Keto Salad Dressing 6 Flavors

Looking for more keto condiments? Try my keto honey mustard, keto ranch dressing, and sugar-free BBQ sauce next. Believe it or not, I don’t usually look forward to salads, especially when I’m on a diet. That is until I discovered how to make a healthy salad dressing that’s ACTUALLY good. The trick to a good dressing comes down to balance. My keto-friendly salad dressing has the perfect amount of acid and fat, with a subtle tang from the Dijon and a refreshing touch of lemon flavor.

Why I love this recipe

Works with all kinds of salads. I’ve used this dressing for green salads, keto coleslaw, and even keto chicken salad (though, with the latter, it’s even better if you add a little keto mayo!). No seed oils. Seed oils have been linked to inflammation which is why I prefer the antioxidants (and flavor) of olive oil. Easy to customize. I included a base vinaigrette plus 6 classic dressing options made low-carb. Stores well. Which is why I always make a double or triple batch! Better flavor than store-bought dressing. And a shorter ingredient list, too.

Ingredients needed

Vinegar. For a mild flavor, stick to white vinegar, white wine vinegar, or apple cider vinegar. Extra virgin olive oil. This is one of the only types of oil I’ll use for salads, the other being avocado oil. It has the richest flavor and most health benefits. Dijon mustard. Adds some peppery and umami flavor. Sea salt and black pepper. To taste. Lemon juice. This adds some citrus flavor and balances the other ingredients.

How to make keto salad dressing

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Whisk. Whisk all of the ingredients in a mixing bowl until smooth. Step 2- Serve or store. Toss the dressing in a salad or store it in a sealed container (or a mason jar with a lid).

Storage instructions

To store: Salad dressing should be stored in the refrigerator in an airtight container for up to 2 weeks. Give it a gentle whisk first before drizzling over your salad. To freeze: Place leftover dressing in a shallow container and store it in the freezer for up to 6 months. Let it thaw completely before whisking and using.