I crafted a basil vinaigrette that combines fresh basil, zesty lemon, and a touch of mustard into a surprisingly simple Healthy Salad Dressing made from just a handful of pantry staples.
I love a vinaigrette that wakes up a salad without trying too hard. My basil vinaigrette idea came from a late afternoon craving and a pile of fresh basil leaves that needed saving.
It’s bright, a little tangy, and pairs with everything from crisp greens to leftover roasted veg, so you’ll reach for it again and again. I usually keep things simple with extra virgin olive oil and a pinch of attitude, but there’s more to explore.
This feels like Healthy Salad Dressing and Homemade Dressing rolled into one, and trust me, you’ll be curious what makes it so addictive.
Ingredients
- basil: fresh, low calorie, small fiber and vitamin K boost, adds herbal zip
- extra virgin olive oil: heart healthy monounsaturated fats, calorie dense, silky mouthfeel
- vinegar or lemon: tangy acid, adds zip, helps balance fat and cuts richness
- Dijon mustard: emulsifier so dressing sticks, little protein, sharp savory kick
- honey or maple: natural sweeteners, add carbs and depth, use sparingly tho
- garlic: potent, almost no calories, antibacterial claims, gives punch and aroma
- shallot: mild onion flavor, small fiber and antioxidants, softens raw garlic bite
- salt and pepper: salt boosts flavor but watch sodium, pepper adds gentle heat
Ingredient Quantities
- 1 packed cup fresh basil leaves (about 1 oz / 30 g)
- 1/2 cup extra virgin olive oil (120 ml)
- 3 tablespoons white wine vinegar or 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 to 2 teaspoons honey or pure maple syrup
- 1 small garlic clove, roughly chopped
- 1 tablespoon minced shallot or 1/4 small shallot, optional
- 1/2 teaspoon kosher salt (or 1/4 teaspoon fine sea salt)
- 1/4 teaspoon freshly ground black pepper
- 1 to 2 tablespoons cold water to thin, optional
How to Make this
1. Rinse and dry 1 packed cup fresh basil leaves really well, spin or pat them dry so the dressing wont be diluted by water.
2. Peel and roughly chop 1 small garlic clove and 1 tablespoon minced shallot (or 1/4 small shallot) so they blend evenly.
3. In a blender, food processor, or tall jar for an immersion blender add the basil, garlic, shallot, 3 tablespoons white wine vinegar (or 2 tablespoons fresh lemon juice), 1 teaspoon Dijon mustard, and 1 to 2 teaspoons honey or pure maple syrup.
4. Start blending on low to break down the basil, then slowly stream in 1/2 cup extra virgin olive oil while blending to help emulsify the dressing; if you pour the oil too fast it might separate.
5. Add 1/2 teaspoon kosher salt (or 1/4 teaspoon fine sea salt) and 1/4 teaspoon freshly ground black pepper, blend again and taste.
6. If the dressing is too thick, thin with 1 to 2 tablespoons cold water until you reach the texture you like; cold water helps loosen it without breaking the emulsion.
7. If you want a silkier, less green dressing push it through a fine mesh sieve or chinois with the back of a spoon, but if you like a rustic dressing just leave it as is.
8. Taste and adjust: add a splash more vinegar or lemon if it needs brightness, more honey if it needs sweetness, or a pinch more salt to lift the flavors. Dont be shy to tweak.
9. Transfer to a jar, refrigerate for at least 15 minutes to let flavors meld (up to a day is even better), store up to 1 week, shake or whisk before using and let sit at room temp for 10 minutes if the olive oil solidifies.
Equipment Needed
1. Blender, food processor, or immersion blender (use whatever you have, immersion blender works best with a tall jar)
2. Salad spinner or clean kitchen towels to rinse and really dry the basil
3. Measuring spoons (tsp and tbsp) and a 1/2 cup measuring cup
4. Small measuring cup or pouring pitcher to slowly stream in the olive oil
5. Sharp knife and cutting board for the garlic and shallot
6. Rubber spatula to scrape down the blender so you dont waste any dressing
7. Fine mesh sieve or chinois plus a spoon if you want a silkier, strained dressing (optional)
8. Small jar or airtight container with lid for chilling and storing the dressing
FAQ
Best Healthy Salad Dressing Recipes Substitutions and Variations
- Basil: try flat-leaf parsley (milder, keeps green color), fresh mint (bright, slightly sweet), cilantro (more citrusy so use less), or a handful of baby spinach if you just want the color and body
- Extra virgin olive oil: swap with avocado oil (neutral, great for raw dressings), light-tasting olive oil (less peppery), or grapeseed oil (very neutral, good for letting herbs shine)
- Dijon mustard: use whole-grain or stone-ground mustard for texture, yellow mustard if you want it milder, or 1 tsp mayo to help emulsify if you don’t have mustard
- Honey or maple syrup: replace with agave nectar, brown rice syrup, date syrup, or dissolve 1 teaspoon sugar in the vinegar before adding oil for a quick sweetener
Pro Tips
– Want that bright, neon green look? Quickly dunk the basil leaves in boiling water for 5 seconds, then straight into ice water, squeeze out the moisture and dry really well. It keeps the color and stops it from going brown, though it does mellow the raw basil a bit.
– If the garlic or shallot feel too sharp, smash them with a pinch of salt and let sit 5 to 10 minutes before blending. Or roast one garlic clove first for a sweeter, rounder flavor. Both tricks cut the bite without adding sugar.
– For a consistently smooth, stable dressing, blend in stages and pass it through a fine mesh strainer if you want silky texture. If you plan to keep it for several days, a tiny pinch of xanthan gum (like 1/16 teaspoon) will help prevent separation, no heavy emulsifier needed.
– Make small batches and freeze extras in an ice cube tray so you can thaw single servings fast. And always bring a chilled jar to room temp for 10 minutes and shake well before using, cold olive oil hides a lot of flavor.
Best Healthy Salad Dressing Recipes
I crafted a basil vinaigrette that combines fresh basil, zesty lemon, and a touch of mustard into a surprisingly simple Healthy Salad Dressing made from just a handful of pantry staples.
6
servings
176
kcal
Equipment: 1. Blender, food processor, or immersion blender (use whatever you have, immersion blender works best with a tall jar)
2. Salad spinner or clean kitchen towels to rinse and really dry the basil
3. Measuring spoons (tsp and tbsp) and a 1/2 cup measuring cup
4. Small measuring cup or pouring pitcher to slowly stream in the olive oil
5. Sharp knife and cutting board for the garlic and shallot
6. Rubber spatula to scrape down the blender so you dont waste any dressing
7. Fine mesh sieve or chinois plus a spoon if you want a silkier, strained dressing (optional)
8. Small jar or airtight container with lid for chilling and storing the dressing
Ingredients
1 packed cup fresh basil leaves (about 1 oz / 30 g)
1/2 cup extra virgin olive oil (120 ml)
3 tablespoons white wine vinegar or 2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 to 2 teaspoons honey or pure maple syrup
1 small garlic clove, roughly chopped
1 tablespoon minced shallot or 1/4 small shallot, optional
1/2 teaspoon kosher salt (or 1/4 teaspoon fine sea salt)
1/4 teaspoon freshly ground black pepper
1 to 2 tablespoons cold water to thin, optional
Directions
- Rinse and dry 1 packed cup fresh basil leaves really well, spin or pat them dry so the dressing wont be diluted by water.
- Peel and roughly chop 1 small garlic clove and 1 tablespoon minced shallot (or 1/4 small shallot) so they blend evenly.
- In a blender, food processor, or tall jar for an immersion blender add the basil, garlic, shallot, 3 tablespoons white wine vinegar (or 2 tablespoons fresh lemon juice), 1 teaspoon Dijon mustard, and 1 to 2 teaspoons honey or pure maple syrup.
- Start blending on low to break down the basil, then slowly stream in 1/2 cup extra virgin olive oil while blending to help emulsify the dressing; if you pour the oil too fast it might separate.
- Add 1/2 teaspoon kosher salt (or 1/4 teaspoon fine sea salt) and 1/4 teaspoon freshly ground black pepper, blend again and taste.
- If the dressing is too thick, thin with 1 to 2 tablespoons cold water until you reach the texture you like; cold water helps loosen it without breaking the emulsion.
- If you want a silkier, less green dressing push it through a fine mesh sieve or chinois with the back of a spoon, but if you like a rustic dressing just leave it as is.
- Taste and adjust: add a splash more vinegar or lemon if it needs brightness, more honey if it needs sweetness, or a pinch more salt to lift the flavors. Dont be shy to tweak.
- Transfer to a jar, refrigerate for at least 15 minutes to let flavors meld (up to a day is even better), store up to 1 week, shake or whisk before using and let sit at room temp for 10 minutes if the olive oil solidifies.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 32g
- Total number of serves: 6
- Calories: 176kcal
- Fat: 18.3g
- Saturated Fat: 2.6g
- Trans Fat: 0g
- Polyunsaturated: 1.8g
- Monounsaturated: 13.3g
- Cholesterol: 0mg
- Sodium: 117mg
- Potassium: 22mg
- Carbohydrates: 4g
- Fiber: 0.1g
- Sugar: 3.2g
- Protein: 0.2g
- Vitamin A: 132IU
- Vitamin C: 0.9mg
- Calcium: 8.8mg
- Iron: 0.16mg
