Light and Healthier, Recipes

Homemade Paleo Salad Dressings

First, don’t despair – I am not a paleo addict – I think the principles behind it are interesting, but some of their “eat this-don’t eat that” rules bother me – example?  Organic butter is bad, duck fat is good?

paleo salad dressings

That being said, eating more fruits and veggies cannot be a bad thing, and grass fed meats, and game, add leanness to your diet, that’s a good thing.  Maddie and I are trying to eat paleo 1 day a week, just to try it out and see if it works for us.  I was on the lookout for a paleo-friendly salad dressing and came across a few, so I thought I’d share them here!

Paleo Balsamic Dressing
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Paleo Balsamic Dressing


  • 1/2 cup balsamic vinegar;
  • 1 clove of garlic - grated on the microplane
  • 1 Tbsp grated shallot
  • 1/2 tsp sea salt
  • 1/4 tsp ground pepper
  • 1/2 cup extra-virgin olive oil


  1. put all ingredients in a jar and shake it up
  2. Keeps for a few days in the fridge

Roasting your tomatoes adds an element and depth of flavor that you wont get by using raw tomatoes.  High quality tomatoes also make a big difference, I did this with tomatoes from my garden and it made all the difference.

Roasted Tomato Vinagrette
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Roasted Tomato Vinagrette


  • 3 tbsp fresh lemon juice
  • 3/4 cup extra-virgin olive oil
  • 1 tsp Sea Salt
  • 1/2 tsp ground black pepper
  • 1 clove of garlic, grated on the microplane
  • 1 Tbsp. grated shallot
  • 1 large or 2 med tomatoes, slided in 1/2" slices


  1. Lay the slices of tomatoes on a paper towel, sprinkle with a pinch of salt and let drain for 15 minutes
  2. place on a baking sheet wiped with a bit of olive oil and place under the broiler on low
  3. Roast tomatoes until they reduce in size and turn a dark red color - don't burn them, just change their color.
  4. Remove tomatoes from oven and place on a paper towel to drain
  5. In a blender combine lemon juice, salt, pepper, garlic, shallot and tomatoes
  6. Blend well
  7. Add oil and blend gently for just a few seconds to combine
  8. Store for a day or two in the fridge in a sealed jar

This last vinaigrette is actually a better marinade than it is a salad dressing, but it’s still a really good dressing.  I like this in an Asian slaw with Napa cabbage, carrots and edammame – yum yum!

Asian Ginger Salad Dressing
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Asian Ginger Salad Dressing


  • 3 tbsp rice vinegar
  • 1 large piece fresh ginger, grated on the microplane and set aside
  • 1 clove garlic, grated well
  • 2/3 cup extra-virgin olive oil
  • 1 tbsp sesame oil
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper


  1. Place the grated ginger in a coffee filter or cheesecloth and squeeze it really well, you'll get about 1 tbsp of ginger juice. Add it to the blender.
  2. Add the rest of the ingredients into the blender with the Ginger juice - EXCEPT the oils
  3. blend well, then add in the oils and blend for just a few seconds.


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