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Fresh Lemon Vinaigrette Dressing

A quick and bright lemon vinaigrette that enhances salads, grilled meats, and roasted vegetables with its fresh flavor.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Condiment, Salad Dressing
Cuisine: American, Mediterranean
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/3 cup extra-virgin olive oil (or avocado oil for a milder taste)
  • 3 tablespoons fresh lemon juice (about 1 large lemon), freshly squeezed
  • 1 teaspoon lemon zest (optional, for extra brightness)
  • 1 tablespoon honey or maple syrup (adjust for sweetness)
  • 1 small shallot, finely minced (or 1 teaspoon Dijon mustard if you prefer no shallot)
  • 1 teaspoon Dijon mustard helps emulsify and adds depth
  • 1/2 teaspoon sea salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of red pepper flakes (optional, for warmth)

Method
 

Preparation
  1. Zest and juice the lemon first: rub the lemon on a microplane to gather 1 teaspoon zest, then halve and squeeze out 3 tablespoons of fresh juice.
  2. In a small bowl, add the minced shallot, lemon juice, lemon zest, honey, and Dijon mustard. Stir gently so the honey begins to dissolve and the mustard loosens.
  3. Slowly stream in the olive oil while whisking vigorously to form a silky vinaigrette.
  4. Season with sea salt, black pepper, and a pinch of red pepper flakes if using. Taste and adjust for sweetness and brightness as needed.
  5. Let it sit for at least 5 minutes to allow flavors to harmonize, then shake or whisk again before serving.

Notes

For a creamier version, stir in 1 tablespoon Greek yogurt. For a tangier bite, replace half the lemon juice with white wine vinegar. Dressing can be stored in an airtight jar in the refrigerator for up to one week.