My 3 Favorite Paleo Salad Dressing Recipes

By Camille Macres in Condiments and Sauces, Recipes


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Supermarket salad dressings are one of the most insidious “health foods” out there. I see so many in the fridges of people who are pretty intelligent about health, so I thought a post on exactly why they suck is in order. Its very simple, really: The base of these salad dressings is cheap soy, corn and canola oil, all loaded with toxic, inflammatory omega-6 fats. Even the grapeseed or safflower oil that makes up Veganaisse is icky.

Let me break it down for you:

Cook with ghee, coconut oil, lard, or beef tallow.

Make salad dressing and mayonnaise with olive oil, macadamia nut oil, and avocado oil.

Simple, right? Yes. And don’t forget delicious 🙂

Ranch Dressing


  • 1 cup  aioli (below)
  • ½ cup water
  • ¼ cup fresh dill
  • ½ teaspoon cayenne pepper
  • salt to taste


Add all ingredients to blender and mix until well combined. Can whisk by hand, but chop dill small first.

Basic Aioli

Source the best ingredients, and aioli (French for garlic mayonnaise) becomes a true superfood. I don’t personally like the taste of straight olive oil. I love ½ macadamia nut oil and ½ olive oil. Avocado or MCT oil are  great choices, too. Buy the best eggs you can find, use fresh garlic, and eat with EVERYTHING!


  • 1 cup healthy oil blend (see notes above)
  • 2 egg yolks
  • 2 cloves garlic
  • 1 tablespoon dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon salt + more to taste


In a small food processor, chop garlic. Add egg yolks, lemon juice, dijon mustard, and a teaspoon salt and blend about a minute. The yolks will become creamy in color. Slowly drizzle in oil blend in opening above (all small food processors should have this for this very purpose). The aioli should be very thick and well combined. Taste for salt. You can also add more lemon or dijon if you desire.

Caesar Dressing


  • 4 anchovy fillets
  • 2 egg yolks
  • 2 garlic cloves
  • 2 tablespoons lemon juice
  • 1 tablespoon dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste


In a small food processor, mix egg yolks, garlic and anchovies into a paste. Add remaining ingredients except olive oil. Mix a few seconds. Slowly add olive oil until dressing is thick and creamy. Add more or less olive oil depending on desired consistency. Season to taste with salt and pepper.

Green Curry Vinaigrette


  • ½ cup extra-virgin olive oil
  • 2 tablespoons honey
  • ¼ cup lime juice
  • 1-2 tablespoons fish sauce
  • 1 teaspoon-2 tablespoons green curry paste (I like strong dressings, which this is if you use all 2 tablespoons and you will use less fish sauce. Concentration varies among brands, so start with less and add more to taste. Thai Kitchen is good and concentrated)


Combine all ingredients, making sure to dissolve honey before serving.