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While I absolutely love cooking with coconut oil, and using it to clean my face, this coconut oil salad dressing is one of my favorite ways to freshen up big, colorful salads.
I don’t know about you—but I definitely don’t have time for small salad plates when it comes to creating and consuming my daily salad. For me, it’s all about filing an entire dinner plate with greens, diced vegetables, and all the special toppings like fresh blueberries, green olives stuffed with garlic, or pistachios.
If like me, salads are a regular (and sizable) part of your day, experimenting with different oils, vinegars, and flavor profiles is a great way to keep your relationship with salads spicy.
Given that coconut oil is my favorite fat of all time, I’ve recently come up with a coconut oil salad dressing recipe that is the perfect combination of oils and vinegars.
While I wasn’t originally a huge fan of balsamic vinegars, my husband and I found a local olive oil and vinegar taproom just down the road from us where we were able to taste test a variety of vinegars. We’re now huge fans of aged vinegars, and have experimented with infused vinegars like dark cherry, cinnamon pear, and pomegranate. All of them have worked fantastic in the coconut oil salad dressing recipe below, and add a nice “change” of flavor depending on the season.
As a result, I highly recommend looking into getting an organic, high-quality vinegar sold locally. Local vinegars are usually kept in stainless steel Italian “fustis” which preserve the quality, flavor and antioxidants, which kicks the flavor up a notch.
But what about the fat?
Rest assured, your salad needs fat, and this coconut oil salad dressing is a healthful contribution to your salad. Healthy, nourishing fats like coconut oil not only have amazing health benefits, they’re also crucial when it comes to the absorption of the vitamins and minerals.
Many vitamins and macronutrients in vegetables are fat soluble, meaning they are only absorbed in the body in the presence of fat.
In fact, research suggests eating vegetables doesn’t lower the risk of coronary heart disease unless consumed with a healthy dose of fat.1 In addition, diets higher in fat have been shown to reduce body weight and increase lean mass, which can improve overall health.[2][3]
In short, if your goal is to increase satiation, energy levels, or give your body better disease fighting capability, don’t fear this coconut oil salad dressing!
Coconut Oil Salad Dressing
Prep: 5 minsTotal: 5 mins
Ingredients
- 2/3 cup coconut oil, melted
- 1/3 cup extra virgin olive oil
- 1/3 cup vinegar
- 2 tbsp fresh lemon juice
- 1/2 tablespoon raw honey
- 1 small garlic clove, smashed
- 1/2 teaspoon dried oregano
- 1/2 tsp unprocessed sea salt
- 1/4 tsp pepper
Instructions
- Add all of the ingredients to a bowl and whisk until well blended.
- Add to your favorite dressing vessel, and let stand for an hour before refrigerating.
- To use, set bottle out on the counter for a few minutes, or put it in warm water to make it viscous. Lightly “swish” dressing before pouring on your salad.
Notes
Because this dressing uses a combination of coconut oil and olive oil, it will not “harden” on cold greens.
Got any questions about how to make this coconut oil salad dressing? Ask below!
Cody Allen Burden says
Soooooooooo good. Thank you.
Erik says
This method of replacing 2/3 of the other oil with coconut oil should work on most dressings?
Noelle says
Yes! 🙂
Susan says
How many servings is recipe?
Noelle says
Hi Susan! Since serving sizes vary based on things like how big the salad is, and how much energy one needs, I can’t give you an exact number. I can tell you that there are about 21 tablespoons in this recipe. 🙂
Matt says
What is the nutritional value of 1 tbsp?
Noelle says
Hi Matt! I don’t have those stats. It’s mostly oil, so about 100 calories per tbsp as any other oil. Other than that, the nutritional value is HIGH! 🙂
Kat says
Thank you! Just what I was looking for:)
Jamie says
very excited to try this dressing… i too eat massive salads i use a spaghetti serving bowl… for mine… i wasnt able to eat leafy greens for over a decade because i suffer from IBS and could eat them without getting very ill… until i found a medicine that made it possible… i was told i was a bit obsessed with salads for awhile…
Noelle says
Awesome! Enjoy! 🙂
Tarah says
Hi Jamie,
I am glad to hear that you were able to find a cure for your IBS. I am currently suffering from severe IBS. What cure were you able to use to heal your stomach? I would greatly love to try it. I have been sticking to the Low Fodmap diet, but now have been told I have to consume more greens due to other issues.
Thank you for your response in advance.
Sam says
Great Recipe ,thanks Noelle.
Noelle says
You are welcome! 🙂
Chelsea says
Looks yummy! How long does this dressing keep for?
Noelle says
Hi Chelsea! Generally, it’s safe to say it will last about 2-3 weeks in the fridge. If you’re using 1 tbsp a day, that shouldn’t be a problem.
LIZA M says
Hi Noelle,
Will this dressing hardened since it will be kept in the fridge? Coconut oil is not usually in liquid form unless kept in room temp. Is this dressing meant to stay @ room temperature? Thanks!
Noelle says
Hi Liza! As mentioned in the directions above, you’ll want to keep this in the fridge, and set it out for a few minutes (or put in warm water) so it becomes liquid. It will not harden on cold greens.
Rosie says
This recipe is absolutely delicious! Loved it! This dressing is now number one on my list. I had fresh oregano, it was definitely a great substitute to the dry oregano. Thank you for sharing this recipe.
Jh says
Great flavor but mine hardened and I had to microwave it. Any suggestions?
Noelle says
Hi Jh! When storing this in the fridge, it will solidify. See directions above: “Add to your favorite dressing vessel, and let stand for an hour before refrigerating. To use, set bottle out on the counter for a few minutes, or put it in warm water to make it viscous. Lightly “swish” dressing before pouring on your salad.”
P. Quezada-Broeder says
Lovely ! Just what I needed ! You are a gem. Thank you
Noelle says
Glad to help!
Gerhard says
Thanks for this lovely idea!
Sorry if this is a dumb question but why do you suggest keeping it in the fridge?
Coconut oil and olive oil on their own will keep for months without refrigeration. Does mixing the 2 create a need for refrigeration and if so, do you perhaps know why?
Noelle says
Because of the lemon juice and garlic cloves. 🙂
Gerhard says
Ah of course! I assumed you were referring to the mix of the 2 oils only.
Carol says
Is that Apple Cider vinegar that you are using?
Noelle says
You can use any vinegar. I use dark balsamic vinegar.
Dani says
I tried this recipe because I’m on candida Diet and taste good. I used stevia instead of honey.
Deborah Landau says
This is a wonderful recipe, but I doubled the garlic, and used maple syrup instead of honey. I keep it in the fridge, which does make it harden for me, so I just warm up the amount want to use in the microwave.
Noelle says
Thanks for the tips! Sounds yummy!
Codi Waters says
I blended in some avocado and omg creamy yumminess!!
KJ Mulchin says
Could Stevia be substituted for the honey? I’m currently not allowed any sugars in my diet but am supposed have at least 2 tsp. of coconut oil. Salad dressing would be the easiest way to incorporate it.
Noelle says
I personally haven’t tried that, so I’m not sure how it would taste. If you experiment with changing the recipe and find something that works let me know!
Jill says
I just stumbled upon this recipe tonight because I needed a quick and easy dressing for a salad for dinner. I substituted maple syrup for the honey to keep this vegan and it was DELICIOUS!! Thank you. I am keeping this one in my cooking repertoire.
Noelle says
So glad you liked it!
CONNIE says
Perfect to kick off my keto quest! Delicious! I just needed to refresh myself on the oil/vinegar ratio. I used a packet of Stevia since I didn’t have honey. I also like a seasoned (with red peppers, garlic) salt & pepper too. We can all agree fresh is best when at all possible! Thank you!
Isabel says
Fresh and delicious! It went well with a quinoa salad for a pot luck. People loved it. Thanks so much!
Debbie says
Sounds delicious but right now I can’t have any form of sweetener or vinegar (nor can I have cheese, yeast, juice – except for lemon/grapefruit), or dried fruits)
I’m being treated for a fungal infection.
So I’m looking for something that doesn’t require the sugar or vinegar. Not having any luck!
Mousa says
Thanks for this informative recipe. May be you’d benefit from our article on coconut oil benefits. So as to add to the information you’ve provided here?
Chrystal says
Delicious, it is my favourite. I have the recipe stuck on the fridge for quick reference.