low sodium salad dressing recipe

Written ByJenny Smyth Posted on
low sodium salad dressing recipe
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The Best low sodium salad dressing recipe

I’m so excited to share this low sodium salad dressing recipe with you all!

I’ve been perfecting it for a while now, and my family just loves it.

We use it on everything from greens to veggies to even as a dip for chicken or fries.

It’s the perfect way to add flavor without breaking the bank (or our sodium limits).

Zesty Lemon Herb Vinaigrette

Zesty Lemon Herb Vinaigrette

4.7 from 1711 votes

A bright and tangy salad dressing that skips the salt without sacrificing flavor. Fresh lemon juice, herbs, and a touch of honey create a balanced vinaigrette perfect for any green salad.

Prep Time5 mins
Cook Time15 mins
Resting Time0 mins
Total Time5 mins
Servings: 6Cuisine: InternationalCalories: 70 kcal

🥘Ingredients

For the Dressing

1/4 cup fresh lemon juice (about 2 lemons)
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 cup finely chopped fresh parsley

👨‍🍳Directions

1In a small bowl, combine the lemon juice, Dijon mustard, honey, oregano, garlic powder, and black pepper.
2Whisk these ingredients together until the honey is fully dissolved and the mixture is smooth.
3Slowly drizzle in the olive oil while whisking continuously.
4Keep whisking until the dressing emulsifies and thickens slightly, which should take about 30 seconds.
5Stir in the chopped parsley and mix well.
6Taste the dressing and adjust with more lemon juice or honey if desired, but avoid adding salt.
7Transfer the dressing to a glass jar with a tight fitting lid.
8Store in the refrigerator for up to one week, and shake well before each use.

🔧Equipment

Small bowl
Whisk
Glass jar with lid

📊Nutrition Facts (per serving)

🔥Calories: 70 kcal🧈Total Fat: 7g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 25mg🌾Total Carbs: 3g🥦Dietary Fiber: 0g🍬Sugars: 2g🥩Protein: 0g

📝Notes

Tips: For a creamier version, add 2 tablespoons of plain Greek yogurt. This dressing pairs well with mixed greens, cherry tomatoes, and cucumber. If you prefer a stronger herb flavor, use fresh oregano instead of dried.

Watch Video Of How Zesty Lemon Herb Vinaigrette Works

This low sodium salad dressing is always a good idea because it is quick, healthy, and tastes like something from a fancy restaurant. I keep a jar in my fridge at all times, and it never goes to waste.

You can store it in a glass jar with a tight lid for up to a week, and just give it a good shake before each use. If it thickens in the fridge, let it sit out for a few minutes or add a tiny splash of water to loosen it up.

For serving, I love to drizzle it over a big green salad with sliced strawberries and walnuts, or use it as a marinade for grilled shrimp. It also works beautifully on roasted vegetables or as a dip for fresh bread.

My family asks for this dressing at every cookout and holiday dinner, and I always make a double batch because it disappears fast. It is a simple recipe that proves you do not need salt to have amazing flavor, and it is perfect for any occasion from a quick lunch to a big family gathering.

❓ Frequently Asked Questions About Zesty Lemon Herb Vinaigrette

Q: What makes this salad dressing low in sodium?

This recipe uses low-sodium vinegar and skips the traditional salt altogether. You can also customize it to your taste by adding more or less of any ingredient.

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