Creamy Mustard Dressing & Marinade

This dressing is definitely one of my all time favourites. It’s teaming with tangy flavours, mustardy undertone creaminess, and makes any salad SING! I recommend making my Kale Toasted Pine Nut Walnut Goat Cheese Salad to pair with this dressing, as it’s absolutely through the roof! Enjoy this simple, drool-worthy dressing.

Creamy Mustard Dressing mise en place/ food prep
This delicious creamy mustard dressing is paired with my Kale Toasted Pine Nut Walnut Goat Cheese Salad.

Creamy Mustard Dressing & Marinade

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Recipe by Priscilla Soligo Course: Uncategorized
Prep time



1 Cup


  • 60g ¼ Cup Unsweetened Plain Greek Yogurt, or Coconut Yoghurt

  • 55g ¼ Cup Extra Virgin Olive Oil

  • 30g 2 Tbsps Fresh Lemon Juice

  • 20g 1 Tbsp Honey, or to taste

  • 15g 1 Tbsp Mustard, (I prefer Primal Kitchen brand, but any yellow or dijon mustard will do)

  • 15g 1 Tbsp Apple Cider Vinegar

  • 2g ½ Garlic Clove

  • 3g ½ tsp Unrefined Salt 

  • ¼ tsp Cracked Black Pepper 


  • In a high-speed blender, blend all of the ingredients until creamy smooth.
  • I highly recommend using this dressing with my Kale Toasted Pine Nut Walnut Goat Cheese Salad. Or, pour into a glass jar with a lid and into the fridge until ready to use.


  • Storage: This dressing stores well in a glass sealed jar in the fridge for up to two weeks, or more.

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