Avocado Oil Salad Dressing
This Avocado Oil Salad Dressing recipe is a healthy salad dressing made with avocado oil, lemon, garlic, turmeric, Dijon mustard and honey.
You’ll love how quick and easy this salad dressing with avocado oil is to make and how well it goes with a simple side salad or a big bowl loaded with fresh colorful organic produce.
This salad dressing using is light and bright and goes with just about any lettuce you would want to toss it with.
Avocado Oil Salad Dressing Recipe Ingredients
This avocado oil dressing recipe is a new favorite of mine.
- Avocado Oil. Avocado has a delicious mild flavor. You could also use extra-virgin olive oil if you prefer.
- Lemon Juice. Adds flavor and tang to this dressing.
- Garlic. Adds a lot of flavor.
- Honey. Adds a hint of sweetness. You can also use pure maple syrup if you prefer.
- Turmeric. Adds nutritional perks.
- Dijon Mustard. Helps to emulsify the dressing and adds a little flavor.
- Black Pepper. Works with turmeric to help the body assimilate the turmeric.
Find printable recipe with the measurements below.
Variations
- Add in fresh herbs like chopped parsley, cilantro or basil
- Sprinkle in dried herbs like oregano and Italian herbs
- Add a 1/2 teaspoon of powdered curry or cumin
- Use orange juice instead of lemon juice
- Add grated lemon zest
How To Make Avocado Oil Dressing
- Measure the ingredients into a mason jar, seal the lid tightly and vigorously shake to blend well. You can also add the ingredients to a bowl and whisk to blend, or add the ingredients to a blender and give it a good pulse a few times.
- Store the dressing in an airtight container in the refrigerator. If properly stored, it should last up to 5 days.
Serving Suggestions
This Avocado Oil Salad Dressing is light and delicious and goes well with just about any salad you’d want to toss with it. Here are some of our favorite salads. Just swap out the dressings provided in the recipes and use this Avocado Oil Dressing instead.
- Romaine Salad
- Simple Kale Salad
- Grilled Chicken Salad
- Spring Mix Salad
- Everyday Tossed Salad
- Superfood Salad
More Salad Dressing Recipes
- Balsamic Vinaigrette
- Greek Salad Dressing
- Lime Vinaigrette
- Cleansing Lemon Herb Vinaigrette
- Cilantro Lime Vinaigrette
- Lemon Mustard Vinaigrette
- Avocado Salad Dressing
- Lemon Basil Vinaigrette
- Italian Salad Dressing
Still want more ideas? Check out all of our homemade salad dressing recipes.
Avocado Oil Salad Dressing
This Avocado Oil Salad Dressing recipe (also called Turmeric Salad Dressing) is a healthy salad dressing made with avocado oil, lemon, garlic, turmeric, Dijon mustard and honey.
Ingredients
- 2Â cloves garlic, grated or finely minced
- 1/4 cup avocado oil
- 3-4 tablespoons lemon juice, fresh squeezed
- 2 teaspoons honey or pure maple syrup
- 2 teaspoons ground turmeric
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Add the ingredients to a mason jar, seal the lid tightly and vigorously shake to blend well. You can also add the ingredients to a bowl and whisk to blend, or add the ingredients to a blender and give it a good pulse a few times to blend.
- Store in an airtight container in the refrigerator. If properly stored it should last up to 5 days.
Notes
VariationsÂ
- Add in fresh herbs like chopped parsley, cilantro or basil
- Sprinkle in dried herbs like oregano and Italian herbs
- Add a 1/4 - 1/2 teaspoon of powdered curry or cumin
- Use orange juice instead of lemon juice
- Add grated lemon zest
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 322Total Fat: 32gSaturated Fat: 4gUnsaturated Fat: 28gSodium: 314mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 1g
theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.






Hello
I’m going to make this dressing, can you please suggest the best way to store it and shelf life?
thanks,
Debbie
Hi Debbie! You’ll want to keep it in a mason jar with a lid sealed tight in the refrigerator.