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Easy Lemon Vinaigrette

This bright and zesty vinaigrette elevates salads and dishes with its fresh, vibrant flavors, making it a perfect dressing for various meals.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Dressing, Sauce
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/4 cup fresh lemon juice (about 1 large lemon) Always freshly squeezed for the most vivid flavor.
  • 1/2 cup extra-virgin olive oil Smooth and fruity; swap with avocado oil for a milder taste.
  • 1 teaspoon Dijon mustard Helps emulsify and adds a subtle tang; for a milder version, use 1/2 teaspoon.
  • 1 small clove garlic, minced For warmth; omit if a lighter dressing is preferred.
  • 1 teaspoon honey or maple syrup Balances the acid; use sugar-free substitutes if preferred.
  • 1/2 teaspoon sea salt Plus more to taste; kosher salt works nicely too.
  • to taste none Freshly ground black pepper
  • 1 tablespoon finely chopped fresh herbs (optional) Like parsley, dill, or basil for a herby lift.

Method
 

Preparation
  1. Zest and squeeze the lemon into a small bowl. You should smell the bright citrus oil as you zest.
  2. Add the Dijon mustard, minced garlic, honey, and salt to the lemon juice. Whisk until the mixture looks smooth and glossy.
  3. Slowly drizzle the olive oil in a steady stream while whisking vigorously until the dressing emulsifies.
  4. Taste and season with black pepper and a pinch more salt if needed. If it's too sharp, whisk in a touch more honey.
  5. Stir in chopped fresh herbs if using. The herbs will add extra freshness.
  6. Transfer to a jar with a tight-fitting lid for storage and easy shaking.
  7. Store in the refrigerator for up to one week.

Notes

Swap spinach with kale in salads dressed with this vinaigrette for a stronger flavor. For a creamy twist, add 1 tablespoon of Greek yogurt.