Learn how to make the best Keto Greek Salad Dressing! It takes less than 5 minutes and only uses 8 simple pantry ingredients you probably already have on hand.
1CupAvocado Oilor mild or extra light-tasting olive oil
⅓CupRed Wine Vinegar
2teaspoonsDijon Mustard
1TablespoonDried Oregano
½teaspoonDried Basil
½teaspoonGarlic Powder
½teaspoonSea Salt
¼teaspoonGround Black Pepper
Instructions
In a medium-sized bowl, whisk together all of the ingredients except the avocado oil. This includes red wine vinegar, dijon mustard, oregano, basil, garlic, salt, and pepper.
Slowly whisk in the avocado oil until emulsified.
Store in a jar fitted with a tight lid in the fridge for 2 to 3 weeks.
Notes
Rub the dried herbs between your fingers when adding them to the dressing to release the oils and increase the flavor.
Extra virgin olive oil can lend a bitter taste, so be sure to use avocado oil or mild or extra light-tasting olive oil.
The oil and red wine vinegar may separate when stored, so be sure to stir or shake well before serving. If the oil solidifies, bring it to room temperature before serving.