Description
This Lemon Vinaigrette recipe is a zesty and versatile dressing that adds a burst of flavor to salads, vegetables, and grilled dishes. With a perfect balance of tangy lemon, savory garlic, and a touch of sweetness, this vinaigrette is easy to make and elevates any dish it accompanies.
Ingredients
Units
Scale
For the Lemon Vinaigrette:
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Whisk: Add all the ingredients to a small bowl and whisk together until fully emulsified.
- Use or chill: Use immediately or refrigerate in an airtight storage container until ready to use.
Notes
- To store in the fridge: This dressing will stay good for up to one week. If you notice the oil separating, shake or stir it well before using.
- If the oil has hardened slightly after chilling, let the vinaigrette sit at room temperature for a few minutes to loosen it up.
- This lemon vinaigrette will last for up to one week in the fridge in a sealed container (though it may lose some of its bright flavors over time).
- Watch me make this lemon vinaigrette as part of my Meal Prep for Spring recipe video.
- If you prefer a creamier dressing, give my lemon tahini dressing a try. And if you’d like to make this dressing Whole30 compliant, just omit the honey.
Nutrition
- Serving Size: 2 tbsp
- Calories: 111 kcal
- Sugar: 1g
- Sodium: 10mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 1g
- Fiber: 0.1g
- Protein: 0.1g
