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Summer Salad Dressings and Dipping Sauces

Salad dressing recipes are the kind of thing that you make one time on a whim, and then realize you’re never going back to store-bought. Premade dressings are convenient, sure, but they’re often bland, too sweet, watery, or over salted. Making your dressings home, gives you the opportunity to control the taste and quality you are serving to your family and it also gives you the opportunity to create your own masterpiece full of flavor.

Here are two of my favorite and go-to dressings.

Avocado Lime Salad Dressing

Makes 1 1/2 cups dressing

This Avocado Lime Salad Dressing is easy to make from ingredients you may already have in your refrigerator and pantry. Great to dip veggies in or drizzle on salads.


1 avocado

1/2 cup plain Greek yogurt

1/4 cup chopped cilantro

1/4 cup lime juice

1 Tablespoon minced garlic

5 Tablespoons olive oil

1/4 cup vinegar

1/2 teaspoon salt 1 teaspoon pepper


Peel and dice the avocado and place everything in a food processor or blender, pulse until smooth.

Store in the refrigerator in a sealed jar.

Honey Mustard Dressing

Makes 1 cup

This lightened-up homemade honey mustard dressing is easy to make, calls for real ingredients and lasts up to three weeks in the fridge. Use for salads and as a dipping sauce.


1/4 cup Dijon mustard

3 to 4 tablespoons good quality honey, to taste

1/4 cup apple cider vinegar

1/4 cup extra virgin olive oil

1 tablespoon lemon juice, optional

3/4 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper

1 Tablespoon of Chile paste if desire a spicy dressing


Combine all of the ingredients listed in a small bowl and whisk until well blended and creamy.

Taste then adjust with additional honey, salt, or pepper.

Alternatively, you can add all of the ingredients to a medium mason jar, secure the lid, and then shake until blended.

Keep, tightly covered, in the refrigerator up to three weeks.

Enjoy summer cooking!

Chef Martin Lopez

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