Go Back
+ servings
lemon salad dressing in a glass jar. A cutting board with lemons behind it

Lemon Vinaigrette

This lemon vinaigrette dressing is a burst lemon freshness and is the best salad dressing I've ever tasted.
Course Condiment
Cuisine American
Keyword lemon vinaigrette, lemon vinaigrette dressing
Prep Time 5 minutes
Servings 2
Calories 262kcal
Author Amy


  • Garlic mincer
  • Whisk


  • 1/4 cup olive oil or avocado oil
  • 1 tsp dijon mustard
  • 2 tbs lemon juice fresh squeezed
  • zest from one lemon
  • 1 garlic clove minced
  • 1/2 tbs honey
  • 1/8 tsp salt
  • pepper to taste


  • 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.


  • Want more to save for later? You can easily double this recipe.
  • Store in the fridge for up to a week.
  • 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. Avoid refined oils, like canola, corn, vegetable, soy, etc. 
  • Add honey for sweetness or leave it out.


Serving: 1g | Calories: 262kcal | Carbohydrates: 6g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Sodium: 175mg | Sugar: 5g | Vitamin C: 6mg | Iron: 1mg