Quick and easy homemade Italian Dressing Recipe made with simple pantry ingredients you already likely have on hand! Spruce up all of your salads with this fresh, delicious healthy salad dressing! Paleo, keto, whole30, vegan and delicious!
Favorite salad dressing?
How do we even begin to choose?!
Italian dressing adds all sorts of spunk to any salad (or pasta salad!). You can make it on the spot or up to 2 weeks in advance! Drizzle it over your fresh green salads for a nutritious and belly-pleasing meal.
Let’s chat about the ingredients!
Italian Dressing Ingredients:
Avocado Oil: I like using avocado oil in salad dressings because it has a very subtle flavor that allows all the other flavors to shine through. It’s also high in unsaturated fat, which I appreciate. You can also use olive oil or grapeseed oil if you prefer!
Lemon Juice, White Vinegar OR Rice Vinegar: You’ll need some acidity in the dressing for that amazing tang. Traditional Italian dressings are made with white vinegar or red wine vinegar, but fresh lemon juice, rice vinegar, or cider vinegar work great too! Use what you have on hand!
Spices & Herbs: Garlic powder, onion powder, dried parsley, dried oregano, and black pepper. This combination of ingredients is what gives you that iconic Italian dressing vibe! You can easily swap the garlic powder for 1 clove of fresh garlic or even a small shallot.
Sea Salt: The ingredient that brings it all together! Sea salt enhances all of those amazing flavors so that you can really taste them. Don’t skip it!
How to Make Italian Dressing:
Add all of the ingredients to a blender and blend until completely combined. Transfer to a sealable jar and refrigerate until ready to use, up to 2 weeks.
If you don’t have a small blender, simply whisk the ingredients well in a bowl or measuring cup until there is little or no separation between the oil and lemon juice.
Stay tuned! I’ll be sharing a recipe soon featuring this very dressing! Whip it up now so that you already have it on hand! 😉
- ½ teaspoon red pepper flakes
- Replace the garlic powder with 1 large clove of garlic
- 1 teaspoon dried basil
I hope you enjoy this easy dressing recipe on all of your summer salads!
- ¾ cup avocado oil
- ⅓ cup white vinegar, rice vinegar, or lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp dried oregano
- ½ tsp black pepper
- ¾ tsp sea salt
- Add all of the ingredients to a blender and blend until completely combined. Transfer to a sealable jar and refrigerate until ready to use, up to 2 weeks.
- Note: If you don’t have a small blender, simply whisk the ingredients well in a bowl or measuring cup until there is little or no separation between the oil and lemon juice.
Nutrition InformationYield 8 Serving Size 2 Tbsp
Amount Per Serving Calories 182Total Fat 20gCarbohydrates 0gSugar 0gProtein 0g