Low Fat Vinaigrette with Yogurt or Tomato or Avocado Variations
Elevate your salads and meals with this versatile Low Fat Vinaigrette featuring yogurt, tomato, or avocado variations. This quick 10-minute recipe combines the tangy richness of red wine vinegar and lemon juice with a hint of sweetness from honey or maple syrup, creating a perfectly balanced base. Choose the Greek yogurt variation for a creamy, tangy twist, the fresh tomato variation for a zesty, garden-fresh flavor, or the avocado variation for a luscious, velvety texture. Made with wholesome ingredients like extra-virgin olive oil, Dijon mustard, and freshly minced garlic, this healthy vinaigrette is perfect for those seeking low-fat, homemade dressing options. Ready in minutes and adaptable to your taste, it’s the ultimate addition to salads, grain bowls, or roasted veggies.
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Recipe Information
Ingredients
- 2 tablespoons Extra-virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 tablespoon Lemon juice (freshly squeezed)
- 2 teaspoons Dijon mustard
- 1 teaspoon Honey or maple syrup
- 1 clove Garlic (minced)
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Water
- 3 tablespoons Plain Greek yogurt (for yogurt variation)
- 0.5 cup Fresh tomato (blended, for tomato variation)
- 2 tablespoons Avocado (mashed, for avocado variation)
Instructions
In a small mixing bowl or jar, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper.
Whisk or shake the jar until all ingredients are thoroughly combined and emulsified.
Add water and whisk again to thin out the vinaigrette to a pourable consistency. Adjust seasoning to taste.
For the Yogurt Variation: Stir in plain Greek yogurt and whisk until smooth and creamy. Optionally, add more water or lemon juice to achieve your desired consistency.
For the Tomato Variation: Blend the fresh tomato into a puree, then whisk it into the base vinaigrette. Adjust seasoning as needed.
For the Avocado Variation: Mash the avocado until smooth, then whisk it into the base vinaigrette. Add additional water or olive oil if the dressing is too thick.
Store any leftover dressing in a sealed container in the refrigerator for up to 3 days. Shake well before using as ingredients may separate.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 0% | |
| Sodium | 1439 mg | 63% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 10.7 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 553 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
