Lemony Paleo Caesar Salad Dressing made dairy-free and paleo-friendly. This may just be the best Caesar Salad Dressing recipe you’ve ever tasted!
Caesar salad is one of my all-time favorite dishes, and I’ve been trying for years to create the perfect paleo-friendly Caesar salad dressing. Honestly? I think I’ve done it!
Now, I understand that ‘perfect’ is pretty subjective. To me, Caesar dressing perfection is less creamy and more vinaigrette-style. It should be loaded with lemon and a healthy dollop of anchovy paste! So, that’s what I’ve done with this recipe.
There’s less mayonnaise and oil here than you’d find in classic Caesar dressing. So, it stays light and delicate rather than overly rich and heavy.
I’ve also swapped canola oil for a fresher-tasting avocado oil, and added a touch of pure maple syrup to offset the zesty bite of the lemon juice.
At the end, you’re left with a super fresh and flavorful dressing that’s paleo-friendly and oh-so-delicious!
All ingredients combined leaves you with a super fresh and flavorful healthy dressing that is perfect for all your salad needs.
Ingredients for Caesar Salad Dressing:
Garlic: Lends a great deal of flavor to any salad dressing.
Lemon Juice: The star of the show here. The lemon juice boosts the flavor of the dressing and makes it taste extra fresh. Plus, haven’t you heard? Lemon juice is fabulous for digestion and has a kick of Vitamin C.
Avocado Oil: My preference for cooking in general, avocado oil is super light in flavor, which allows the other flavors of a dressing to shine through. Plus, it includes healthy fats.
Mayonnaise: don’t freak out, it’s only 1 Tbsp. If you’re like me and you can’t stand mayo, I get it. We use just a smidge in this recipe to help bind all the ingredients together and keep the texture creamy and uniform.
Anchovy Paste: A little goes a long way! Even if you think you don’t like anchovies, I recommend at least trying it! You can scale it down if need be, but the anchovy paste is what gives the dressing that unmistakable CAESAR flair. I buy mine in a tube in the canned meats section of the grocery store.
Stone Ground Mustard: Adds additional tangy flavor. You can use dijon mustard as well!
Pure Maple Syrup: Not super mandatory, but recommended. You don’t even notice the dressing is particularly sweet with the maple syrup, but without it, you notice the acidity much more.
If you follow a low-carb diet or prefer a zero sugar-diet, you can skip it or replace it with a sugar-free sweetener
Parmesan Cheese is an optional add-in. I HIGHLY recommend the parm! It really adds that authentic Caesar essence.
Recipe Customizations
- If you’re on a low-FODMAP diet, try replacing the garlic with an additional teaspoon of stone-ground mustard.
- Dijon mustard works well if you can’t find any stone-ground!
- If you follow a low-carb diet or you’re trying to avoid sugar, switch out the maple syrup for a sugar-free sweetener or eliminate it entirely.
How to Make Caesar Salad Dressing:
Simply add all your ingredients to a small blender and blend until smooth!
Once you’ve given it a good blend, use a spoon to taste.
If it’s not quite right, balance the taste with a little more anchovy paste, sea salt, or mustard, depending on the flavor that’s lacking.
Then, transfer to a jar, seal, and refrigerate until it’s time to use!
Recipe Tips
- A blender makes mixing this Caesar salad dressing super easy. If you don’t have one, be sure to whisk slowly and consistently as you add the oil. This lets the dressing emulsify and gives you that classic texture!
- Caesar dressing tastes even better after it’s been chilled. Make it up to 5 days ahead of time, then store in the fridge until you’re ready to make your salad!
More Healthy Salad Dressing Recipes:
- Creamy Avocado Dressing
- Vegan Buttermilk Salad Dressing
- Mayo-Free Green Goddess Dressing
- Creamy Raspberry Vinaigrette
- Cilantro Lime Dressing
Use it on my Baked Chicken Caesar Salad for a real good time!
Get your Caesar on!
Caesar Salad Dressing Recipe
Ingredients
- 2 cloves garlic minced
- 1/3 cup fresh lemon juice
- 1/3 cup avocado oil
- 1 Tbsp avocado oil mayonnaise
- 1 Tbsp anchovy paste
- 2 tsp stone ground mustard
- 2 tsp pure maple syrup
- 1/4 tsp sea salt to taste
- 3 Tbsp parmesan cheese grated, optional
Instructions
- Add all the ingredients to a small blender and blend until smooth. Taste for flavor and add more sea salt, anchovy paste, and/or mustard to taste. Transfer to a jar and refrigerate until ready to use.
This sounds lovely. How long can this be stored in the fridge?
Hi Anastasia! You can store it for up to 1 week. The dressing should last much longer than that, but I usually play it safe and pitch it if it lasts longer than a week. Enjoy! xo
wow, haven’t really had an alternative to the traditional dressing, thank you, love all of these ingredient swaps, great research and development!
My pleasure! I hope you love this version!