Oil Free Basil Vinaigrette

Let’s kick off summer with the perfect summery oil free salad dressing. Our Oil Free Basil Vinaigrette uses a nice healthy serving of fresh basil. If you are lucky enough to have an herb garden, you can enjoy this whole food plant based salad dressing any day of the week.

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Oil Free Basil Vinaigrette

We served it over top a tasty and fresh cucumber, tomato, and onion salad but it is excellent as a dressing for a garden salad or a pasta salad loaded with veggies.

Our Oil Free Greek Dressing was so popular we knew you would love this basil version. Summery and fresh, you will definitely want to make this for your next summer meal, picnic, potluck, or party.

The Secret Ingredients

Between the aquafaba (juice from a can of chickpeas) and the miso (yes Miso is healthy), this flavorful dressing isn’t missing the oil or the salt found in typical salad dressing. And it is so easy to whisk up!

The Whole Food Plant Based Recipes


Oil Free Basil Vinaigrette

Flavorful and rich, you won't even miss the oil! Make this whole food plant based dressing today!

Course: Salad
Cuisine: American
Keyword: oil free salad dressing
Ingredients
  • 2/3 cup aquafaba (juice from a can of chickpeas)
  • 1/3 cup red wine vinegar
  • 1 tablespoon brown miso paste
  • 2 cloves garlic, minced
  • 1 1/2-2 tablespoons fresh basil, chiffonade*
  • 1/2 teaspoon dried basil
Instructions
  1. Whisk all ingredients together (best made 12-24 hours ahead of serving)

Recipe Notes

*Chiffonade is to roll up the leaves of an herb and thinly slice, leaving you with herb “ribbons.”


Easy Cucumber Tomato Salad

Is it even summer if you don't enjoy a fresh cucumber tomato salad. Farmer's Market Best!

Course: Salad
Servings: 4
Ingredients
  • 2 cucumbers peeled and cut into half moons
  • 1/2 pint grape tomatoes (or 1 large tomato) diced
  • onion to garnish
Instructions
  1. Cut and mix all ingredients.

  2. Serve with your favorite dressing (we like our Oil-Free Basil Vinaigrette!)

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Why Oil Free

We get asked a lot about why we promote & share oil free recipes. Here is just a sampling of evidence based research and what the plant based doctors are saying about oil. In a nutshell, it is suggested that oil is not healthy and eating the whole food (avocado, nuts, olives) are a better source of healthy fats (in moderation).

Oils are high in calories with no nutritional benefit, and they don’t satiate your hunger – so you eat a lot of calories, but are still hungry. Oils are also known to harden arteries (Endothelial Linings) increasing the risk of heart disease and clots. And honestly, we have found these oil free recipes to taste better and we prefer to get the healthy fats right from the source (avocados, olives, nuts, etc).

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We are not 100% fat free, but most of what we cook and eat at home is oil free. Some of our favorites oil free recipes are Tacos, our WFPB Deviled Potatoes, our Greek Pasta Salad, and our Grilled Potato Salad. These recipes don’t skimp on flavor and are much healthier than their oily counterparts.

We hope you enjoy this summery recipe. Be sure to tag us on Instagram and Facebook and use the hashtag #veginspiredfoodie so we can check out your creations. We’d love to see how you use this plant based dressing.

XO,

Kathy

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