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

  1. In a small bowl or jar, combine the lemon juice and zest, grated garlic, and tahini or dijon.
  2. Slowly stream in the olive oil, whisking the whole time, to emulsify it into the lemon juice mixture.
  3. If using a jar, you can also just close the lid and shake well to emulsify. It should thicken slightly.
  4. 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…

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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.

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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!

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The Best Lemon Vinaigrette

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  • Author: Rachel Conners
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: ½ cup
  • Category: Salad Dressing
  • Method: Whisk
  • Cuisine: Healthy
  • Diet: Vegan
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Description

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.

Ingredients

  • 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)

Instructions

  1. In a small bowl or jar, combine the lemon juice and zest, grated garlic, and tahini or dijon. Blend or whisk to emulsify.
  2. 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.
  3. 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.

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