You only need 4 simple ingredients and it only takes 3 minutes.
Keto salad dressing recipes are the perfect way to add flavor to your salads without breaking your keto diet. I particularly like this creamy lemon juice dressing on salad greens and grilled chicken or salmon.
This recipe for lemon keto salad dressing is easy to put together with just four simple ingredients. It’s also high in delicious healthy fats, which makes it the perfect keto-friendly choice. Plus, it takes just minutes to make so you can have a delicious and healthy salad dressing any time you want.
Is salad dressing keto?
Store-bought salad dressing is not keto because it often contains added sugar and starches. It can be difficult to find keto-friendly salad dressings with zero carbs per serving. In addition, many store-bought dressings contain unhealthy oils such as canola oil, sunflower oil, or rice bran oil.
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This is the perfect keto salad dressing that is simple to make and only contains a few ingredients. There are over flavor variations and it’s low-carb, keto, dairy-free, sugar-free, and gluten-free.
What’s the difference between salad dressing and mayonnaise?
Mayonnaise is a thick emulsion that you can spoon or spread over salads. Salad dressing is pourable and can be drizzled over salads and grilled meats.
Mayonnaise and simple salad dressings both contain an emulsion of eggs, oil, lemon juice, or apple cider vinegar. They are both perfect to drizzle over your salad greens, non-starchy vegetables, or to use as a dipping sauce for fresh vegetables.
Homemade mayonnaise is the perfect sauce for your keto diet. Mayonnaise is high protein high-fat and low-carb or zero carb depending on the recipe and herbs and spices you add to your mixing bowl.
This recipe makes a pourable keto-friendly dressing. If you prefer thick mayonnaise for your salads, you can easily make a homemade keto mayonnaise recipe instead. It’s the perfect side sauce that will add protein and healthy fats to your keto diet.
Ingredients
This keto salad dressing has just a few minimal ingredients. Plus, you probably already have every single one of these on hand. It’s one of the easiest low-carb salad dressing recipes out there!
See the recipe card at the bottom of this post for exact amounts and instructions.
- eggs – I know it may seem odd to have eggs in salad dressing, but that’s how you create that lovely creamy texture. Just think of this as a cross between mayo and your typical runny dressing.
- extra lite olive oil – heart-healthy extra virgin olive oil serves as the base for this dressing. Make sure you choose a light-tasting extra virgin olive oil or the flavour will overwhelm the other ingredients.
- lemon juice – every good salad dressing has a bit of acidity, and this one comes from lemon juice. You can also use ACV (apple cider vinegar) or white wine vinegar.
- mustard or garlic – I really like this dressing with Dijon mustard, but minced garlic is also lovely. If you are feeling adventurous, try both!
- salt and pepper to taste
Instructions
Making keto salad dressings is surprisingly simple!
First, grab your immersion blender and a tall glass jar or tall tumbler that the blender can fit into. Go ahead and get your keto salad dressing ingredients out too!
STEP 1: Add the fresh eggs into the tumbler. Then add the rest of the salad dressing ingredients.
STEP 2: Immerse your stick blender, immersion blender over the egg.
STEP 3: You want to blend all the ingredients until the dressing is thick and creamy. Add salt and pepper to taste.
Eat and enjoy! How simple is that?
Storage
How to store in the refrigerator. This salad dressing will keep fresh for up to 3 days if you place it in an airtight container with a lid. A mason jar or even an old salad dressing bottle will work perfectly.
Before you use it, make sure to shake vigorously.
How to store in the freezer. It is not recommended to store your creamy dressing in the freezer. The ingredients form an emulsion when made and if you freeze the dressing, there is a high chance the emulsion will split and separate when defrosted. It may become lumpy and unappetizing. There is also the concern over frozen raw eggs which are not food safe.
Variations
There are so many different ways you can change this keto-friendly salad dressing to make it suit your tastes perfectly. You can add these flavors to your dressing. in the same tall jar and mix by hand, or place in a small mixing bowl and use a small hand whisk.
Here are a few ideas to get you started:
- Use apple cider vinegar instead of lemon juice – not in the mood for a lemon dressing? Swap out the lemon for apple cider vinegar, white wine vinegar, or white vinegar, all of which are delicious and low in carbs.
- Ranch dressing – this is usually made with buttermilk or sour cream, so why not add 2 tablespoons of unsweetened natural Greek yogurt to your simple dressing and some chopped parsley, dill, and thyme.
- Caesar dressing – add garlic powder, anchovy paste, and Worcestershire sauce for this classic dressing.
- Blue cheese dressing – stir through a handful of crumbled blue cheese for the classic blue cheese taste and drizzle over cooked meat.
- Parmesan dressing – if you love the sharp taste of parmesan cheese, add 2 tablespoons to the dressing or sprinkle over your meal per serving.
- Mustard dressing – add Dijon mustard, wholegrain mustard, or mustard powder.
- Swap out the oil – another simple way to change the flavor is to experiment with oil. Instead of olive oil, try walnut oil, MCT oil, or even avocado oil.
- Make it savory – for added depth, try adding a dash of Worcestershire sauce, or soy sauce (use coconut aminos for a gluten-free alternative).
- Add herbs and spices – last but not least, add in herbs and spices. Most of these have zero net carbs and will add plenty of flavors. Dice in fresh green onion or a dash of Italian seasoning and see how the flavor changes. Try different flavors such as mustard, garlic, rosemary, basil, parsley, or add a pinch of sweetener if you are still used to the sweetness of commercial salad dressings.
Equipment
For this recipe, I recommend using an immersion blender. However, if you don’t have one, you can try using a regular blender or perhaps a food processor.
If you want to make a thick mayonnaise you must use a stick blender with a tall slim jar. Slowly lift the stick blender from the bottom of the dressing jar until a thick and creamy mayonnaise develops.
FAQs about keto salad dressing
There are so many ways you can use this dressing – that’s why it’s one of my favorite keto recipes! It’s a low-carb diet staple for me. Here are just a few of the ways I use it:
– as a dipping sauce: for raw veggies, skewered meats, and even keto bread.
– drizzled onto grilled meats: it works really well with chicken and salmon in particular.
– tossed in mixed greens: grab some leafy greens, blue cheese, walnuts, and any other ingredients with a low carb count, and say hello to your new favorite salad!
Why not try this with a simple Caesar salad? If you are in a hurry, just buy a hot roast chicken and a bag of salad on the way home and all you have to do is throw it all together quicker than you could order a take-out.
If you prefer to purchase store-bought dressings, there are a lot of available options these days. You’ll want to check the label carefully as many dressings add sugar and additives (which is why I prefer to make my own).
A few options include:
– ranch dressing
– Caesar dressing
– blue cheese dressing
Vinegar is usually zero carbs unless you choose vinegar with added sugars such as balsamic vinegar.
Easy Keto Salad Dressing Recipe
Equipment
- Stick Blender
Ingredients
- 2 eggs – medium
- 125 ml extra virgin olive oil light tasting variety
- 2 tsp lemon juice
- salt and pepper to taste
- mustard or garlic
Instructions
- Place the eggs in the bottom of the tall tumbler.
- Add the olive oil, lemon juice, seasoning and flavourings.
- Place the blade attachment of the stick blender at the bottom of the tall tumbler.
- Whiz until combined and smooth.
Notes
Nutrition
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How long will the dressing keep in the fridge?
3-5 days.
I use avocado oil instead of olive oil. Very light. I include a garlic love and the taste is amazing!
That looks good Libby … thanks
All the best Jan
Looks great. Quick question how much is 100 ml for the oil? Can’t wait to try this.
It is roughly 3.5 oz or just under half a cup. I don’t really measure it anymore, I just throw it in but I know everyone likes to see quantities. Accuracy isn’t so vital in this recipe.
The nutritional info at the bottom – is that for the 20ml serving size or for the whole recipe? Thanks
That’s for the 20ml serving, although I do tend to use a LOT more than that 😉
How did you come up with the idea of raw eggs? I gave up putting them in smoothies years ago even though I never had problems.
I have eaten raw eggs for years in cheesecakes and mayo and never once had a problem. Take a look at the food standards paper href=”https://www.foodstandards.govt.nz/code/primaryproduction/egg/documents/Eggs_healthandsafety.pdf . “Factors that may contribute to outbreaks included cross-contamination during food preparation (i.e. transfer of Salmonella from the surface of the egg to other surfaces and/or foods) and storage of the food containing raw egg at temperatures that would permit growth of Salmonella (greater than 7°C).
The use of cracked eggs may increase the likelihood of foodborne disease as there is increased potential for microorganisms such as Salmonella to gain access to the egg contents.” So if you are still concerned, wash your eggs and make sure there are no cracks in the shell. I hope this puts you at ease, or look out for pasteurised eggs.
Outbreaks of Salmonella have occurred from raw egg based mayonnaise, custards, and other recipes made with raw eggs. The contamination can be in the egg itself, not just from the surface. In 2010 there was a large nationwide Salmonella outbreak attributed to contaminated eggs from a producer in Iowa. Most people don’t get seriously ill from Salmonella but some can become hospitalized and deaths can occur, mostly in the very young, elderly or those with weak immune systems. To reduce risk, look for a source of pasteurized eggs. I was glad to find some in a local Nob Hill/Raleys grocery.
Libby, I was told by a MAF Vet in NZ that US eggs have to be kept in the fridge, while NZ eggs don’t. There is a difference in their poultry disease wise so that may be the issue.
Hi Libby,
Usually you have to count 1g of carb per egg. If you add mustard and some herbs, you will definitely end up with 1g carb per serving. Not saying that it’s a lot, but it is there and should be counted 🙂
Cheers,
Christina from keto-rezepte.de
How long will this keep?
Most light tasting olive oils are unfortunately just canola oil or a mix of olive oil and canola oil. 🙁
Only 3-5 days in the fridge – really? I make a similar one with a raw egg sunflower oil and a bit of malt vinegar, and it keeps for at least 2 weeks in the fridge. This recipe looks yummy – am going to try it as the replacement now that we’re “Banting”!
I am very cautious when making any recipe with raw eggs. I cannot guarantee the cleanliness of other readers eggs, shells, kitchen equipment, storage temperature of their raw eggs before it was made etc etc. There are so many factors that go into an expiry date.
You can add whey from yogurt re nourishing traditions and it keeps for much longer
I add kefir, never had any go off.
You are so right about evoo being too strong for mayonnaise, I used it the first time I made mayonnaise and the taste was so strong that I had to add the juice of an entire large lemon to it to disguise the taste and ended up with a runny salad dressing. Now I mostly blend an avocado with plenty of double cream and a dash of evoo and that is my ‘mayo’.