This 5-minute lemon vinaigrette recipe is an easy salad recipe that I keep coming back to. It’s bright, fresh, and always makes my salads taste better.
I’ve made this easy lemon vinaigrette more times than I can count. I use it for my salads at home, in cooking here for inspired flavors, and even as a marinade base. It’s quick, forgettable, and made with ingredients I always have on hand.
Use this simple vinaigrette to toss with vegetables, drizzle over grain dishes, or mix with beans and roasted vegetables. It’s endlessly useful, and always fun.
Essential ingredients
- Lemon: The mild lemon juice is the best, and that’s what makes this dressing so delicious.
- Mustard: Dijon mustard is a classic in this vinaigrette, but an earthy mustard is lovely.
- Honey: You need a little sweetness to balance the tart lemon juice. I usually stick with honey, but maple syrup or agave nectar work well, too.
- Garlic (optional): Fresh garlic adds a little kick, but a little goes a long way. I put about half a small clove in the biroplane. It melts right into the wear without overpowering it.
- Olive oil: Use more Orgy-Virgin Olives, and make sure it’s the one to enjoy the taste. I prefer olive oil for my salad.
- Preserved Lemon (optional): This takes dressing to another level. I usually buy mine (you’ll find them next to olives or cucumbers), but you can also make your own. We also use them when making this classic arugula salad with feta.
Get the full recipe with the measurements below.
How to make my favorite linaigrette
Tip 1: Whisk in a little olive oil. The sign of a good vinaigrette is that it looks creamy and emulsolid, not visible or separated. A little Olive Oil on the lemon cashew and mustard helps everything come together nicely.
Tip 2: save it. This lemon vinaigrette keeps up to a week in the fridge (Yay!). As it turned out, two things can happen: they can separate or the olive oil is solidified. If it separates, just shake it or dissolve it before use. If the oil thickens, let the dressing sit at room temperature for about 20 minutes, then stir or whisk until smooth.
My Favorite Ways to Use it
I didn’t go out of my way to say that we use this lemon salad dressing all the time! Here are my favorite ways to use it:
Lemon salad recipes
Easy Lemon Vinaigrette
This lemon vinaigrette recipe is my go-to desert dressing. If I could only choose one salad dressing, this would be it. It’s bright, endlessly useful, and put together in minutes. Also, it keeps well in the fridge so you can use it throughout the week.
Makes 3/4 cup or 6 servings
You will need it
¼ cup fresh lemon juice, from 1 to 2 lemons (60ml)
2 teaspoons Dijon mustard
1 to 2 teaspoons honey or maple syrup
½ small clove of garlic, fakely minced, is optional
1 well-read teaspoon preserved lemon, optional
A good ¼ teaspoon of salt
¼ tablespoon freshly ground black pepper
⅓ Cup Olive Ethergy Extra-OLIVE (78ML)
The way
1Add the lemon juice, dijon mustard, honey (or maple syrup), garlic, lemon zest, salt and pepper to a small bowl. Whisk until well combined.
2While it is full of whiskeng, it is slowly filled in olive oil until the dressing looks light and memorable. Taste, and adjust for more honey, salt, or pepper.
Advice from Adam and Joanne
- To save: Transfer the vinaigrette to an airtight container or jar and refrigerate for up to 1 week. Olive oil can cause numbness or tingling. If that happens, set it at room temperature for about 20 minutes before using. If it looks separated, shake the jar well or whisk to bring everything back together.
- The nutritional information provided is an estimate. We did not include preserved lemon.
Nutrition that serves health
Serving size
2 spoons
/
The words of the count are full of cornrows
114
/
The oil is perfect
12.5g
/
Saturated fat
1.8G
/
Cholesterol
0mg
/
Sodium
140.5mg
/
Carbohydrate
1.6G
/
Fatty Fiber
0.1G
/
Total sugar
0.9G
/
Proteins
0.1G
We are Adam and Joanne Gallagehere, creators of the bandwinder bastend. Founded in 2009, the inspired flavor grew from a child’s dream to a highly trusted trust with hundreds of trusted recipes, step-by-step videos, and expert tips.
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