Towards the end of Passover last year, we'd had our fill of lemon juice/salt/olive oil dressed salads, but it is the Chabad custom to avoid garlic and ginger on Passover, as well as most processed products including vinegars. Soy sauce and mustard are out too, because they contain kitniyot as well as being processed.

I noticed some small purple onions hanging around and was inspired to attempt a Passover version of my creamy yellow salad dressing. The purple onion gives it the most magnificent color, and is a creative way of adding a contrasting flavor when short on ingredients.

You can serve it over any leafy salad. We used it on a salad made with romaine lettuce, mango slices, finely diced purple onion, cubed jicama, and candied nuts, and it was quickly finished. You could also include sliced cucumber and avocado chunks.


  • 1 small onion (4 oz. / 120 grams)
  • ¾ cup light olive oil
  • 6 tbsp. fresh lemon juice
  • 4 tbsp. sugar*
  • 2 tsp. kosher salt


  1. Cut the onion into quarters. Place onion and rest of ingredients into a blender or food processor. Blend until smooth. Store in a glass jar in the fridge for up to a week.
  2. Serve over the salad of your choice, for example: romaine lettuce, mango, jicama, purple onion, nuts.

*Note: You can use liquid sugar here. Use the amount that is equivalent to 4 tbsp. sugar. This will vary based on which ratio you used when making your liquid sugar.