Lemon Vinaigrette
I may be biased, but I think this is the best lemon vinaigrette recipe. It’s much better and cheaper than any dressing you’ll find at the supermarket and uses clean ingredients. Plus, it only takes a few minutes to make and lasts a week. It would be great on this Salad with Berries and Pecans, Arugula Salmon Salad, and Kale and Brussels Sprout Salad.
How to Make Lemon Vinaigrette
Make this easy homemade lemon vinaigrette in just 3 steps! Find the complete instructions in the recipe card below.
Meal Prep: Make the vinaigrette ahead and use it all week. Versatile: If you’re missing something, you can swap ingredients for the ones you do have. And you can serve it on more than just salads. Dietary Restrictions: It’s vegetarian, vegan, gluten-free, Weight Watchers-friendly, and dairy-free.
If you make this healthy lemon vinaigrette recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook! This simple lemon salad dressing calls for basic pantry staples. Scroll to the bottom for the exact measurements. Ingredients:
Lemons are the star of the show in this homemade vinaigrette. They make it light and bright. Water dilutes the lemon’s acidity and thins out the dressing without adding calories. Dijon Mustard for tang Garlic Cloves for depth of flavor Seasoning: Dried Italian seasoning and parsley, kosher salt, black pepper Extra Virgin Olive Oil provides heart-healthy fat, richness, and a smoother texture.
Variations
No lemons? Make a red wine or balsamic vinaigrette by swapping lemon juice with vinegar. Don’t like mustard? Skip it. Too acidic? Add a teaspoon of honey, maple syrup, or sugar to balance the acidity and tanginess. Herbs: Substitute any dried or fresh herbs. Dill, basil, and chives are good options. If you don’t have any herbs, it’s fine to omit them. No whisk? Add all the ingredients to a jar and shake. Alternatively, blend them in a blender or mini food processor until emulsified.
How to Serve Lemon Vinaigrette
You can use this lemon vinaigrette dressing on more than just salads!
Grilled or Roasted Vegetables: Drizzle it over roasted asparagus, zucchini, or broccoli before serving. Marinades: Marinate chicken breast in it. Bean, Grain, and Pasta Salads: Substitute this vinaigrette for those used in this Mediterranean Bean Salad, Rainbow Quinoa Salad, and Greek Pasta Salad. Salads: This lemon salad dressing will work on most salads. Try it on my arugula salad, Broccoli Cauliflower Salad, Massaged Kale Salad, or Baby Greens with Goat Cheese and Beets.
Storage
Store lemon vinaigrette dressing in an airtight container for up to 1 week. The oil may solidify in the fridge, so let it come to room temperature and then shake or stir it before using.
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