Whole30 Salad Dressing Round Up

Whole30 salad dressing round up

Whole30 salad dressing round up is not only for those starting the year with whole30, but also for people with clean eating goals overall.  I promised you I’d give you some tools for a cleaner 2017 and I can’t think of a better place to start than with sauces and dressings.  Condiments that are whole30 compliant kept me from food boredom throughout my whole30, and I discovered they have more flavor than their store-bought counterparts, with the added bonus of using quality ingredients. The practice of making my own dressings stayed with me beyond whole30 because they’re delicious and frankly it just felt so good to be putting great food in my body and specifically living without sweeteners was an incredible game changer for my health.

Daikon Noodle Salad with Sesame Ginger Dressing

Daikon Noodle Salad with Asian Salad Dressing

About stocking up…always important but especially so during whole30. I keep a variety of vinegar (I love this brand because they use no sulphites) plus lemons, limes, avocado oil, extra virgin olive oil and light olive oil, toasted sesame oil, organic medjool dates, fresh garlic, herbs and spices, coconut aminos, good mustard (Trader Joe’s has a compliant one-read labels) Avocado Mayo and coconut milk.

Whole30 Salad Dressing Round Up

Here are some of the dressings I make most frequently, and the favorites remain stocked in my fridge.

Smoky Ranch Dressing

Making your own dressings can save you money, are quick to make, allows you to use better quality ingredients and once you get the hang of it you can get really creative.

Let me know which ones are your favorites.


Smoky Ranch Dressing (makes 2 cups)

1 egg room temperature

1 cup light olive oil or avocado oil (room temperature)

1 tablespoon lime juice (room temperature)

2 tablespoons red wine vinegar

1 teaspoon sea salt

1/4 teaspoon black pepper

3/4 teaspoon smoked paprika

3/4 teaspoon garlic powder

1/2 teaspoon cumin

1/2 cup full fat coconut milk


Place ingredients in order given into a wide mouth quart mason jar and blend with an immersion blender for 1 minute.  It keeps in the fridge for 1 week.  Our grands love this as a dip for veggies, also great on taco’s and this Crock Pot Salsa Verde Pork or this Slow Cooker Chicken Fajita recipe.

Paleo Caesar Salad Dressing (makes approx 1 1/2 cups) from castawaykitchen

3 tablespoons ground shitake mushroom (this can be made from dried shitake’s in your blender. I use these mushrooms. They make into a great umami powder)

1 tablespoon unsweetened flaked coconut

1 tablespoon lemon rind

3 large basil leaves

1/2 cup almond milk, unsweetened (I used this homemade almond milk)

2 tablespoons garlic powder

1/2 teaspoon sea salt

1/2 – 1 teaspoon black pepper

2 egg yolks

3/4 cup olive oil

juice from 1/2 lemon


In a blender combine shitake mushroom powder, coconut, lemon rind, basil, garlic, salt, pepper and almond milk.  Blend on low, gradually increasing speed to high.

When mixture is well combined and smooth, lower speed and add egg yolks.

On medium speed begin to slowly drizzle in olive oil.  When all of the oil is in it should be creamy and thick.  Add in lemon juice, salt and pepper.   Taste and adjust salt if necessary.

I dressed chopped romaine with toasted almond slivers, tomatoes, cukes, chopped green onion and shredded cabbage with this dressing and everyone, including our 3 yo granddaughter, had seconds and thirds.

Asian Salad Dressing ( makes a generous cup)

1/4 cup plus 2 tablespoons rice vinegar (Trader Joe’s brand is whole30 compliant)

1/4 cup coconut aminos

2 medjool dates, pitted

1 tablespoon fresh ginger, minced

1/2 teaspoon garlic powder

2 tablespoons lime juice

1/2 teaspoon sea salt

1/2 cup olive oil

1 tablespoon toasted sesame oil


Place the rice vinegar, coconut aminos, pitted dates, fresh ginger, garlic powder, lime juice and sea salt in the pitcher of a high-powered blender.  Blend well until smooth.  Drizzle in sesame and olive oils until well mixed.  Keeps well for a couple of weeks refrigerated.  Use on Asian green salads.  Delicious!

Basic Balsamic (makes enough for a salad feeding 4 people) 

1/4 cup balsamic vinegar

1 teaspoon minced garlic

2 pitted medjool dates

1 tablespoon lemon juice

salt and pepper to taste

1/3 cup olive oil


Place balsamic, garlic, dates, lemon juice, 1/4 teaspoon sea salt and a pinch of black pepper in a high-speed blender.  Start blending on low-speed, gradually increasing to high.  When ingredients are smooth and well blended, stream in the olive oil in a slow drizzle.  it’s done when it’s thick and creamy.  Great on arugula and beet salads.

My husband is not a whole30-er but he likes a good Italian dressing.  This one got a thumbs up from him.  It’s from Melissa Joulwan author of the Paleo Cookbook Well-Fed.  It’s incredibly easy and delicious.

Creamy Italian Dressing (makes enough for 1 salad)

1/2 teaspoon dried Italian herb blend

1/4 cup of homemade mayo or Primal Kitchens Avocado Mayo

1/2 teaspoon fresh garlic, minced

2 tablespoons apple cider vinegar, balsamic or red wine vinegar

sea salt and pepper to taste


In a pint-sized mason jar, crush the dried herbs with your fingers.  Add the mayo and garlic and mix well with a fork.  Drizzle in the vinegar, stir and taste.  Add salt and pepper to taste.  Put the lid on and shake well.  If it’s too thick add a bit more vinegar or water, 1/4 teaspoon at a time until it’s the right consistency.

I’m adding this new dressing to the mix because it’s so stinking easy and delicious and great for an everyday dressing to have on hand.  It’s made with the pickle juice from the bottom of a jar of my homemade ferments which are all Whole30 compliant.  You can sub in the pickle juice from a jar of Bubbies Dill Pickles if you don’t have your own ferments.  If starting your own fermenting adventure is of interest to you, check out my tips and recipes under pickles and ferments.  Okay, onward with the recipe.

Everyday Dressing (makes about a cup)

1 clove garlic

1 teaspoon compliant mustard

1/4 teaspoon sea salt

pinch of black pepper

1 tablespoon compliant mayonaisse

1/4 cup pickle juice

1/2 cup avocado oil


Place all of the ingredients in a pint size wide mouth jar and blend well with an immersion blender.  That’s all you do.  Enjoy!  

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