Apple Cider Vinegar Salad Dressing
This anti-inflammatory, super-nutritious apple cider vinegar salad dressing is not only healthy, but it’s also delicious.
I like to call it the Self-Care Salad Dressing because it’s so good for you!
Not only is it packed with good-for-you ingredients, but it’s also super tasty. I like it tossed with a big handful of mixed baby greens and a big handful of arugula. I mix a tablespoon or two with the greens and top it with a quarter of an avocado, and a few tablespoons of chopped raw nuts or seeds.
It’s the ultimate nourishing salad that you’ll start to crave every day.
Ingredients:
- Extra Virgin Olive Oil: I love using extra-virgin olive oil in dressings, it adds a delicious flavor and complements apple cider vinegar really well. You could also opt for another aromatic oil like avocado oil.
- Apple Cider Vinegar: Apple cider vinegar is one of those ingredients that has it all, it’s delicious, helps with digestion and unlike other kinds of vinegar, it actually eases acid reflux. My go-to is raw apple cider vinegar, you’ll usually find it on a room temp shelf but make sure to refrigerate it once opened so it doesn’t lose its enzymes.
- Lemon Juice: Along with ACV, I like using lemon juice since it not only adds acidity but is also a great source of calcium and it’s full of flavor.
- Honey: I prefer to use raw or natural honey for my dressings. They’re much healthier and are lower on the glycemic index. Mass-produced honey is processed and heated so it loses most of its nutritional value. Depending on the region, honey will taste different, so you can just choose the one you prefer.
- Garlic: I have yet to come across a recipe that isn’t made better with the addition of garlic. You only need ¼ of a teaspoon for this dressing but it makes all the difference.
- Ginger: Ginger is amazing for gut health and immune health. Flavor-wise, ¼ teaspoon of ginger will add some spice and warmth without it overwhelming the other flavors.
- Dijon Mustard: High-quality dijon is so much better than your regular yellow mustard. It has more flavor and if you have the option to get wholegrain, I highly recommend it. I love using Sir Kensington’s, they’re honestly the best I’ve tried and are non-GMO verified. I get mine from Thrive Market.
- Salt and Pepper: I always use sea salt for my dressings, because of its high mineral content. And if you can get freshly ground pepper then definitely do so, there’s nothing better than the smell and taste of freshly ground peppercorns.
- Turmeric Powder: This is optional but I recommend using ¼ teaspoon of turmeric for its anti-inflammatory properties and earthy taste.
How To Make Apple Cider Vinegar Salad Dressing
Place all the ingredients in a container with a tight-fitting lid (a mason jar works great!).
Shake vigorously for 30 seconds until it’s emulsified.
You can also emulsify your vinaigrette in a blender or food processor (work on low, increasing the speed as you stream in the oil last). I only use a blender when working in extra-large quantities. Up to about a cup, shaking it like crazy in a mason jar works great (and there’s way less cleanup).
Alternatively, you can whisk all the ingredients except the olive oil in a small bowl. Then stream in the olive oil while you continue to whisk until the dressing has emulsified.
Storing
You can keep this salad dressing in the refrigerator in an airtight glass container for up to a week.
If you want to try more salad dressing recipes check out my 3-Ingredient Balsamic Vinaigrette or my Honey Mustard dressing here.
Apple Cider Vinegar Salad Dressing Recipe
Description
This anti-inflammatory, super-nutritious apple cider vinegar salad dressing is not only healthy, but it’s also delicious.
Ingredients
Units
Scale
- 1 cup extra-virgin olive oil
- ¼ cup raw apple cider vinegar
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons honey
- ¼ teaspoon freshly grated garlic
- ¼ teaspoon freshly grated ginger
- ¼ teaspoon whole-grain Dijon mustard
- ¼ teaspoon turmeric powder (optional and recommended)
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
Instructions
Place all the ingredients in a container with a tight-fitting lid (a mason jar works great). Shake vigorously for 30 seconds until emulsified.
You can also emulsify your vinaigrette in a blender or food processor (work on low, increasing the speed as you stream in the oil last). I only use a blender when working in extra-large quantities. Up to about a cup, shaking it like crazy in a mason jar works great (and there’s way less cleanup).
Alternatively, you can whisk all the ingredients except the olive oil in a small bowl, then stream in the olive oil while you continue to whisk until the dressing has emulsified. This dressing keeps in the refrigerator in an airtight glass container for up to a week.
