9 Anti-Inflammatory Dressings and Sauces
I like to make my own anti-inflammatory, dairy free salad dressings and sauces to avoid seed oils. It is hard to find dressings without them! For all these recipes I use organic, first cold pressed olive oil and Primal Kitchen Paleo Mayo. The ingredients blends best in a food processor or a blender.
Tangy Tahini Salad Dressing
This dressing replaces the beloved ranch dressing at my house. I love it on bowl food!
Ingredients:
¼ cup parsley
3 tbsp tahini
2 tbsp Paleo Mayo
2 tbsp lemon juice (freshly squeezed)
2 tbsp dijon mustard
1 tbsp apple cider vinegar
1 tbsp maple syrup (optional if you want a sweeter taste)
¼ cup olive oil (optional for extra richness)
1 clove garlic, minced
¼ tsp sea salt (adjust to taste)
2-4 tbsp water (adjust for desired consistency)
Freshly ground black pepper, to taste
Instructions:
In a small bowl, whisk together the tahini, lemon juice, apple cider vinegar, and maple syrup until smooth.
Add the minced garlic, sea salt, and black pepper. Stir well.
Slowly add the water, one tablespoon at a time, whisking until you reach your desired consistency.
Sunshine Honey Mustard Dressing
This dressing adds a burst to any salad, bowl food or roasted vegetables!
Ingredients:
¼ cup Dijon mustard
2-3 tbsp honey (or maple syrup or 4-5 liquid Monk fruit drops)
2 tbsp lemon juice (freshly squeezed)
1 tbsp apple cider vinegar
¼ cup olive oil
¼ tsp sea salt (adjust to taste)
¼ Paleo Mayo optional if you want more of a creamy dressing
¼ tsp turmeric powder (for a sunny color and anti-inflammatory boost)
Freshly ground black pepper, to taste
Instructions:
In a bowl, whisk together the Dijon mustard, honey, lemon juice, and apple cider vinegar.
Slowly drizzle in the olive oil while whisking, until the dressing emulsifies and becomes smooth.
Add the turmeric powder, sea salt, and black pepper, and stir to combine.
Taste and adjust seasoning if necessary—add more honey for sweetness or lemon juice for extra tang.
Asian Coconut Aminos Dressing
Here’s a delicious versatile Asian-inspired dressing that can be used for salads, as a dip, or as a sauce for stir-fries and noodles!
Ingredients:
¼ cup Big Tree Coconut Aminos
2-3 tbsp toasted sesame oil
2 tbsp rice vinegar
1 tsp maple syrup or honey or Liquid Mondfruit (optional for a touch of sweetness)
1 clove garlic, minced
2 tsp fish sauce (optional-I use for Pad Thai and stir fry)
1 tsp fresh ginger, grated
½ tsp chili flakes (optional for a bit of heat)
1 tbsp sesame seeds (optional for garnish)
Instructions:
In a bowl, whisk together the Big Tree Coconut Aminos, toasted sesame oil, and rice vinegar.
Add the minced garlic, grated ginger (if using), and maple syrup/honey for sweetness. Stir until well combined.
Taste and adjust the flavor with more rice vinegar for tang, coconut aminos for saltiness, or chili flakes for heat.
Sprinkle sesame seeds on top if desired.
Cilantro Lime Honey Dressing
This dressing pairs wonderfully with salads, grilled vegetables, or as a marinade!
Ingredients:
⅔ cup olive oil
¼ cup fresh lime juice
3 tbsp honey
3 tbsp finely chopped fresh cilantro
2 tsp finely chopped fresh jalapeño pepper
2 tsp Dijon mustard
1 clove garlic, minced
¼ tsp ground cumin
¼ tsp sea salt
Instructions:
In a medium bowl, whisk together the olive oil, lime juice, honey, and Dijon mustard until smooth.
Stir in the finely chopped cilantro, jalapeño, minced garlic, cumin, and sea salt.
Taste the dressing and adjust seasoning if needed, adding more lime for tanginess or honey for sweetness.
Paleo Anchovy Caesar Dressing
This dressing is perfect for a paleo-friendly Caesar salad or as a flavorful dip for veggies!
Ingredients:
¼ cup olive oil
4-6 anchovy fillets (or 1-2 tsp anchovy paste)
¼ cup paleo mayo
2 tbsp fresh lemon juice
1 tsp Dijon mustard
2 garlic cloves, minced
Sea salt, to taste
Freshly ground black pepper, to taste
Instructions:
In a blender or food processor, combine the anchovy fillets, garlic cloves, and Dijon mustard. Blend until smooth.
Add the paleo mayo, lemon juice, and olive oil, and blend again until fully emulsified.
Season with sea salt and freshly ground black pepper to taste.
If needed, adjust the consistency with a little more olive oil or lemon juice, depending on how thick or tangy you want the dressing.
Give it a final whisk or pulse, and your dressing is ready!
Thousand Island Dressing
This one is a kid favorite, my son approved version and is perfect for salads, burgers, or as a dip!
Ingredients:
½ cup paleo mayo
2 tbsp unsweetened ketchup
1 tbsp sweet pickle relish
1 tsp fresh lemon juice
3 tbsp finely chopped yellow onion
¼ tsp paprika
¼ tsp sea salt
Instructions:
In a medium bowl, whisk together the paleo mayo, unsweetened ketchup, and lemon juice until smooth.s
Stir in the sweet pickle relish, finely chopped yellow onion, paprika, and sea salt.
Taste and adjust the seasoning if needed, adding more lemon juice for tang or paprika for a bit more flavor.
Mix well, and refrigerate for at least 15-20 minutes before serving to allow the flavors to meld.
Balsamic Shallot Dressing
A different version of oil and vinegar that can be salty or sweet!
Ingredients:
¼ cup balsamic vinegar
½ cup extra virgin olive oil
1 small shallot, finely minced
1 tsp Dijon mustard (optional for creaminess)
1 tsp honey or maple syrup (optional for sweetness)
1 clove garlic, minced (optional for extra flavor)
¼ tsp sea salt
Freshly ground black pepper, to taste
Instructions:
In a small bowl or jar, whisk together the balsamic vinegar and Dijon mustard (if using).
Slowly drizzle in the olive oil while whisking to emulsify the dressing.
Stir in the finely minced shallot, garlic (if using), honey, sea salt, and black pepper.
Taste and adjust seasoning, adding more honey for sweetness or balsamic for extra tang.
Peanut Sauce
Drizzle this over salads, noodles or spring rolls!
Ingredients:
¼ cup natural peanut butter (unsweetened)
2 tbsp coconut aminos (or tamari for gluten-free option)
1 tbsp fresh lime juice
1 tbsp maple syrup or honey
1 clove garlic, minced
½ tsp grated fresh ginger (optional)
½ tsp sesame oil
¼ - ½ cup warm water (adjust for desired consistency)
Pinch of sea salt, to taste
Optional: 1 tsp sriracha or chili flakes for a spicy kick
Instructions:
In a small bowl, whisk together the peanut butter, coconut aminos, lime juice, maple syrup, sesame oil, garlic, and ginger.
Gradually add warm water, whisking until you reach your desired consistency. Start with ¼ cup and add more if needed for a thinner sauce.
Taste and adjust seasoning with sea salt, more lime juice, or sweetener if necessary.
If you want it spicy, add sriracha or chili flakes.
This peanut sauce is perfect for drizzling over salads, noodles, or using as a dip!
Spicy Vinaigrette Dressing
Add a spicy kick to salads or grilled vegetables!
Ingredients:
¼ cup olive oil
2 tbsp fresh lime juice
1 tbsp hot sauce (e.g., sriracha or your favorite paleo-friendly hot sauce)
1 tsp Dijon mustard
1 clove garlic, minced
½ tsp smoked paprika
¼ tsp cayenne pepper (adjust for more heat)
¼ tsp sea salt
Freshly ground black pepper, to taste
for a creamy version add ½ cup Paleo Mayo
Instructions:
In a small bowl, whisk together the lime juice, hot sauce, and Dijon mustard.
Slowly drizzle in the olive oil while whisking until the dressing is well emulsified.
Add the minced garlic, smoked paprika, cayenne pepper, sea salt, and black pepper.
Stir well and adjust seasoning to taste, adding more hot sauce for heat or lime juice for tang.
Ranch Dressing
Ingredients:
½ cup unsweetened coconut yogurt (or another dairy-free yogurt of your choice) or Paleo Mayo
¼ cup almond milk (or any non-dairy milk)
2 tbsp fresh lemon juice
1 tbsp apple cider vinegar
1 clove garlic, minced
1 tsp dried dill
1 tsp dried parsley
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp sea salt
Freshly ground black pepper, to taste
Instructions:
In a medium bowl, combine the coconut yogurt, almond milk, lemon juice, and apple cider vinegar. Whisk until smooth.
Add the minced garlic, dried dill, dried parsley, onion powder, garlic powder, sea salt, and black pepper.
Stir well to combine, and taste. Adjust seasoning with more salt, pepper, or herbs as desired. I always double them for this dressing.