The Best Lemon Vinaigrette
I whisk up a batch of my favorite Lemon Vinaigrette at least once a week to keep on hand and drizzle on all of my salads and bowls, and to use as a veggie dip! It’s creamy, tangy, and ready in just five minutes.
I’ve been making this lemon dressing for a long time now, and I never get sick of it. I’m a big fan of all types of lemon recipes – the sweet, yes (I love a good lemon cookie or lemon cake), but I love lemon in savory recipes even more. I fell in love with this particular dressing when I went into a full obsession with this kale chickpea salad.
I am constantly squeezing lemons over almost all of my meals, and when I have it on hand, this lemon vinaigrette takes the lemon wedges’ place. Of course, it’s good as a salad dressing, but it’s also fabulous drizzled on grain bowls, over your favorite proteins, or even mixed into rice or white beans for a simple side.
Here are all the things to love about this lemon dressing –
- Made in 5 minutes
- Whisk it up, or make in a blender
- Keeps well, so you can make a big batch
- Can be thickened to use as a drizzle sauce, or thinned to be a delicious salad dressing
- Tangy, rich, and savory
What you need to make lemon vinaigrette:
- Lemon Juice: fresh is best!
- Garlic: I freshly grate mine on a microplane, unless you’re using a blender
- Dijon Mustard or Tahini: each of these will emulsify the dressing, and both taste delicious!
- Olive Oil: I use extra virgin olive oil.
- Nutritional Yeast: you can also use parmesan if you’re not vegan or dairy-free.
- Salt & Pepper: to taste!
How to make lemon vinaigrette
- In a small bowl or jar, combine the lemon juice and zest, grated garlic, and tahini or dijon.
- Slowly stream in the olive oil, whisking the whole time, to emulsify it into the lemon juice mixture.
- If using a jar, you can also just close the lid and shake well to emulsify. It should thicken slightly.
- Add the nutritional yeast or parmesan, salt & pepper, and any additional seasonings. Taste and adjust!
How to store: pour the dressing into a jar or bottle and keep it in the fridge for up to 2 weeks.
Drizzle this lemon vinaigrette on…
Crispy Smashed Potatoes
Dip these Crispy Smashed Potatoes into this lemon vinaigrette for a tangy & delicious side dish! They’re easy to make, addictively delicious, and perfect as an appetizer or side dish. Naturally gluten-free, plant-based, and vegan.
Kale Chickpea Salad with Lemon Vinaigrette
This Massaged Kale Chickpea Salad is my new favorite kale salad! Coated in a lemon vinaigrette with spiced roasted chickpeas and chopped pistachios, it’s perfect as a side salad or loaded up with your favorite protein and other add-ins for a main dish salad. Naturally vegan & gluten-free.
The Best Roasted Broccoli
This is the BEST Roasted Broccoli! I make this recipe multiple times a week – it’s great on its own as a side dish, or tossed into pasta, a salad, or a bowl. Drizzle the lemon vinaigrette on top instead of the squeeze of lemon!
I whisk up a batch of my favorite Lemon Vinaigrette at least once a week to keep on hand and drizzle on all of my salads and bowls, and to use as a veggie dip! It’s creamy, tangy, and ready in just five minutes. Double or triple the recipe for a larger batch that you can keep around for up to 2 weeks.
¼ cup lemon juice, plus the zest of one lemon
1 clove garlic, grated or minced
1 teaspoon dijon mustard or 1 tablespoon tahini
⅓ cup olive oil
1 tablespoon nutritional yeast or parmesan
Salt & pepper, to taste (I love adding Trader Joe’s Onion Salt, too)
- In a small bowl or jar, combine the lemon juice and zest, grated garlic, and tahini or dijon. Blend or whisk to emulsify.
- Slowly stream in the olive oil, whisking the whole time, to emulsify it into the lemon juice mixture. If using a jar, you can also just close the lid and shake well to emulsify. It should thicken slightly. Add the nutritional yeast or parmesan, salt & pepper, and any additional seasonings. Taste and adjust as needed before using. If you’d like it thicker, adding a little more tahini thickens it up nicely.
- Store any leftovers (or if you’re making to use for the week) in a jar or bottle in the fridge for up to 2 weeks.
Keywords: lemon vinaigrette, lemon dressing