It’s never healthy to hit the bottle — even if it’s just filled with vinaigrette.

Too often, store-bought salad dressings are “filled with sugar and preservatives,” Jeanine Donofrio, of the plant-based food blog Love & Lemons, tells The Post. She’s a big advocate for making your own: “First off, because it’s so simple,” but also so “you always know what’s in it.” Plus, if you’re constantly whipping up fresh salad toppers, you’re less likely to fall victim to balsamic-induced boredom — a guaranteed disrupter of the best-laid healthy eating plans.

In her new book “Love & Lemons Every Day” (Avery), Donofrio and her husband Jack Mathews share a few of their favorite, simple DIY dressings. Each of the below blends serves about 4, and keeps in the fridge for three days.

Blend 1 roasted red pepper, 1 roasted garlic clove, 2 tablespoons of lime juice, 1 teaspoon of smoked paprika, ¹/₄ cup of olive oil and ¹/₄ teaspoon of sea salt.

Stir together ¹/₂ cup of Greek yogurt, 1 tablespoon of lemon juice, 1 tablespoon of olive oil, 1 teaspoon of curry powder, 1 tablespoon of water and ¹/₄ teaspoon of sea salt.

Blend ¹/₂ cup of chopped, roasted carrots, 2 tablespoons of rice vinegar, 2 teaspoons of minced ginger, ¹/₄ cup of olive oil and ¹/₂ cup of water.

Stir together ¹/₄ cup of cashew butter, ¹/₂ cup of coconut milk, 2 tablespoons of lime juice, 1 tablespoon of tamari and 1 teaspoon of Sriracha sauce.

Blend 1 ripe avocado, 3 tablespoons of lemon juice, ¹/₂ garlic clove, ¹/₄ cup of fresh dill, ¹/₂ cup of water and ¹/₂ teaspoon of sea salt.

Reprinted from Love & Lemons Every Day by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2019, Jeanine Donofrio