DIY Salad Dressings for Salad Season
Honey Dijon Vinaigrette
Ingredients:
¼ cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
Salt and pepper to taste
Directions:
Whisk all ingredients together until smooth. Taste and adjust seasoning. Store in a jar in the fridge up to 1 week.
Garlic Lemon Tahini Dressing
Ingredients:
¼ cup tahini
2 tablespoons lemon juice
1 clove garlic, minced
2 tablespoons water (more to thin)
Salt and pepper to taste
Directions:
Whisk together tahini and lemon juice, then stir in garlic, water, salt, and pepper. Add more water for a pourable consistency.
Avocado Lime Ranch
Ingredients:
½ ripe avocado
¼ cup Greek yogurt or sour cream
2 tablespoons lime juice
1 tablespoon chopped fresh cilantro
½ teaspoon garlic powder
Salt and pepper to taste
Directions:
Blend all ingredients until smooth and creamy. Add a splash of water or milk to thin if needed. Keep refrigerated for up to 3 days.
Classic Lemon Herb Vinaigrette
Ingredients:
¼ cup olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1 tablespoon chopped fresh herbs (parsley, dill, or basil)
Salt and pepper to taste
Directions:
Shake everything in a jar or whisk in a bowl until emulsified. Bright, simple, and perfect for any salad.
Shallot Balsamic Dressing
Ingredients:
¼ cup olive oil
2 tablespoons balsamic vinegar
1 small shallot, finely minced
1 teaspoon Dijon mustard
Salt and pepper to taste
Directions:
Combine all ingredients and whisk well. Let sit for 10 minutes before serving to mellow the shallots. Stores well in the fridge for a week.
Greek Yogurt Cucumber Dill
Ingredients:
½ cup Greek yogurt
2 tablespoons grated cucumber (squeeze out excess water)
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
½ teaspoon garlic powder
Salt and pepper to taste
Directions:
Mix everything in a bowl until creamy. Chill before serving for best flavor—makes a great dip, too!
