your meal of choice.

 

Nutrition

Calories: 246kcal | Carbohydrates: 2g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Sodium: 596mg | Potassium: 15mg | Fiber: 1g | Sugar: 1g | Vitamin C: 6mg | Calcium: 3mg | Iron: 1mg

This recipe was originally published in March 2020. It has been updated with a quick video and some additional helpful information in July 2020. No changes made to the original recipe.

I’ll be the first one to admit. I was once that person who took advantage of the convenience of storebought premade salad dressings. I totally get the fact that it is much easier to grab the bottle from the fridge and use it right there and then.

However, I also know that it is now more important than ever to know what goes into your food, especially when it is so easy and quick to put it together. I think a salad dressing made with only 7 everyday ingredients that you can whip up in 5 minutes totally fits in this category.

The good thing is that even if you are new to whipping up your own salad dressings I have so many recipes to help you get started. Yogurt Salad Dressing, Lemon Dijon Dressing, Tzatziki Sauce, Soy Ginger Dressing, Pesto Vinaigrette, and Tahini Yogurt Dressing are a few to name.

If you feel the same way join me as I break it down and make my go-to sweet and spicy lime salad dressing recipe.

Ingredients

As I mentioned earlier, you only need 7 ingredients to make this chili lime dressing. They are:

• Olive Oil – Use a fruity and mild olive oil, such as Extra Virgin. The dressing is not cooked, so we want the best tasting olive oil available. If you happen to have a Spanish olive oil lingering in your pantry, bonus points! By all means, use it! If you need a national brand, my favorite olive oil brand is California Olive Ranch (affiliate link.)
• Lime Zest – To get 1 Tablespoon of lime zest, you will need about 2 limes. Zest the entire surface of the limes with a Microplane (affiliate link), making sure not to get the white, bitter pith underneath.
• Lime Juice – Each lime contains about 2 Tablespoons juice, so use the 2 limes you just zested to reach the perfect amount of juice you need for the dressing.

• Garlic: Finely minced or chopped, fresh garlic adds that slight savory edge and infuses into the dressing quite nicely.
• Chili Powder: Nowadays, you can easily find all kinds of chili powder in your local supermarket. Some super spicy, some on the mild side, some made with a combination of chilis, some made only with ancho chili, etc. I think the most important thing to do is to use one that you like. My recommendation is to try a few and use the one that feels the best for your taste buds. And if you prefer a less spicy version of this dressing, try making our Honey Lime Salad Dressing instead.
• Ground cumin: Cumin is my favorite spice and a teaspoon of it truly elevates this vinaigrette recipe.
• Kosher salt: I used only ¾ teaspoons of salt but feel free to adjust it to your liking.
• Red Pepper Flakes (optional): A pinch of red pepper flakes should suffice.

How to make chili lime vinaigrette?

The process of this making this chili vinaigrette cannot be easier. Simply put all the ingredients in a small jar, put the lid on, and shake vigorously until everything is fully combined.

Can I Make This Recipe In Advance? How long will it keep fresh?

You sure can. I usually make a batch and keep it in the fridge. As long as it is kept in an airtight container, it will keep fresh up to 5 days.

Can I multiply this salad dressing recipe?

You certainly can. Simply double, triple or multiply it to make it work for your recipe.

Ways To Use This Chili Lime Vinaigrette Dressing Recipe:

I am glad you asked because I think this spicy lime vinaigrette is one of those recipes that you can use over and over. Here are a few suggestions:

• Southwest or Mexican Cuisine Inspired Salads: I sometimes use some of my basic salad recipes and instead of using the salad dressing listed in the recipe, I use this one. This dressing takes basic corn and bean salads to the next level. A few of my favorite ones are Black Bean Quinoa Salad, Five Bean Salad, Black Bean Corn Salad, Mexican Corn Salad, Southwest Quinoa Salad, Mango and Avocado Salad, and Texas Caviar Salad.
• Simple Green Salads: If you are a lover of simple green salads, even if it is a simple green salad with spring mix, you can easily dress those fresh salad greens with this chili lime salad dressing for a delicious side dish.
• Use it to marinate chicken: Simply make a batch and use it to marinate the chicken in it.
• Drizzle over grilled salmon or any other flaky fish
• Plant-Based Bowl Recipes: I sometimes use it in this Vegan Burrito Bowl recipe in place of the cashew cream chipotle sauce.

Calories:

The below recipe makes a little less than half a cup of chile-lime vinaigrette, which I think is ideal for a recipe that serves for 4 people. If we base it on that it would 162 calories per serving. You can get more nutrition information in the recipe card below.

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Chili Lime Vinaigrette Recipe

Love making salad dressings at home? If so you are in the right place. This chili lime vinaigrette is deliciously tangy and spicy. It comes together in inly 5 minutes and can be multipled. Make a batch, drizzle on salads, or mariande your favorite meets.

Course Salad Dressing

Cuisine Mexican

Diet Vegan

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings (1/2 cup)

Calories 131kcal

Author Aysegul Sanford

Ingredients

• ¼ cup olive oil
• 1 tablespoon lime zest loosely packed from two limes
• 4 tablespoons lime juice freshly squeezed
• 2 cloves garlic minced
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ¾ teaspoon kosher salt
• ½ teaspoon honey

Instructions

• Place all ingredients in a jar, put the lid on, and give it a good shake.

Notes

• This vinaigrette recipe will keep fresh in an airtight container (such as mason jar with a lid) in the fridge upto 5 days.

Nutrition

Calories: 131kcal | Carbohydrates: 3g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 442mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 5mg | Calcium: 7mg | Iron: 1mg

This post is sponsored by Stonyfield Organic. As always, all opinions are my own.

Ever since I came back from my trip to Stowe with Stonyfield Organic, I have been making a lot of plain yogurt-based salad dressings, dips, and sauces. While this Greek Yogurt Salad Dressing is a current favorite, you can find a plethora of other Greek yogurt recipes in our archives, each offering a unique twist and flavor profile.

While I love fruity yogurt mixes, my true love is plain whole-milk Greek yogurt. I prefer plain yogurt as it allows me to use it as a blank slate to create dips, dressings, and spreads such as my Yogurt Tahini Sauce, White Gyro Sauce, Creamy Yogurt Dill Sauce, and Greek Yogurt Ranch Dressing.

What is in a Greek Yogurt Dressing Recipe?

Making this easy Greek yogurt dressing requires nothing more than what is already in a well-stocked pantry. Below, you will find the essential ingredients you’ll need, along with versatile substitutions and optional add-ins to ensure that this creamy yogurt dressing recipe meets your needs.

• Plain Greek yogurt (aka strained yogurt): When it comes to yogurt, I am a big fan of Stonyfield Organic’s Greek yogurt as it is nice and thick and super high quality. However, you can make this Mediterranean yogurt dressing recipe with plain yogurt as well. If you are calorie-conscious and prefer the low-fat or low-calorie version of this dressing, feel free to swap whole milk yogurt with fat-free plain yogurt.
• Fresh garlic: You will need two garlic cloves that are either minced or pressed through a garlic press. Alternatively, for a lighter garlic flavor, you can use a teaspoon of garlic powder in place of fresh garlic.
• Lemon Juice: Use freshly squeezed lemon juice if you can, as it will deliver the best-tasting yogurt salad dressing.
• Extra Virgin Olive Oil: Olive oil is a key ingredient in providing a rich flavor and ensuring a creamy texture in this yogurt dressing recipe. 
• Fresh dill: Fresh chopped dill is a classic ingredient in many Mediterranean salad dressings (hello, Tzatziki), and this creamy dressing is no exception. If you are not a fan of fresh dill, you can use dried dill. However, please be aware that the dried version has a very mild flavor compared to its fresh version.
• Seasonings: You will need the good old salt and pepper. I prefer kosher salt and freshly ground black pepper. However, you can use table salt and white pepper as well. 

How to Make Greek Yogurt Salad Dressing Recipe?

Making this healthy and creamy salad dressing cannot be easier. Simply:

1. Prepare ingredients: Place Greek yogurt, garlic, lemon juice, salt and pepper in a small bowl. Stir to combine.
2. Add in the oil: As you continuously whisk, slowly drizzle in the olive oil and mix until the mixture is thoroughly emulsified. If you prefer it to be thinner, you can whisk in a few tablespoons of water.
3. Stir in the herbs: If using, add the dill (or any other fresh herbs you are using) and whisk until combined.

And voila, just like that, you have yourself a delicious, healthy, creamy, and homemade dressing that you can use pretty much on anything.

How To Make Ahead and Store?

My favorite thing about this creamy yogurt dressing is that it gets better as it sits, so it is great for meal prep or if you want to make it ahead of time. Here is how I do it:

• Make ahead: Make a batch, place it in a mason jar, cover it tightly with the lid, and store it in the fridge for up to 5 days. Be sure to give it a vigorous shake before using it.
• Storing leftovers: You can store the remaining yogurt sauce in a jar (or an airtight container), put the lid on, and place it in the fridge. It should be fresh for up to 5 days. If it begins to separate or appear watery as it sits, simply give it a good shake or blend in a few tablespoons of plain yogurt to restore its creamy consistency.

Expert Tips:

While the recipe for this dressing is pretty straightforward, making the best creamy Greek Yogurt Salad Dressing involves some culinary intuition. Here are a few expert tips to help you succeed on your first try:

• Taste as you go: It is best to give it a taste to ensure that the seasoning is to your liking and it is properly seasoned for the dish you are pairing it with.
• Adjust the consistency: Should you prefer a more pourable consistency, feel free to add a splash of water to achieve the desired texture. Conversely, if it is too thick, you can thicken it by adding more Greek yogurt.
• Experiment with flavors: Use this dressing as a place to start, but feel free to try it with different spices and fresh or dried herbs to tailor it perfectly to the dish you are accompanying.
• Blend well: When incorporating olive oil into dressings (as we do here), it is important to whisk or blend it in slowly to create a creamy, emulsified texture. Doing so prevents the dressing from separating. The good news is that you can easily whisk it by hand, but if you are making a large amount (perhaps if you are making it for a crowd), you can use a food processor or a blender to whip it up.
• Let it rest: Keep in mind that this healthy creamy salad dressing gets better as it sits. While you can enjoy it right away, letting it rest in the fridge for a few hours gives the ingredients time to meld and the flavors to marinate, resulting in a dressing that is more robust in taste.
• Use it as a marinade: Got some leftovers? Similar to my Yogurt Marinated Chicken Thighs recipe, this sauce makes an excellent marinade for chicken thighs or chicken breasts.

FAQs

Other Homemade Salad Dressings You Might Like:

• Yogurt Tahini Sauce
• Asian Sesame Dressing Recipe
• Creamy Lemon Vinaigrette
• Homemade Tzatziki Sauce
• Homemade Avocado Dressing
• Cashew Avocado Sauce

If you try this Greek yogurt dressing recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Greek Yogurt Salad Dressing Recipe

This healthy Greek Yogurt Salad Dressing recipe is creamy, flavorful, easy to make, and tastes better than any store bought dressing. Ready in 5 minutes, it is delicious when drizzled on salads, roasted vegetables, and even on grilled meat.

Course Salad Dressing

Cuisine Mediterranean

Diet Vegetarian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 cup

Calories 394kcal

Author Aysegul Sanford

Ingredients

• 1 cup Plain Whole Milk Greek Yogurt
• 2 cloves fresh garlic minced
• 4 tablespoons lemon juice freshly squeezed
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper or white pepper
• 2 tablespoons olive oil
• ¼ cup fresh dill* chopped or (1 teaspoon dried dill), optional
• 2 tablespoons water optional

Instructions

• Whisk together Greek yogurt, garlic, lemon juice, salt and pepper in a mixing bowl.
• While whisking constantly, drizzle in the olive oil and mix until the mixture is thoroughly emulsified.
• If it is too thick to your liking, you can use a few tablespoons of water to thin it out.
• Mix in the fresh dill, if using.
• Drizzle onto your favorite salads, roasted vegetables, grain bowls, sandwiches, and more.

Video

Notes

• Yields: This recipe yields one cup of Greek yogurt dressing. The nutritional values below are for the whole dressing.
• Yogurt: While I highly recommend using plain full fat Greek yogurt, if you want, you can use plain yogurt or low-fat or non-fat yogurt (for fewer calories) as well. These substitutions would make it less creamy, but it would still taste good.
• Fresh Herbs: Not a fan of dill? Use fresh parsley, basil, chives or mint instead. Or, you can omit using herbs altogether.
• Dijon Mustard – Optional: While it is not traditional, you can whisk in a teaspoon of Dijon mustard to add some depth and complexity to the dressing and a richer and creamier texture.
• Sweetener – Optional: If you prefer your dressing to have a sweet and savory flavor contrast, you can add in a small amount of (1 teaspoon or less)  maple syrup, agave nectar, or honey. 
• Make ahead: Make a batch, place it in a mason jar, cover it with the lid, and store it in the fridge for up to 5 days. Be sure to shake before using.
• Storing leftovers: You can store the remaining yogurt sauce in a jar (or an airtight container), put the lid on, and place it in the fridge. It should be fresh for up to 5 days. If it begins to separate or appear watery as it sits, simply give it a good shake or blend in a few tablespoons of plain yogurt to restore its creamy consistency.

Nutrition

Calories: 394kcal | Carbohydrates: 14g | Protein: 21g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 2407mg | Potassium: 431mg | Sugar: 8g | Vitamin A: 907IU | Vitamin C: 35mg | Calcium: 255mg | Iron: 1mg

Lately, we have been roasting vegetables and serving them with creative and different sauces to make them interesting. So far, in addition to my favorite tzatziki sauce, Greek yogurt ranch dip, and dill yogurt sauce, this tahini yogurt sauce is a winner.

I think tahini (aka sesame paste) is a magical ingredient in that it provides both a nutty and hearty flavor when it is added into dishes. And it is one of those ingredients that pair well both with savory and sweet recipes. I keep a jar in my fridge all the time and use it on a daily basis.

About This Greek Yogurt Tahini Sauce Recipe:

This tahini yogurt sauce comes together in less 10 minutes. However, depending on your consistency preference, it might require a little bit of planning ahead.

In the recipe below, I used plain Greek yogurt, which is thicker than regular yogurt. However, I like my tahini yogurt sauce thicker than the consistency of Greek yogurt. To get that texture, I lined a colander (placed in a bowl) with a cheesecloth and drained the juices of the yogurt in it overnight. In the morning, most of its juices were drained, giving me the consistency that I was looking for.

Of course, if you prefer a more watery texture, especially if you are using it as a salad dressing, feel free to skip the draining process.

How To Use Yogurt Tahini Sauce:

In addition to using it to flavor roasted vegetables and salads, I use this tahini yogurt dressing as a dip to serve with fresh vegetables (like I did in the photos here). Also, it goes very well meat dishes, especially with lamb and ground beef.

Growing up, my mother would place a big spoonful of this sauce on a plate, place Turkish meatballs on top, and sprinkle it with roasted pine nuts, pomegranate seeds, and fresh parsley. She would also use this as a spread for lamb burgers and layer it with tomatoes and salad greens.

I topped my sauce off with pine nuts and pomegranate seeds, mostly because (1) I like the combination and (2) I wanted it to look good in the photos. However, if you are using it in any of the ways I mentioned above, you can serve this sauce without them.

More Healthy Salad Dressing Recipes

• Lemon Dijon Dressing
• Lemon Vinaigrette
• Chili Lime Salad Dressing
• Cashew Avocado Sauce
• Recipe for Tzatziki Sauce
• Greek Yogurt Dressing
• Avocado Salad Dressing

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Tahini Yogurt Sauce

This Tahini Yogurt Sauce recipe is a healthy and versatile dressing worth adding to your repertoire. You can use this multifaceted sauce to add flavor to roasted vegetables, salads, meat dishes, and even as a dip to serve alongside crudités.

Course Sauce

Cuisine Mediterranean

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings (~ 1 1/4 cups)

Calories 101kcal

Author Aysegul Sanford

Ingredients

• 1 cup full-fat Greek Yogurt
• 3 tablespoons tahini stirred well
• 2 tablespoons lemon juice freshly squeezed
• 2 cloves of garlic minced
• ½ teaspoon ground cumin
• 1 teaspoon Kosher salt
• ¼ teaspoon black pepper

Instructions

• Place all ingredients in a bowl and whisk until combined.
• Taste for seasoning and add in more if you like.

Notes

• If you prefer a thicker texture, you can line a colander (placed in a bowl) with cheesecloth, place yogurt in it, and let it drain overnight in the fridge. The consistency of the sauce made with the drained yogurt will be much thicker, making it perfect to use as a spread for burgers or as a dip to serve with fresh vegetables.
• Like most yogurt based dressings, this sauce is best on the day it is made. However, if you keep in an airtight jar, it would still be good the next day. Be sure to give it a good shake before use.

Nutrition

Calories: 101kcal | Carbohydrates: 5g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 604mg | Potassium: 122mg | Fiber: 1g | Sugar: 2g | Vitamin C: 4mg | Calcium: 74mg | Iron: 1mg