Lemon Vinaigrette Dressing
A bright, tangy lemon vinaigrette that comes together in minutes. Perfect for salads, grain bowls, grilled vegetables, or as a quick marinade.
Ingredients
Dressing
- ⅓ cup extra-virgin olive oil
- 3 tbsp freshly squeezed lemon juice about 1 large lemon
- 1 tsp lemon zest optional
- 1 tsp Dijon mustard
- 1 tbsp honey or maple syrup
- 1 small garlic clove minced or grated
- ¼ tsp fine sea salt
- ⅛ tsp black pepper
- Pinch red pepper flakes optional
Optional Add-ins
- 2 tbsp chopped fresh herbs parsley, basil, or dill
- 1 tbsp finely grated Parmesan
- 1 tbsp plain yogurt for creamier dressing
Instructions
- Zest and juice the lemon. Zest first so you don’t lose any bright oils, then squeeze out the juice.
- Combine lemon juice, lemon zest (if using), Dijon mustard, honey, minced garlic, salt, pepper, and red pepper flakes in a small bowl or jar.
- Slowly whisk in the olive oil until the dressing is emulsified and slightly thickened. If using a jar, add the oil, seal, and shake vigorously for 20–30 seconds.
- Taste and adjust: add more honey if too tart, more oil if too sharp, or a small pinch of salt to brighten flavors.
- Stir in any optional add-ins like herbs or Parmesan. Use immediately or refrigerate in a sealed jar for up to one week.
Notes
- If the dressing separates, shake or whisk before serving.
- To make vegan, substitute honey with maple syrup.
- Let grated garlic sit in the lemon juice for a few minutes to mellow its raw bite.
Nutrition
Calories: 80kcalCarbohydrates: 3gProtein: 0.1gFat: 8.5gSaturated Fat: 1.2gSodium: 150mgSugar: 2.5g
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