Lemon Salad Dressing (Lemon Vinaigrette)
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Here’s an easy-to-make lemon salad dressing that’s bright and bursting with fresh lemon flavor. Use it to dress a simple green salad, as a marinade for chicken or fish, or to drizzle over your favorite roasted vegetables. This versatile lemon vinaigrette uses mainly pantry ingredients and is ready in just a few shakes!
This homemade lemon vinaigrette is one of those back-pocket recipes you’ll reach for again and again. It has a bright, tangy lemon flavor that’s fresh yet not overpowering, making it ideal for delicate greens like arugula and spring mix. It’s quick to shake together, beautifully balanced, and stores well in the fridge, so you can make it once and enjoy it all week.
Fresh lemon juice provides the vibrant base, while neutral avocado oil keeps the dressing silky and smooth without firming up in the fridge. A splash of white vinegar adds gentle acidity, balanced by a touch of honey for softness. Dijon mustard and garlic bring depth, and a subtle bite, and a sprinkle of minced chives finishes it with a light, herby note. The result is a versatile vinaigrette that’s just as good on salads as it is drizzled over roasted vegetables, chicken, or fish.
When to use this lemon vinaigrette
This lemon salad dressing will brighten up simple greens (like my spring mix salad), but there are so many delicious ways to use up this lemon salad dressing. You can drizzle it over roasted veggies like roasted asparagus or roasted broccoli. Use it as a marinade for chicken or fish. Or try it in place of the Italian dressing in my Italian dressing chicken!
Lemon Salad Dressing Recipe (Lemon Vinaigrette)
Ingredients
- 2 lemons (about ½ cup lemon juice)
- ½ cup avocado oil (see notea)
- 1 tablespoon white vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1 clove garlic (finely minced)
- 1 teaspoon minced chives (optional)
Instructions
- Add all the ingredients to a 2-cup mason jar.2 lemons, ½ cup avocado oil, 1 tablespoon white vinegar, 1 tablespoon honey, 2 teaspoons Dijon mustard, 1 clove garlic, 1 teaspoon minced chives
- Shake it until the dressing begins to look creamy, about 1 minute. Store the dressing in the jar in your fridge for up to 10 days.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
This vinaigrette dressing is delicious and so versatile. This simplicity of it makes me want to try the rest of your recipes. It’s perfect for a summer dish like a Greek Salad or Grilled Chicken.
I’m so happy that you enjoyed it!!
Really like this dressing. Definite keeper!!
Best and most delicious dressing I have ever tasted!
It also marinates and cooks into a sauce great with salmon! I have diabetes too and this is my new favorite over veggies too. Lemony magic!
I only use one table spoon of the mustard, a really quick, simple yummy dressing!
I’m so happy to hear it was a hit!
I love all salad dressings especially vinaigrettes. I made this one and used it for a Cobb salad but I really didn’t like it. I was really disappointed after looking at the reviews and it definitely wasn’t what I expected. I would not make this dressing again. It would probably be good as a chicken marinade though. I just was very disappointed and didn’t like it on my salad.
I’m sorry to hear you’re not a fan.
This is so delicious and fresh. It is my new favorite dressing.!
That makes me so happy to hear!
Made this dressing it’s my go to dressing all the time I even use it on chicken yum.
Such a great idea to use it on chicken!!
Can you use lemon juice from a container instead of juicing lemons? That’s all I have on hand and it looks so good I want it NOW!
Technically you could, but I’d worry it wouldn’t be as delicious as if you squeezed your own. I find that bottled lemon juice has a slightly off flavor. Since there’s so much in this recipe, you’d probably taste it. Maybe just make a really small amount now using what you have on hand, then pick up some lemons when you’re at the store next. 🙂
This is now one of our favourite dressings!! I like to use apple cider vinegar instead of white — but otherwise leave the rest the same. It’s an excellent go to. Thanks for posting 🙂
I’m so happy to hear you like it! It really is lifesaving, isn’t it?!!
Oh my god…this is absolutely delicious. New go-to dressing….I can’t wait to try it on everything!!! Thank you!
I’m so happy you love it as much as I do!
I just love this dressing! So far, I have used it on some roasted chicken & vegetables and a chopped cabbage, fruit & nut salad and it was fantastic on both. This will be my go-to homemade dressing from now on. So good! Thank you!
I absolutely LOVE that you used this on roast chicken. I’m going to try that!
Do you just leave the garlic clove whole? It never says to mince….
Yikes, I forgot to write that in. I’ll change it now. You’ll want to finely mince the garlic. 🙂
Ooopsie! Still not changed to minced in the recipe above. Glad this question was already in the comments, will be making this dressing this weekend. 🙂
Oops is right! I must have gotten distracted then forgot to change that. It’ll all good now. Thank you for the reminder!
I love a good salad dressing and anything lemon is a personal favorite. This was the perfect lemon dressing!
Thanks, Alida! Lemon is my fav, too!!
It looks so yummy. I am definitely going to try it.
Thank you.
Thank you so much! I hope you love it as much as we do. 🙂
Love you blog, fun recipes. This dressing looks great, simple and flavorful. One question, what is Dijon Vinegar? Possible typo?
Ahhh … yep, that sure was a typo. Thank you for pointing that out. 🙂