Light & Refreshing Spring Salad Dressing

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Here’s my go-to spring salad dressing recipe that’s quick, fresh, and perfectly balanced with herbs, olive oil, and a touch of honey.

I make a big batch of this dressing every Sunday for the week ahead. My kids even ask for extra greens at dinner when this dressing is on the table – and what mom doesn’t love that kind of win?

What Kind of Oil Should I Use?

The type of oil you choose for your salad dressing can really impact both the flavor and texture of the final product. While this recipe offers options for both avocado oil and extra-virgin olive oil, you can actually use either one in any of these variations. Avocado oil has a mild, buttery taste that lets other ingredients shine through, making it perfect for dressings where you want the herbs and fruits to take center stage. Extra-virgin olive oil brings its own distinct flavor to the mix and works especially well with herbs like basil and garlic. Just make sure whichever oil you choose is fresh – if it smells off or rancid, it’s time to get a new bottle since this will definitely come through in your dressing.

Options for Substitutions

These fresh dressings are pretty adaptable – here’s how you can mix things up:

• Oils: You can swap avocado oil and olive oil with any neutral-tasting oil like grapeseed, sunflower, or light olive oil. Just keep in mind that coconut oil isn’t a good substitute as it solidifies when cold.
• Vinegars: Red wine vinegar can be replaced with apple cider vinegar or white wine vinegar. For white wine vinegar, feel free to use rice vinegar or champagne vinegar instead.
• Fresh herbs: If fresh herbs aren’t available, use dried ones – but remember to use 1/3 of the amount called for fresh (1 tablespoon fresh = 1 teaspoon dried). For basil, mint, or chives, you can also experiment with other soft herbs like parsley, tarragon, or dill.
• Honey: Maple syrup or agave nectar work great as honey substitutes. Use the same amount as called for honey.
• Strawberries: Try raspberries or blackberries instead. If using frozen berries, thaw and drain them first to avoid watering down your dressing.
• Mustard: Any prepared mustard works here – regular Dijon, whole grain, or even yellow mustard can do the job. Each will add its own unique flavor twist.

Watch Out for These Mistakes While Making

The biggest mistake when making homemade salad dressing is adding the oil too quickly, which prevents proper emulsification – instead, slowly drizzle in your oil while whisking constantly or blending on low speed for a perfectly smooth dressing that won’t separate. Another common error is not tasting and adjusting the acid-to-oil ratio as you go; start with less vinegar than the recipe calls for, then add more to taste since different vinegars vary in strength and personal preferences differ. To keep your fresh herbs bright and flavorful, avoid over-processing them in the blender, as this can make them bitter – pulse them briefly just until chopped, or better yet, add them at the very end. For the best flavor development, let your dressing rest in the fridge for at least 30 minutes before serving, and remember to bring it back to room temperature if it solidifies, giving it a good shake or whisk before using.

What to Serve With Spring Salad Dressings?

These fresh homemade dressings are perfect for all kinds of spring and summer salads! For the fruity Lemon Basil Strawberry dressing, try tossing it with a mix of baby spinach, sliced strawberries, crumbled goat cheese, and toasted almonds. The Honey Mint dressing works beautifully with a watermelon and feta salad or drizzled over grilled peach halves with mixed greens. The Basil, Chive, and Garlic dressing is great on a classic garden salad with cherry tomatoes and cucumber, or use it as a marinade for grilled chicken to serve on top of your greens. You can also use any of these dressings as a dip for raw veggie platters or as a flavor boost for grain bowls.

Storage Instructions

Keep Fresh: These homemade dressings stay fresh in airtight glass jars or bottles in the refrigerator for up to 2 weeks. The oil might solidify a bit when chilled – that’s totally normal! Just take the dressing out about 30 minutes before using and give it a good shake.

Mix Again: Since these dressings are made with oil and vinegar, they’ll naturally separate over time. No worries though – just give the bottle a good shake before each use and you’re good to go! If you notice the herbs starting to darken after a week, that’s your cue to use it up soon.

Make Ahead: These dressings are perfect for meal prep! In fact, they often taste even better after a day or two when the flavors have had time to mingle. Just remember to keep them in the fridge and use clean utensils each time to help them last longer.

Preparation Time	10-15 minutes
Cooking Time	0-5 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2400
• Protein: 0-10 g
• Fat: 240-260 g
• Carbohydrates: 30-40 g

Ingredients

• Lemon basil strawberry dressing
• 1/2 cup red wine vinegar
• 4 large basil leaves (about 1 tablespoon)
• 1 lemon
• 3 big strawberries
• 1 teaspoon honey
• Salt and pepper, as desired
• 1 cup avocado oil
• Honey mint dressing
• 1/4 cup red wine vinegar
• 2-3 tablespoons fresh mint
• 1 lemon or lime
• 1 teaspoon honey
• Salt and pepper, to preference
• 1 cup extra-virgin olive oil
• Basil, chive, and garlic dressing
• 1/2 cup white wine vinegar
• 4 large basil leaves (around 1 tablespoon)
• 1 tablespoon fresh chives
• 1 garlic clove
• 1/2 teaspoon stone-ground or dijon mustard
• Salt and pepper, to taste
• 1 cup extra-virgin olive oil

Step 1: Prepare Ingredients for Lemon Basil Strawberry Dressing

Begin by chopping the basil leaves, then zest and juice the lemon.

Chop the strawberries into smaller pieces, which will help them blend more easily.

Set these prepared ingredients aside for the next step.

Step 2: Blend and Emulsify Lemon Basil Strawberry Dressing

Place the chopped basil, lemon zest and juice, and chopped strawberries into a blender.

Blend the ingredients for a few seconds until they begin to combine.

With the blender running, slowly add the oil to the mixture to emulsify the dressing.

Continue blending until smooth and well incorporated.

Step 3: Prepare Ingredients for Honey Mint Dressing

Finely chop the mint leaves, then zest and juice the lemon or lime.

These steps will enhance the minty flavor and provide a zestful citrus base for the dressing.

Step 4: Blend and Emulsify Honey Mint Dressing

Combine the chopped mint, lemon or lime zest and juice, and other dressing ingredients—except the oil—in a blender.

Blend them for a few seconds for initial mixing.

While the blender is running, slowly pour in the oil to emulsify the dressing, blending until you achieve a smooth consistency.

Step 5: Prepare Ingredients for Basil, Chive, and Garlic Dressing

Chop the basil leaves and chives, then mince the garlic finely to ensure an even distribution of flavor in the dressing.

Prepare these ingredients for blending.

Step 6: Blend and Emulsify Basil, Chive, and Garlic Dressing

Add the chopped basil, chives, minced garlic, and other base ingredients—except the oil—into a blender.

Blend for a few seconds to start combining the flavors.

With the blender on, gradually add the oil to emulsify the dressing, continuing to blend until smooth and fully incorporated.