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MCT Oil Salad Dressing poured over strawberry salad
Dominique

The Ultimate MCT Oil Salad Dressing

This quick and keto-friendly MCT oil salad dressing blends olive oil, apple cider vinegar, and herbs to deliver a tangy, energizing boost that transforms any salad into a nutrient-packed meal.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Condiment, Dressing
Cuisine: American, Low-Carb
Calories: 120
Ingredients Method Notes

Ingredients
  

For the base
  • 3 tablespoons extra virgin olive oil for richness and body
  • 1 tablespoon apple cider vinegar adds tang and supports digestion
For flavor and balance
  • 1 teaspoon Dijon mustard gives the dressing a creamy texture and gentle kick
  • 0.25 teaspoon Himalayan pink salt brings out the natural flavors
  • 0.25 teaspoon dried oregano or dried basil your choice for an herbal note
  • to taste freshly ground black pepper adds warmth and a subtle bite

Method
 

  1. Add all ingredients to a small bowl or mason jar. Measure the olive oil and apple cider vinegar accurately for balanced flavor.
  2. If using a bowl, whisk briskly until the mixture is smooth and slightly thickened. If using a jar, secure the lid and shake vigorously until well combined.
  3. Taste and adjust salt or pepper if needed. Add a little extra vinegar for brightness if desired.
  4. Drizzle over fresh greens just before serving. Ideal with kale, arugula, or shredded cabbage.
  5. Store leftovers in the refrigerator in an airtight container. Shake or stir before each use.

Notes

This dressing is best consumed within a week. Always shake before using as natural separation may occur. To switch up the flavor, try adding lemon juice, garlic powder, or a pinch of chili flakes.

Nutrition Facts

(Per Serving – Approx. 2 tbsp)
Calories : 120 kcal | Total Fat : 13.5 g | Saturated Fat : 1.5 g | Carbohydrates : 0.5 g | Sugar : 0 g | Fiber : 0 g | Net Carbs : 0.5 g | Protein : 0 g | Sodium : ~140 mg | MCTs : ~7 g |