The Best Lemon Vinaigrette
This lemon olive oil dressing comes together in five minutes with just a handful of ingredients: fresh lemon, garlic, dijon or tahini, and good olive oil. Bright, tangy, and versatile enough to use on salads, grain bowls, roasted veggies, and more. Vegan, gluten-free, and Whole30.
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
- In a small bowl or jar, combine the lemon juice and zest, grated garlic, and tahini or dijon. Blend or whisk to emulsify.¼ cup lemon juice, 1 clove garlic, 1 teaspoon dijon mustard
- 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.⅓ cup olive oil, 1 tablespoon nutritional yeast, Salt & pepper
- 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.
