Scroll down to watch the step-by-step video for all three dressings.
These fresh, flavorful, homemade salad dressings will have you wanting to eat more and more veggies! I find myself thinking about fresh salads and raw veggies a lot more often when I know I have these tasty dressings in my fridge.
You can choose from my Creamy Buttermilk Ranch, Dairy Free Green Goddess or Red Pepper and Ginger Vinaigrette. The hardest decision will be deciding which one to try first!
Buttermilk Ranch Dressing
This creamy buttermilk ranch dressing is my favorite! The addition of fresh herbs make it super fresh and vibrant.
CREAMY BUTTERMILK RANCH DRESSING
- 1/4 cup low fat buttermilk
- 1/4 cup mayo
- 1/4 cup plain greek yogurt
- 1 tbsp. diced onion
- 1 tbsp. chopped parsley
- 1 tbsp. chopped dill
- 1 clove garlic, minced
- 1 tsp. lemon juice
- 1/2 tsp each salt and pepper
- pinch of cayenne pepper (optional)
Combine everything together and mix until well incorporated. Store up to 4 days in an airtight container in the fridge.
Makes 1 cup.
Nutrients per 2 tbsp: Calories: 59; Total Fat: 5.7g Saturated Fat: 0.9g; Cholesterol: 3mg; Carbohydrate: 0.8g; Dietary Fiber: 0g; Protein: 1g
Dairy Free Green Goddess
I love that this green goddess dressing is 100% dairy free and jam packed with fresh herbs. You can use this on top of your favorite salad, put in on a sandwich, or simply enjoy it as a dip for raw veggies.
DAIRY FREE GREEN GODDESS RECIPE
- 1/2 ripe avocado
- 1/4 cup coconut milk
- 3 tbsp. lemon juice
- 1 clove garlic, crushed
- 1/2 cup parsley leaves
- 1/2 cup basil leaves
- 1/4 tsp. salt
- pinch red pepper flakes (optional)
- 2 tbsp. water
- 1/4 cup extra virgin olive oil
Combine first 9 ingredients in a food processor and blend until combined. Add in olive oil and blend until creamy. Store up to 4 days in an airtight container in the fridge.
Makes 1 cup.
Nutrients per 2 tbsp: Calories: 88; Total Fat: 9.4g Saturated Fat: 2.2g; Cholesterol: 0mg; Carbohydrate: 2.8g; Dietary Fiber: 0.8g; Protein: 0.5g
Red Pepper + Ginger Vinaigrette
While this dressing isn’t creamy like the other two, it has a clean, fresh flavor and a little kick from the ginger. I find the flavor to be seriously addictive.
RED PEPPER + GINGER VINAIGRETTE RECIPE
- 1 red bell pepper, seeded and roughly chopped
- 1 clove of crushed garlic
- 1 tsp of grated ginger
- 1 tbsp of apple cider vinegar
- 1/4 tsp kosher sea salt
- 1/4 cup of extra virgin olive oil
Combine first 5 ingredients in a food processor and blend until broken down. Add in extra virgin olive oil and blend until creamy. Store up to 4 days in an airtight container in the fridge.
Makes 1 cup.
Nutrients per 2 tbsp: Calories: 65; Total Fat: 7.1g Saturated Fat: 1g; Cholesterol: 0mg; Carbohydrate: 2.2g; Dietary Fiber: 0.4g; Protein: 0.2g