Never buy the bottled stuff again! This keto balsamic vinaigrette is not only delicious but requires minimal ingredients and can be mixed together in just 1 minute. It's a perfect combination of sweet and tangy and is sure to become a staple.
This keto balsamic vinaigrette recipe is by far my most made recipe. We eat a large salad almost every day and this vinaigrette is always on the menu!
It has a perfect balance of sweet and tangy and is so delicious that you'll want to make a double batch to always keep on hand!
It takes a normal salad to an amazing salad in no time flat. Or if you're looking for more dressings, we also love this Whole30 Keto Ranch!
Ingredients
This dressing has a super-simple list of ingredients, they include:
- Avocado Oil - Vinaigrette base.
- Balsamic Vinegar - Adds tanginess and mild sweetness. Look for good quality balsamic vinegar. Low quality balsamic vinegars are watery and not as flavorful.
- Dijon Mustard - Emulsifies the oil and vinegar, which means it helps blend the oil and vinegar. If they are separated, the dressing won't have the correct flavor, there will be oily spots and overly tart spots - so don't skip it! And don't worry, your dressing won't taste like mustard 😀
- Salt, Garlic Powder, & Onion Powder - Seasonings.
What kind of oil is best for salad dressings?
I recommend using avocado oil. It's a neutral-tasting oil full of antioxidants and healthy fats.
While the benefits of extra virgin olive oil are widely known, I've found that it can lend a bitter taste to salad dressings, so this is one incidence where I steer clear of it.
If you prefer to use olive oil, you'll need to use the extra light-tasting variety for its neutral flavor. However, the extra light-tasting variety is more processed and not as nutritious, which is why I prefer avocado oil.
Frequently asked questions
While balsamic vinegar itself is on the higher side, having 3 carbs per Tablespoon, when made into a vinaigrette it is usually pretty low in carbs and can easily fit into a keto diet. However, you'll need to always check the labels for hidden sugars!
I always make homemade salad dressing because I can control the ingredients. Plus, salad dressings are super easy to make! Many store-bought salad dressings have hidden sugar, chemicals, and inflammatory oils such as soybean oil. However, making your own is easy, delicious, and has no undesirable ingredients.
This dressing can be stored, tightly covered, in the fridge for several months. The oil and vinegar may separate when stored, so be sure to stir or shake well before serving.
Oil to vinegar ratio
Traditional vinaigrettes have a ratio of 3:1. However, this is not set in stone! I personally find this ratio a bit too mild and prefer the 2:1 ratio.
Feel free to experiment to find the ratio that is perfect for you.
- 3:1 ratio vinegar to oil - traditional ratio, very mild
- 2:1 ratio vinegar to oil - medium tanginess
- 1:1 ratio vinegar to oil - tangy and bold
When adjusting the amount of balsamic vinegar, just keep in mind that each Tablespoon has 3 net carbs.
Instructions
- In a small mixing bowl, combine the balsamic vinegar, dijon mustard, sea salt, garlic powder, and onion powder.
- Add the avocado oil and whisk until emulsified.
- Store in a jar fitted with a tight lid. Shake well before serving.
What to serve this with
My very favorite way to eat this is drizzled on top of a large salad with sunflower seeds, chopped nuts, feta, and maybe a few low-carb berries.
Or if you want to make it a complete meal, add some grilled chicken. Oftentimes, I cheat and buy cooked, frozen grilled chicken and just heat it up on the stove-top! It makes for a quick and easy meal 👍
It would also be great over this massaged kale salad or drizzled over roasted veggies or adds rich flavor to beef, chicken, and fish.
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📖 Recipe
Keto Balsamic Vinaigrette
Ingredients
- ⅔ cup Avocado Oil
- ⅓ cup Balsamic Vinegar
- 1 tablespoon Dijon Mustard
- ¼ teaspoon Sea Salt
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
Instructions
- In a small mixing bowl, combine the balsamic vinegar, dijon mustard, sea salt, garlic powder, and onion powder.
- Add the avocado oil and whisk until emulsified.
- Store in a jar fitted with a tight lid in the fridge for 2 to 3 weeks. Shake well before serving.
Notes
- I recommend using avocado oil. It's a neutral-tasting oil full of antioxidants and healthy fats. I've found that extra virgin olive oil can lend a bitter taste. If you prefer to use olive oil, you'll need to use the extra light-tasting variety for its neutral flavor. However, the extra light-tasting variety is more processed and not as nutritious, which is why I prefer avocado oil.
- The oil to vinegar ratio isn't set in stone! Feel free to add more balsamic vinegar for a bolder taste or less for a milder taste. If you choose to adjust the recipe, just keep in mind that each Tablespoon of balsamic vinegar has 3 net carbs.
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
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