Make it Homemade: 3 Favorite Salad Dressings



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One of my favorite ways to simply make it homemade? Making my own homemade salad dressings. They come together in next to no time at all, and they stay good in the fridge for up to ten days- so you can make salads for work throughout the week with fresh, homemade dressing that took you five minutes (or less!) to make. Dressings with healthy oils (read more here on why you want to use healthy oils) can be hard to come by, and let’s be real- pretty darn expensive (Primal Kitchen and Tessamae’s are two of my favorites and can run upwards of $8 a bottle depending on where you get them- yikes!). These homemade dressings are only cents per serving, and they’re easier than you might think to whip up. All you’ll need is a blender or a food processor (and maybe some homemade mayo, too). Try it out this week!

Citrus Vinaigrette

3 tbsp 100% orange juice
2 tbsp fresh lemon juice
1⁄2 tsp honey (or stevia to make it no added sugar)
2 tsp dijon mustard
3-4 tbsp extra-virgin olive oil
sea salt to taste

1. Combine orange juice, lemon juice and honey in a medium bowl; whisk to blend.
2. Stir in mustard; mix well.
3. Slowly add in oil while mixing; mix well.
4. Store dressing in a covered container in the refrigerator. If dressing thickens when cold, hold at room temperature for 30 minutes and stir before serving.


Dairy-free Ranch Dressing
1/2 cup all-natural (soy-free) mayo (try my homemade avo oil mayo or Primal Kitchen)
1/2 tbsp apple cider vinegar
1/2 tsp onion powder
1/2 tsp garlic powder
2 tsp dried parsley
2 tbsp chopped fresh chives (or 1 T dried) 
2 tbsp chopped fresh dill (or 1 T dried) 
1/4 cup full-fat coconut milk or heavy cream (more as needed)
sea salt to taste


1. Add all ingredients to food processor or blender. Blend until well combined.

2. Season to taste and add more coconut milk or cream as needed to reach desired consistency.



Easy Healthy Caesar Dressing
3/4 cup homemade or store bought avocado oil mayonnaise
2 tbsp lemon juice
1 tsp gluten-free worcestershire sauce
1 tsp anchovy paste (or two anchovies packed in oil– optional)
1 clove garlic, minced
2 tbsp fresh grated parmesan cheese (or nutritional yeast for dairy-free)
sea salt to taste 

1. In a food processor or blender, add mayonnaise, lemon juice (start with 2 tbsp), worcestershire, anchovy paste, garlic and parmesan.
2. Pulse or blend until smooth. Add more lemon juice, parmesan and/or sea salt to taste.





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