Healthy Homemade Vinaigrette Recipe
This once-a-week vinaigrette is my go-to. It's healthy, simple, and adds flavor to everything—from salads to pasta to roasted veggies. You’ll love having it ready in the fridge for busy days.
1 cup
Calories: 1171kcal
Ingredients
- ¼ cup extra virgin olive oil
- ¼ cup avocado oil or any neutral oil
- ¼ cup apple cider vinegar
- 1 garlic clove pressed or finely minced
- 2 teaspoons Dijon mustard
- ½ teaspoon sea salt
- Black pepper to taste
- Optional: ¼ cup toasted hazelnuts roughly chopped
Instructions
- In a jar with a lid, add the olive oil, avocado oil, apple cider vinegar, garlic, mustard, salt, and pepper.
- Close the lid tightly and shake until everything is well combined.
- Stir in the chopped hazelnuts (if using).
- Store in the fridge and use throughout the week on salads, roasted veggies, or bowls.
Notes
To toast hazelnuts: Place raw hazelnuts in a dry skillet over medium heat. Shake or stir constantly for 5–7 minutes until fragrant and lightly golden. Let cool, then rub them in a kitchen towel to remove skins. Chop and set aside.
Storage: Keep in a sealed jar in the fridge for up to one week. Let it sit at room temperature for a few minutes before using.
Nutrition
Calories: 1171kcal | Carbohydrates: 7g | Protein: 5g | Fat: 127g | Saturated Fat: 15g | Sodium: 1281mg | Potassium: 248mg | Fiber: 3g | Sugar: 2g | Vitamin C: 3mg | Calcium: 34mg | Iron: 2mg