1/2 cup sugar
1 teaspoon sea salt
1 teaspoon dry mustard (optional for me as I’m allergic)
2 green onions, finely minced
2 teaspoons celery seed
1 cup avocado oil (I use a lemon olive oil bu a vegetable oil works too)
1/3 cup champagne vinegar (I sometimes use a flavored rice wine vinegar or apple cider vinegar)

  • In the bowl of a food processor mix together the sugar, salt, dry mustard, celery seed and onions until well mixed.
  • Gradually add in the oil and vinegar alternately.
  • Chill before serving, but us also good heated.
Maggee Mae

We love homemade salad dressing and were surprised to see celery seed dressing at a restaurant we went to. It was amazing. That wknd I opened Pinterest and searched recipes. Yours was the closest to how I wanted to make it. I cut back on sugar, used apple cider vinegar, had scallions to use up. Also added some dried onion. Added everything else on your list. We have a calamondin fruit bush which I use in place of lemons. It was excellent! Definitely going to make this often. Thank you


You’re welcome. Thank you for letting me know. I usually use apple cider vinegar for most things that call for vinegar, but we love the smooth taste of the champagne vinegar.


Celery seed dressing is my favorite. I can’t wait to whip up a big batch of dressing this weekend. Congrats, you’re featured this week at the This Is How We Roll Link Party.


I’ve been looking for homemade salad dressings and this is one I’d like to try. Thank you for sharing with us this week at Celebrate Your Story, and have a Happy Easter.

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