Lemon Olive Oil Dressing
A bright, easy lemon olive oil dressing made with fresh lemon juice, extra-virgin olive oil, and a touch of Dijon. Great on salads, grain bowls, and as a quick marinade.
Ingredients
Dressing
- ¼ cup freshly squeezed lemon juice about 1 large lemon
- ¾ cup extra-virgin olive oil
- 1 tsp Dijon mustard optional
- 1 small garlic clove minced or grated (optional)
- ½ tsp honey or maple syrup
- ½ tsp fine sea salt plus more to taste
- ¼ tsp freshly ground black pepper
- 1 tbsp finely chopped fresh herbs parsley, basil, or oregano — optional
Instructions
- Zest the lemon if desired, then squeeze to obtain about 1/4 cup juice. Remove any seeds.
- In a small bowl or jar, whisk together lemon juice, Dijon mustard, minced garlic, and honey until combined.
- Slowly whisk in the olive oil until the dressing becomes glossy and slightly thickened. Alternatively, add the oil to the jar, close tightly, and shake vigorously for 30–45 seconds.
- Stir in salt, pepper, and chopped herbs. Taste and adjust seasoning — add more honey if too tart or more oil if too sharp.
- Transfer to an airtight container and refrigerate for up to one week. Bring to room temperature and shake or whisk before using.
Notes
- Use freshly squeezed lemon juice for best flavor.
- If the dressing solidifies in the fridge, let it sit at room temperature for a few minutes before shaking.
- For a creamier version, add 1 tablespoon Greek yogurt or 1 tablespoon tahini.
- Great as a quick marinade for chicken (up to 2 hours) or shrimp (15–30 minutes).
Nutrition
Calories: 120kcalCarbohydrates: 1gProtein: 0.1gFat: 13.5gSaturated Fat: 2gSodium: 230mgSugar: 1g
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