Quick & Easy Shallot Vinaigrette | OLY WOD

Quick & Easy Shallot Vinaigrette

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I love salad. I eat at least one salad every day, so finding the right dressing is key to completing the perfect taste profile.  My two go-to’s both involve olive oil, mixed with either balsamic vinegar (red or white), or freshly squeezed lemon juice and grated Parmesan cheese. Both are delicious and versatile, but when I feel like a dressing with a little extra flavour, I opt for a shallot vinaigrette.  It tastes and sounds fancy, but is actually quite easy to make with some pretty great health benefits.

Shallots are part of the Allium family and possess both a sweet and mild flavour that is pronounced with a hint of garlic. They are similar to onions, but much milder, giving a different flavour profile when used in cooking.  A shallot has a better nutrient profile than onions, containing more antioxidants, vitamins and minerals. They are known for their flavonoid content, an antioxidant that has powerful anti-inflammatory health benefits.  They also contain compounds that, when chopped or crushed, produce another compound called allicin. Allicin helps to reduce cholesterol production and has anti-viral, anti-bacterial and anti-fungal properties and has even been shown to reduce cell mutation and various cancers. Shallots also help to boost circulation because of their high copper and iron content which stimulates red blood cell production.

Knowing the benefits of these tasty little bulbs hopefully inspires you to try them in your next cooking adventure.

Quick and Easy Shallot Vinaigrette
Yields 3/4 cup dressing


  • 2 shallots, finely minced
  • 1 tablespoon coarse sea salt
  • 1/4 cup apple cider vinegar
  • 1 tablespoon honey
  • 1/4 cup olive oil


Finely mince shallots. Sprinkle sea salt over the minced shallots and use the side of the blade to press the salt through the shallots, creating a paste.  Transfer the paste into a mason jar and add the honey and apple cider vinegar. Let sit for 5-10 minutes, then add olive oil, shake and serve over greens. Add more or less honey and/or apple cider vinegar to taste.



Jocie Espinoza
Founder & Lead Nutrition Specialist @ The Nutrition Tank