Easy 6-Ingredient Paleo Caesar Dressing

By Jess

0 from 0 ratings

I’ve been on a huge salad kick as of late ever since I started going to the farmer’s market. So many fresh vegetables to get creative with in the kitchen, and by creative I mean endless salad combinations. The only thing missing is some go-to salad dressings. I have this one recipe for paleo caesar dressing that has served me well over the years. Unlike store-bought dressings that are quite heavy on the carbs and questionable ingredients, my version is a lot tastier and made with all-natural ingredients like garlic, Dijon mustard, anchovy fillets, and more. It’s the perfect dressing to go with practically any salad combo I can come up with, and I’m sure you’ll agree with me once you try it.

Paleo Caesar Dressing

Paleo Caesar Dressing

Paleo Caesar Dressing

Paleo Caesar Dressing

Paleo Caesar Dressing

View More Paleo Salad Dressing Recipes:

The Best Homemade Ranch Dressing Ever
Homemade Italian Dressing (Without the Junk)
Apple Cider Vinegar Paleo Salad Dressing
Spicy Avocado Dill Dressing
23 Mouthwatering Paleo Salad Dressing Recipes


    • 1 large egg yolk
    • 3 anchovy fillets, chopped
    • 1 garlic clove, peeled and crushed
    • 1 tsp Dijon mustard
    • 2 tbsp fresh lemon juice
    • 2/3 cup avocado oil or light tasting olive oil
    • 2 tbsp water or more to taste
    • salt to taste


  1. Place the egg yolk, garlic clove, mustard, anchovy filets and lemon juice in the blender cup or jar that just fits the head of your immersion blender.
  2. Add the avocado oil and allow to settle for 15 seconds.
  3. Place head of immersion blender at the bottom of cup and turn it on high speed.
  4. Do not move the head for 30 seconds or until a white, creamy, thick mixture forms at the bottom by the head.
  5. Slowly tilt and lift the head of the immersion blender until all ingredients are immersed and creamy.
  6. Add the water, a tablespoon at a time, until the dressing has reached your desired consistency.
  7. Season to taste with salt.
  8. Store in an airtight container in the refrigerator for up to 3 days.


Serving Size





Prep Time

5 minutes

Print Recipe


Ask a Question 

Leave a comment

Facebook icon Twitter icon Instagram icon Pinterest icon Google+ icon YouTube icon LinkedIn icon Contact icon