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keto salad dressing

Classic Keto Salad Dressing

A versatile, tangy, and creamy keto salad dressing that's perfect for enhancing salads and other low-carb dishes while adding healthy fats to your diet.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Creamy Dressings
Cuisine: Mediterranean
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 1/2 cup extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tbsp grated Parmesan cheese optional
Optional Add-ins
  • 1 tsp dried herbs like basil, oregano, or thyme
  • 1/2 tsp crushed red pepper flakes for heat
  • 1 tsp erythritol or monk fruit sweetener for balanced sweetness

Equipment

  • Medium mixing bowl
  • Whisk
  • Measuring spoons and cups
  • Glass jar with lid

Method
 

  1. Combine olive oil, lemon juice, Dijon mustard, and minced garlic in a bowl.
  2. Whisk vigorously for 30-45 seconds until the mixture emulsifies and becomes slightly thickened.
  3. Season with sea salt and black pepper, whisking to incorporate.
  4. If desired, stir in grated Parmesan cheese for extra richness and depth of flavor.
  5. Taste and adjust seasoning or acidity as needed. Add more olive oil if too tangy or more lemon juice if you want more brightness.
  6. Transfer to an airtight glass jar and store in the refrigerator for up to one week.

Notes

  • For a creamier variation, add 1-2 tablespoons of full-fat Greek yogurt or mayonnaise.
  • Allow refrigerated dressing to sit at room temperature for 10-15 minutes before using, as olive oil solidifies when cold.
  • Always shake well before each use to recombine ingredients.
  • For stronger garlic flavor, let the dressing sit for at least an hour before serving.