Homemade lemon vinaigrette dressing recipe is the best I’ve ever tasted. Fresh-squeezed lemon is whisked together with lemon zest, oil, mustard, and seasoning to make a dressing that brightens any salad.

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One of my goals for this year is to be more strategic in all the areas of my life, from motherhood, to working, to keeping the house.

Essentially, I want to be more present in each thing at one time. So here I am, being super strategic and getting a bunch of recipes and photos knocked out of the blog.

I was so proud of myself for starting 2020 accomplishing one of my goals that I so humbly posted a picture of this super delicious kale salad on my Instagram.

And then I realized I totally forgot an ingredient I wanted to add. Insert forehead slap.

When I start getting boastful, it’s funny the ways that God is like “hey lady, settle down.” I’m glad he keeps me humble! But even without the forgotten ingredient, the recipe was delicious, because really, this lemon vinaigrette dressing stole the show.

It’s so dang good. Super refreshing and light, but also packed full of flavor.

I can’t get enough. I will be drizzling this dressing over all my salads.

Tips For Making Lemon Vinaigrette Dressing

The mustard you use will change the flavor a bit. I used dijon mustard, because I like the lightness of flavor.
Use a good quality olive oil or avocado oil for the best flavor and for health purposes. Don’t use a refined oil, like canola, corn, vegetable, soy, etc. These are not healthy, and contain too many omega 6s.
For a touch of sweetness, I add a little bit of honey. If you are watching your sugar intake or doing a sugar fast, you can totally leave it out.
This recipe can easily be doubled.

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Tools you may need:

Garlic mincer: this is one of my most favorite kitchen tools.

Whisk: you could also just throw everything in the blender and blend it up.

Bowl

Juicer– I actually don’t have one of these, but it would make the process even simpler.

Microplane for zesting

How To Make Lemon Vinaigrette

Zest a lemon, then slice the lemon in half and juice.
Mince garlic. I like to use my garlic mincer for this to make it super easy.
In a bowl, add mustard, garlic, honey, lemon zest, salt and pepper.
Add fresh-squeezed lemon juice and stir.
Slowly add in olive oil while whisking. Taste and adjust salt if needed.
Top your favorite salads with this delicious dressing. Drink it. Bathe in it. I won’t judge.

FAQ:

Does lemon vinaigrette need to be refrigerated?

Yes. Due to the fresh lemon juice, garlic, and lemon zest, this recipe needs to be stored in the refrigerator

How long does homemade lemon vinaigrette last?

If you don’t consume it all immediately, this dressing will last 4-7 days in a sealed container. The appearance may lose some brightness.

Is this recipe gluten free?

Some mustards contain gluten, in order ensure that this recipe is gluten free make sure you are choosing a mustard that is gluten free.

Other healthy recipes you may enjoy: