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