6 Healthy Salad Dressing Recipes

Almond Butter Turmeric Dressing

This dressing is just like the almond butter turmeric dressing that you can buy at Trader Joe’s! I became a huge fan of this dressing pretty quickly, but I don’t always remember to pick up a bottle when I’m out shopping, so I had to learn how to make it at home! It’s bright and has a slight kick from the fresh grated ginger and turmeric.

What it’s good on: Salads, dip for fresh or roasted veggies (these roasted brussels are so good dipped in this dressing), vegetable wraps, pasta salad dressing.

Notes: Best texture if you blend this together in a high-speed blender! Store this almond butter turmeric dressing in the fridge in a sealed container for up to 2 weeks. To make this recipe Whole30 friendly, be sure to use 1-2 medjool dates instead of maple syrup!

• TIP: Turmeric stains everything, so be careful when measuring it out and blending this up. Clean your blender immediately so it doesn’t stain your blender.

Creamy Balsamic Dressing

Balsamic dressing is a classic! This creamy balsamic is my go-to dressing for my weekly salads! It’s thicker than traditional balsamic vinaigrette and it is great as a dip as well!

What it’s good on: Salads, sandwiches, as a dip for fresh or roasted veggies, pasta salad, tuna salad, dipping for pizza

Notes: This creamy balsamic dressing is best when blended in the blender for about 10 seconds. Store in a well-sealed glass container for about a week! Pour extra on your pizzas or take to work to dip your veggies in!

Creamy Italian Dressing

This zesty Italian dressing recipe is perfect for green garden salads or pasta salads! You are not going to believe how much flavor you get from this dressing!

What it’s good on: Salad, pasta salad, tuna salad, marinating shrimp or chicken, antipasto salads

Notes: This dressing can be made in a mason jar with a tight fitting lid, it doesn’t need to be blended! Store in the fridge for a week! The dressing continues to get more flavorful as it sits in the fridge! Great as a marinade as well!

Sesame Ginger Asian Salad Dressing

Sesame ginger Asian salad dressing is going to give the ginger dressing you get at your favorite Japanese steakhouse a run for it’s money! This sesame ginger dressing is packed with flavor! The sesame oil and fresh ginger are really important to the overall flavor!

What it’s good on: Salad, Asian salads, Asian slaws, tuna salad, marinating shrimp or chicken or as a dip for fresh or roasted veggies!

Notes: Best texture if you blend this together in a high speed blender! I buy fresh minced ginger in jars, since that is easier to use and measure in recipes. You can find fresh grated ginger in most grocery stores in the Asian cuisine area. You can buy it online as well! This sesame ginger dressing will last about a week in the fridge in a well sealed jar. This dressing will quickly separate in the fridge. Shake well before use!

Chipotle Ranch Dressing

This spicy chipotle ranch dressing is my favorite southwest salad dressing or dip! It’s thick, creamy and completely dairy free! You are going to love the kick from the chipotle chili powder in this recipe!

What It’s good on: salads, taco salads, drizzled on tacos or burrito bowls, as a dipping sauce for chicken nuggets or salmon bites, on slaw.

Notes: This dressing has to be made in the blender since the base is cashews! This dressing is thick, so feel free to add extra water once you test the consistency! Store in an airtight container for 1 week! If you have extra, this is really good on burrito bowls!

• TIP: This recipe requires that the cashews are softened. The easiest way to do this is to soak cashews in clean water for 3-4 hours or to boil the cashews in water for 3-4 minutes. Rinse the cashews of the water they soaked in and use new water in the recipe!

Creamy Avocado Cilantro Dressing

This avocado cilantro dressing is bright and fresh and makes any dish instantly pop! You will not want to use any other kind of dressing on your next taco salad after you try this dressing!

What it’s good on: salads, taco salads, burrito bowls, tacos, tuna salad, as a dipping sauce for chicken nuggets or salmon bites, as a dipping sauce for veggies (fresh or roasted), or on breakfast hash!

Notes: This recipe needs the blender to break up the cilantro! You can use the leaves and the stems from the cilantro! The avocado may start to go brown after 4-5 days in the fridge. Store in an airtight glass container in the fridge for up to a week.