Gluten Free, Vegan
Avocado Oil Vinaigrette
5 mins
Easy
3 Servings
This Avocado Oil Vinaigrette is a light, tangy, and heart-healthy dressing made with just a few simple ingredients. Packed with monounsaturated fats, it’s perfect for salads, roasted vegetables, or as a marinade.
Brilliant Bases Used In This Recipe
About This Recipe
Sauces and dressings can turn a plain meal into something extra. This simple, nutrient-dense vinaigrette makes the most of avocado oil, a heart-healthy fat packed with monounsaturated fatty acids that support cholesterol balance and brain function.
Unlike some processed vegetable oils, avocado oil is stable at high temperatures, making this dressing a great option for drizzling over hot or cold dishes alike.
Apple cider vinegar brings a gentle tang and may support digestion and blood sugar control, while Dijon mustard adds depth of flavour and emulsifies the dressing, creating a smooth, creamy consistency.
This vinaigrette isn't just for salad recipes — it works well drizzled over roasted vegetables, grain bowls, or as a marinade for proteins.
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Ingredients
15ml / 1 Tbsp apple cider vinegar
20ml / 1½ Tbsp Dijon mustard
60ml / ¼ cup avocado oil
Salt and pepper, to taste
Nutrition Per Serving
Calories
184
Fats
21G
Carbs
2G
Protein
1G
Method
Whisk together the apple cider vinegar and Dijon mustard in a small bowl
Continue whisking as you slowly pour in the avocado oil to create a smooth, emulsified dressing
Taste and season with salt and pepper as needed
Use immediately or store in the fridge in an airtight container for up to five days.
