This Lemon Vinaigrette Salad Dressing is my all-time favorite quick dressing — light, zesty, and so fresh! It’s one of those staple recipes that instantly brightens up any salad, and it comes together in just five minutes.
Whether you’re dressing a simple green salad, drizzling it over roasted vegetables, or using it as a marinade for chicken or salmon, this homemade vinaigrette is miles better than anything you’ll find at the store. Once you make it, you’ll never go back to bottled dressing again.
🫒 Ingredients
- ½ cup extra virgin olive oil
- ¼ cup lemon juice (freshly squeezed is best)
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon thyme (fresh or dried)
- 1 tablespoon white vinegar
- Salt & pepper, to taste
🥄 Directions
1. Combine ingredients.
Add all ingredients to a food processor or blender, starting with the liquids. Blend until smooth and emulsified.
Alternative method: Whisk everything together in a small bowl or shake in a sealed jar until well combined.
2. Taste and adjust.
Add more salt, pepper, or lemon juice to balance the flavor just the way you like it.
💡 Tips for Making
- Make ahead: Store in an airtight jar in the refrigerator for up to two weeks. Shake or stir before using, as natural separation will occur.
- No vinegar? Add an extra splash of lemon juice instead.
- Upgrade it: Add a handful of chopped fresh herbs like cilantro, mint, or parsley for extra brightness and complexity.
🥗 Serving Suggestions
This versatile vinaigrette pairs beautifully with:
- A simple leafy green salad or spinach salad.
- Grilled chicken, salmon, or shrimp.
- Roasted vegetables like asparagus, carrots, or Brussels sprouts.
- As a marinade for fish or tofu before grilling or baking.
Try drizzling it over a salad topped with our Air Fryer Salmon for the perfect fresh and healthy meal!
✨ Why You’ll Love It
- Quick and easy — ready in 5 minutes.
- Fresh, tangy, and perfectly balanced.
- Customizable with your favorite herbs and spices.
- Great for meal prep and stays fresh for days.
