Description
This lemon vinaigrette dressing is a bright, zesty, and refreshing citrus-based sauce perfect for salads, marinades, roasted vegetables, and more. Packed with vitamin C and heart-healthy fats, it’s a flavorful and healthy addition to any meal.
Ingredients
Scale
- 1 lemon (zest + ~2 tbsp juice)
- 3 tbsp extra virgin olive oil
- 1 tbsp vinegar (red wine, white wine, or apple cider)
- 1 clove garlic, finely minced
- 1 tsp Dijon mustard (for emulsification)
- 1 tsp honey (or maple syrup, agave, or stevia, optional)
- Salt and black pepper to taste
- Optional herbs: thyme, parsley, dill, basil
- Optional: pinch of red pepper flakes or sriracha for spice
Instructions
- Zest the lemon and juice it to get about 2 tablespoons.
- Mince the garlic.
- In a bowl or jar, combine lemon juice, zest, garlic, vinegar, Dijon mustard, and honey.
- Slowly whisk in olive oil until fully emulsified or shake everything in a sealed jar.
- Add salt, pepper, and herbs to taste.
- If needed, thin the dressing with a teaspoon of water.
- Store in the fridge in an airtight container for up to 1 week. Shake or stir before serving.
Notes
- Add Greek yogurt or avocado for a creamy twist.
- Use as a salad dressing, marinade, or dip.
- Swap honey with stevia for keto-friendly or vegan options.
- Red pepper flakes or sriracha can add a spicy kick.
- Let sit at room temperature before serving if refrigerated.
- Prep Time: 10 minutes
- Category: Dressing
- Method: Whisk / No-cook
- Cuisine: Mediterranean / Global
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100–150
- Sugar: 1–3g (depending on sweetener)
- Sodium: 50–100mg (adjust to taste)
- Fat: 10–14g
- Saturated Fat: 1.5–2g
- Unsaturated Fat: 8–10g
- Trans Fat: 0g
- Carbohydrates: 2–4g
- Fiber: 0mg
- Protein: 0mg
- Cholesterol: 0mg