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This flavorful Lemon Dressing will instantly level-up any dish you add it to! It’s a classic vinaigrette to give even the simplest of tossed greens or veggie sticks a burst of tangy, sweet, and savory flavor. Make it in 5 minutes using simple ingredients you likely already have in the kitchen!
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Table of Contents
- Why You’ll Love This Lemon Salad Dressing Recipe
- Ingredients for Lemon Salad Dressing
- How to Make Lemon Vinaigrette
- Toni’s Tips for Making Lemon Dressing
- FAQs for Lemon Salad Dressing
- Serving Suggestions for Lemon Vinaigrette
- How to Store Homemade Salad Dressing
- More Easy Homemade Salad Dressing Recipes
- Lemon Dressing Recipe
Why You’ll Love This Lemon Salad Dressing Recipe
Did you know that you can make the same salad dressing that you buy at the store, at home, but without additives and for a fraction of the price? Beyond being budget-friendly, this lemon dressing is super easy to make with a handful of pantry staples and only 5 minutes of prep time required!
Plus, you can be assured you are using fresh, quality ingredients, without preservatives. And the flavor difference is so worth it! Even better, you can customize it to your preference. Make it sweeter, tangier, or even more garlicky based on your desire or dish. And don’t limit this lemon vinaigrette dressing to only salad greens. It also makes a delicious dip, marinade, and braising sauce. So go ahead and double the recipe!
Looking for more dressing variety? Rotate in my Basil Salad Dressing, Avocado Green Goddess Dressing, and Slaw Dressing with a Kick!
Ingredients for Lemon Salad Dressing
- Lemon juice: You will need at least 1 big or 2 medium lemons. Freshly squeezed is best, because they have a bright zing that is perfect for this vinaigrette recipe. In a pinch, you can use a good quality bottled lemon juice too.
- Olive oil: I prefer using extra virgin when making salad dressings. It is less processed and has a more pleasant taste.
- Garlic: This adds a savory punch to the lemon dressing.
- Dijon mustard: Adding this gives more complexity to an otherwise ordinary dressing. With its robust flavors and spicy undertone, it gives a depth of flavor that makes this dressing extra special. It also helps emulsify the lemon dressing!
- Agave: Just ½ teaspoon adds the perfect amount of sweetness. However, you can add more if you prefer it sweeter. You can also use maple syrup or plain sugar if you do not have this.
- Rice vinegar: This vinegar has a sweeter and more delicate flavor than regular white vinegar. You can also try using apple cider if you do not have this.
- Salt & Pepper
How to Make Lemon Vinaigrette
It couldn’t be easier! All you need to do is combine all your ingredients in a medium mixing bowl and whisk until everything is well combined.
Alternatively, you can also place all the ingredients in a jar, put the lid on, close it tightly, and then shake well.
You can let the lemon vinaigrette dressing rest for a bit to let the flavors mingle, then use it with your salads!
Toni’s Tips for Making Lemon Dressing
- Balance your ingredients. I used a 3:2 oil to acid ratio for this recipe. If you are using it for marinades and braising, feel free to modify this to fit your recipe better. Use more oil, especially when you are grilling or roasting your dish.
- Add flavor! You can add your favorite herbs to make this even more flavorful. A pinch of basil, chives, dill, or parsley will take this dressing to the next level! Here’s a great way to keep your herbs fresh!
- As always, do a taste test! You might think your dressing is too tangy, savory, or sweet when you taste it as it is. But try scooping a bit into lettuce or kale first and see how it plays against the greens. Then make the adjustment after, if needed.
- Give it some spice: Add a pinch of red pepper flakes to give your dressing a kick!
FAQs for Lemon Salad Dressing
It is possible that you added too much vinegar. Also, do not skip the Dijon mustard, as it also acts as an emulsifier that helps bind the oil and lemon juice together.
Since we used natural ingredients for this lemon vinaigrette, it is best kept in the fridge as soon as possible to prevent it from going bad.
This is because your dressing is not emulsified enough. Mustard and agave should do the trick here, so separating can happen if you use less of these. Don’t worry – a simple stir or shake should fix it.
Serving Suggestions for Lemon Vinaigrette
- Green Salads: Use as a traditional dressing (with fresh flavor!) over your favorite salad, including kale, a rainbow salad, or a hearty wild rice salad.
- Pasta Salads: Serve over your favorite pasta salad, a couscous salad, or this lemon orzo salad.
- Drizzle/sauce: Level up a grain bowl (quinoa veggie bowl) or even a loaded potato (stuffed sweet potato), with extra zing,.
- Marinade: Double the flavor by soaking sliced or cubed tofu or tempeh, to infuse flavor before sauteeing or grilling.
- Veggies: Drizzle over your everyday veggies like these stir fried veggies, roasted vegetables, or sauteed Brussels sprouts.
- Dip: This light dressing is a great alternative to a creamy or hummus-based dip for veggies sticks/crudites.
- Bread: Also a great dip for crusty bread and focaccia.
How to Store Homemade Salad Dressing
Fridge: Place the dressing in a sterile jar and tightly place the lid, then keep it on the fridge. The dressing tastes better the longer it is stored, but make sure you consume it within a week.
You will know if it is bad when it smells rancid. Since we used extra virgin olive oil, the dressing will solidify. Just let it thaw at room temperature before using.
If you tried this lemon dressing recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
More Easy Homemade Salad Dressing Recipes
![completed 2-Minute Oil Free Salad Dressing [Balsamic Vinaigrette] in a glass jar](https://plantbasedonabudget.com/wp-content/uploads/2023/08/Oil-Free-Salad-Dressing-Plant-Based-on-a-Budget-8-378x378.jpg)
Photos by Alfonso Revilla
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Lemon Dressing
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Ingredients
- 3 Tablespoons of lemon juice
- 2 Tablespoons of olive oil
- 2 cloves of minced garlic
- 1 ½ teaspoons of Dijon mustard
- ½ teaspoon of agave (or if you don't have it use sugar)
- ½ teaspoon of rice vinegar
- ¼ teaspoon of salt
- Pepper to taste
Instructions
- Combine all ingredients and whisk it up.
Notes
- Balance your ingredients. I used a 3:2 oil to acid ratio for this recipe. If you are using it for marinades and braising, feel free to modify this to fit your recipe better. Use more oil, especially when you are grilling or roasting your dish.
- Add flavor! You can add your favorite herbs to make this even more flavorful. A pinch of basil, chives, dill, or parsley will take this dressing to the next level! Here’s a great way to keep your herbs fresh!
- As always, do a taste test! You might think your dressing is too tangy, savory, or sweet when you taste it as it is. But try scooping a bit into lettuce or kale first and see how it plays against the greens. Then make the adjustment after, if needed.
- Give it some spice: Add a pinch of red pepper flakes to give your dressing a kick!
Love this lemon dressing so quick & easy to make
Nothing like a handy dressing!
I love this dressing…yumm00!!
Same! So good!