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

  • Prep Time: 10 minutes
  • 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!



  • ¾ cup extra-virgin olive oil
  • ¼ cup chopped chives
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 2 tablespoons plus 1 teaspoon white wine vinegar
  • ½ teaspoon salt
  • ½ 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. Whisk honey and Dijon into the oil. Whisk in vinegar. Whisk in salt and pepper. Use immediately or store in a jar up to 1 week. Bring to room temperature if solidified.


  • Serving Size: 4 teaspoons

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