Oil-Free Salad Dressings

I share Dr. Fuhrman's Oil-Free Caesar Salad Dressing on Dr. Oz Show

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Oil-fee salad dressings have all the taste without all the unhealthy fats! These salad dressing recipes are delicious and super easy to make. With just a few ingredients you can make one of these simple dressings in minutes! I got the opportunity to share my favorite salad dressing of Dr. Fuhrman's on the Dr. Oz show! Click the link above to see why oil free salad dressings are the way to go!

You will not find many high-quality salad dressings in the store. They usually contain added sugars, unhealthy oils, and other harmful ingredients! A simple solution is to make your dressings using healthy, high-quality ingredients! That way you know all of the ingredients you are consuming. Don't ruin a perfectly healthy salad by adding extra (unnecessary fats and chemicals).

Here are my Top 5 favorite salad dressings!

Dijon Mustard Vinaigrette
  • 1/2 cup apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, minced (optional)
  • 1 teaspoon agave nectar



Italian Dressing

  • ½ cup apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Juice of 1 lemon
  • 1 teaspoon agave nectar
  • Italian Seasonings (dried oregano, basil, parsley)
  • Dash of garlic powder
  • Dash of onion powder


Tahini Dressing

  • 1 cup Tahini
  • ½ cup lemon juice
  • 1-2 cloves garlic, minced
  • Purified Water (enough to thin out and create desired consistency)
  • Sea Salt and pepper to taste
  • Dash of cayenne pepper (optional)
Blend in a food processor or blender, or whisk all ingredients together in a bowl. * This recipe is from Crazy, Sexy, Diet by Kris Carr.


Creamy Avocado Dressing

  • 1 Avocado
  • 1 clove of garlic, minced
  • ¼ cup filtered water
  • 1 Tbs. fresh dill
  • Juice of ½ a lemon
  • Sea Salt to taste
  • Dash of cayenne pepper (optional)

Cut the avocado in half, peel and chop into small pieces and put into blender. Add the rest of the ingredients and blend until creamy and smooth.


Healthy “Ranch” Dressing

  • ½ cup raw cashews (preferably soaked overnight)
  • 1 cup non-dairy milk (like almond or coconut)
  • Juice of a lemon
  • 1 teaspoon of each: (dried dill, basil, parsley, onion powder, garlic powder )
  • Sea salt to taste

Place all cashews, milk, and lemon juice in a blender. Puree until smooth (takes several minutes). Add dried herbs and pulse until mixed together. You can add more milk to thin out and reach desired consistency, or add more cashews to make it a creamy dip. This also makes a great veggie dip!



You can double the recipes so you have healthy salad dressings to last throughout the week! You should also try to avoid using oils to cook with. Try steaming or lightly sautéing vegetables in low-sodium veggie broth or water. Cooking sprays made with safflower oil or coconut oil are healthier options than most other oils. Print Friendly and PDF

Try this arugula beet salad!

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