This simple chive oil salad dressing is a paleo, gluten-free, and bright green vinaigrette that will liven up all the seasonal greens in your kitchen right now! Try it over micro greens and mizuna with toasted nuts and goat milk feta – or drizzle a little over grilled asparagus! Radishes, tender greens, and baby lettuces will pop with a bit of this simple vinaigrette. Yum!

chive oil salad dressing dropping onto  a bed of greens

Why We Love This Recipe for Chive Oil Salad Dressing

Hey party people, it’s MAY! Can you tell I am happy that we are officially into the season where all the green things come out of the ground? If you’ve been following me for a while now, you know that I celebrate May by posting salad recipes all month long. It is National Salad Month, and I am its number one fan!

As obsessed as I am with lemon vinaigrette and apple cider vinegar salad dressing drizzled over my salads, my beloved chive plants are screaming out to me right now! They’re shining as the bright spot in the vegetable garden this week, I thought that a chive oil dressing would be a yummy way to start off salad month.

We’ve had this salad dressing a bunch of times over the last three or four weeks and it really adds a lovely brightness to our salads. I especially love it with my Spring Salad, this Easy Garden Salad Recipe and Shaved Asparagus Salad with Goat Cheese and Hazelnuts. I can’t wait to try it over grilled asparagus next. Yum!

(P.S. – If you have any leftover chives or spring herbs, season your Steamed Potatoes with them!)

Key Ingredients for This Recipe

freshly cut chives with snow from my spring garden for chive oil salad dressing


Chives are a nice neutral herb that won’t overpower the flavors of your salad – it will simply enhance it! It’s an allium so it has a subtle onion flavor and will combine perfectly with the sweetness of the honey and white wine vinegar.

Extra-Virgin Olive Oil

I used extra-virgin olive oil for this dressing because it’s the least processed olive oil and best for raw consumption. Therefore, it retains more of its nutrients. Plus it has a smooth nutty flavor, so what’s not to love?

Additional Ingredients

  • Honey
  • Dijon mustard
  • White wine vinegar
  • Salt
  • Freshly ground pepper

Step by Step Instructions to Make Chive Dressing

drain the chive oil through a fine mesh sieve to extract the chive solids

Step 1: Puree and Strain

Puree the oil and chives in a blender until the mixture is smooth. It’ll take about 30 seconds. Strain it through a fine mesh sieve into a medium bowl until all of the residual solids are extracted. Discard the solids.

whisking chive oil salad dressing

Step 2: Whisk

Whisk honey and Dijon into the oil and chive mixture, then whisk in the vinegar. Add the salt and pepper and whisk until it’s completely combined.

Step 3: Store and Enjoy

Use the dressing immediately, or store it refrigerated in a jar for up to 1 week.

bright green chive oil vinaigrette in a clear pitcher with chopped chives on the table around it

FAQs and Expert Tips

How else can I use chive oil?

Ah, that’s the beautiful thing about this recipe – you can use it in so many ways. Like I said before, you can drizzle it over grilled vegetables like asparagus or broccoli. You can use it as a dip, drizzle it over a baked potato, use it as a topping for chicken or fish, or stir it into a creamy dip for enhanced flavor. Let me know what you try!

Additional Dressing Recipes to Try

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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chive oil salad dressing by Katie Webster on Healthy Seasonal Recipes. It is a simple, paleo and gluten-free salad dressing that goes with spring greens, radishes, goat cheese and many more combinations.

Chive Oil Salad Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

  • Author: Katie Webster
  • Total Time: 10 minutes
  • Yield: 1 cup, 12 servings 1x


This simple chive oil salad dressing is a bright green, paleo and gluten-free vinaigrette that livens up spring greens and vegetables. Try it over micro greens and mizuna with toasted nuts and goats milk feta. Or drizzle a little over grilled asparagus! Yum!


Units Scale
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup chopped chives
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 2 tablespoons plus 1 teaspoon white wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper


  1. Puree oil and chives in a blender until smooth. Strain through a fine mesh sieve into a medium bowl until all of the solids are extracted. Discard solids.
  2. Whisk honey and Dijon into the oil. Whisk in vinegar. Whisk in salt and pepper.
  3. Use immediately or store in a jar up to 1 week. 



Store the dressing in an air-tight jar for up to 1 week. Be sure to bring it up to room temperature before use if it’s solidified. 


  • Prep Time: 10 minutes
  • Category: Salad Dressing
  • Method: No Cook
  • Cuisine: American


  • Serving Size: 4 teaspoons
  • Calories: 156
  • Sugar: 3 g
  • Fat: 15 g
  • Saturated Fat: 2 g
  • Carbohydrates: 6 g
  • Fiber: 3 g
  • Protein: 3 g