This is my go-to, back-pocket balsamic vinaigrette salad dressing. It’s perfect on all types of salad greens. On kale, spinach, arugula, baby greens, romaine.
It’s even great on meats as a marinade or on roasted sweet potatoes. These days I prefer to make my own salad dressing! There is no tedious examination of the ingredient label required to ensure that the salad dressings are Paleo or Whole30 approved. And the best part is that this recipe is super simpler to put together and budget friendly. Both things that are important to me with my family dynamics.
I make a jar of this once a week to keep in my refrigerator to put on my lunch salads or cooked proteins during the week. It will keep for about 2 weeks in a mason jar in the fridge, but we love it so much that it rarely lasts that long. We go through this salad dressing like crazy between one of my children and I. We both love a good big salad for lunch.
You’re going to love the delicious flavor this adds to your salads, and how healthy it is. Paleo, whole30, dairy free, gluten free, grain free, refined sugar free, soy free, clean eating, real food.
You will need a whisk or some type of food processor (blender). I like to use a good quality avocado or extra virgin olive oil, aged balsamic vinegar, Dijon mustard (helps to emulsify the vinaigrette), lemon juice, maple syrup if you want (I like the tanginess of the balsamic dressing without any natural sugars so I don’t usually add the syrup), and then lightly season it with salt and pepper.
You’re going to love the delicious flavor this adds to your salads, and especially love how healthy it is with no added sugar.
What oil should I use?
This recipe is different in that the main oil is not extra-virgin olive oil. For me the robust flavor is too much in this balsamic mustard dressing. However you can use olive oil or fractionated coconut oil (permanently liquid coconut oil, that is) for the Whole30 balsamic homemade dressing here. Some prefer a traditional olive oil, for the robust flavor it lends to the dressing.
What to use if you need a little sweetness?
Now if you are following a Paleo diet you are able to add maple syrup into your ingredient list to cut the tanginess of the salad dressing. Another option to add a little sweetness and you are on a whole30 diet is to add date paste. Now if you aren’t sure what that is or how to make it. Click here.
Do I need to use garlic cloves?
If you are not wanting to get your immersion blender out and just want to whisk together the rest of the ingredients you could put a pinch of garlic powder instead of whole garlic. However, real garlic will give any dressing a pick-me-up. Punchy in all the right ways, it offers a surge of umami richness that can elevate any dressing.
Changing up the Balsamic Vinegar?
Changing up the zippy balsamic vinegar to your salad dressings is an option. An oil-based dressing can be delicious, but all that fattiness can be overwhelming on your palate, especially if you’re eating a salad that should taste light and fresh. But you don’t need to leave out the avocado oil completely — I like to decease the amount of oil and add some vinegar to the mix.
Vinegar can cut through the rich fattiness that’s so prevalent in many salad dressing recipes (and store-bought salad dressings), and it adds a refreshing quality that will make you want to ask for seconds of those veggies. Some good options to change to would be apple cider vinegar or red wine vinegar that is a pantry basic in our home. You could also use malt vinegar which would continue that caramel color that the other vinegars wouldn’t. Changing up the vinegar would change your dressing and wouldn’t be a balsamic vinaigrette but I am all for using what you have on hand to make a quick good salad for lunch.
Have you tried it?
Now that you have tried this vinaigrette we are besties. Comment below your favorite way to use the dressing or Pin it to Pinterest for others to have the option to try!
If you are looking for breakfast option check out this yummy breakfast hash that is my all time favorite option for breakfast!
- 1/3 cup Avocado Oil (Olive oil)
- Juice of 1 Lemon
- 2 TBSP Balsamic Vinegar
- 2 tsp Dijon Mustard
- 1/2 tsp Salt
- 1 Garlic clove (finely chopped)
- 1 tsp of maple syrup (exclude if on Whole30)
- Pepper to taste
- In a small bowl, whisk the oil, lemon juice, vinegar and mustard. Then add the rest of the ingredients (You may also mix the ingredients in a blender.)
- Use immediately or store in a tightly covered container in the refrigerator for up to 2 weeks. Shake well before using.