If you love the bright, fresh taste of lemon, also try our lemon chicken orzo soup or lemon poppyseed banana bread. This is one of our favorite homemade dressings because it’s tasty, versatile, easy to make, and leftovers store well in the fridge. It will brighten up anything you drizzle it on from green or grain salads, to roasted veggies, chicken and fish dishes, and more. You’ll find this zippy lemon vinaigrette is perfectly balanced with the sweetness of honey and bold depth of flavor from dijon mustard and garlic. Shake it up and store it in your fridge for a delicious dressing you can use all week long!
How to make lemon salad dressing
This versatile lemon vinaigrette recipe is easy to make by following just two simple steps: Any unused dressing will store well in the fridge for up to 10 days. Give it another good shake before using.
Lemons – fresh is best for all the bright flavor! Avocado oil – this neutral-tasting oil makes a great base for dressings. Bonus that it doesn’t harden in the fridge like olive oil! White vinegar – adds some slightly sweet acidity to balance the lemon. Honey – rounds out the tart flavors with a mild sweetness. Dijon mustard – for a bold depth of flavor. Garlic – the garlic adds its kick. Minced chives – herbs make everything better, and here they add a bit of complexity.
Drizzled over roasted veggies like asparagus, broccoli, green beans, or brussels sprouts. As a marinade for chicken or fish. Try it in place of the Italian dressing in our Italian dressing chicken! Use it in place of any of the salad dressings in these recipes: Wheat Berry Salad Spring Mix Salad Italian Potato Salad Grilled Potato Salad Greek Pasta Salad Healthy Breakfast Salad Salads with tender leaves like spring mix or arugula, or massaged into heartier greens like kale.
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