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Add a touch of sunshine to your kitchen with this zesty homemade lemon vinaigrette dressing, an easy accompaniment to salads, grilled meats, or veggies. Make a batch for meal prep, and use it all week long.
Things to love about lemon vinaigrette
Lemon vinaigrette salad dressing brings a zesty and vibrant burst of citrus sunshine to your dishes. Acids, such as citrus juice and vinegar, can really liven up a dish – and I don’t just mean salads. Drizzle this dressing over grilled vegetables, baked chicken breast or grilled shrimp.
This simple lemon dressing comes together in less than 5 minutes, making it ideal for quick weeknight salads or entrées (think grilled chicken drizzled with lemon vinaigrette!)
It’s ideal for meal prep. Make a batch in a small canning jar, tighten the lid and store it in the refrigerator for up to one week. Use it to dress up your meals all week long.
Jump to:
- Things to love about lemon vinaigrette
- Tips for making this recipe
- Substitutions
- How to make lemon vinaigrette dressing
- Make-Ahead and Storage
- Lemon tip
- Frequently Asked Questions
- Salad Recipes You'll Love
- Printable Recipe
Tips for making this recipe
- Freshness Matters: For the best results, use freshly squeezed lemon juice. The lemon juice in the plastic lemons or bottles found in many grocery stores can’t compete with fresh juice. I use this citrus juicer to make quick work of extracting the juice.
- Gradual Emulsification: Take your time when whisking in the olive oil. Slow and steady wins the race here. This gradual emulsification process ensures a creamy and well-incorporated dressing.
- Adjust to Taste: Feel free to adjust the ratio of ingredients according to your taste preferences. If you like it a bit sweeter, add more agave nectar. Craving more a saltier dressing? Season to suit your tastebuds.
- Use a Good Quality Olive Oil: Since olive oil plays a significant role in the flavor profile, opt for a high-quality extra virgin olive oil.
See recipe card below for full ingredients list & recipe directions.
Substitutions
Agave Nectar: Replace agave nectar with honey or maple syrup if you prefer a different sweetener. If your goal is a vegan dressing, please note that honey is not considered vegan.
Herb Swap: Experiment with different herbs to customize the vinaigrette. Thyme, basil, or even a touch of mint can add an interesting twist.
How to make lemon vinaigrette dressing
- Whisk first ingredients: In a non-metallic bowl, whisk together the lemon juice, agave nectar, oregano, salt and pepper. Why non-metallic? Acids, such as citrus juice, can react with metal, changing the flavor of the dressing.
- Add olive oil: While whisking, slowly drizzle in the olive oil. The slow drizzle allows the olive oil to become fully incorporated and to emulsify. That means a cohesive (not separated!), creamy dressing.
- Serve or store: Serve the dressing right away or pour it into an airtight container and store it in the refrigerator.
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Make-Ahead and Storage
Prepare a batch of lemon vinaigrette ahead of time and store it in an airtight container in the refrigerator for up to one week. If the oil solidifies, allow the dressing to come to room temperature, then give it a shake or whisk before using.
Storing dressing in canning jars makes it easy to shake and re-mix the dressing before using.
Lemon tip
Buy a bag of lemons, transfer them to a resealable freezer bag and pop them into the freezer. When it’s time to make the dressing, take a lemon out of the freezer, heat it in the microwave until softened, then juice it with a hand-held citrus juicer. The lemons don’t look pretty after freezing, but they’ll be full of juice!
Frequently Asked Questions
Can I use bottled lemon juice?
I highly recommend using fresh lemon juice in this recipe the flavor difference is noticeable.
Is this vinaigrette vegan?
Yes, this dressing is vegan, provided that you don’t swap out the agave nectar with honey. Honey is not considered to be vegan.
How do I fix a separated vinaigrette?
If your vinaigrette separates, don't worry – it happens! Simply bring it back to room temperature and give it a vigorous shake or whisk.
Can I use this vinaigrette as a marinade for meats?
Absolutely! The bright and zesty flavors of the lemon vinaigrette make it an excellent marinade for meats, adding a burst of citrusy goodness. Marinate your meats for at least 30 minutes, or for even more flavor, let them marinate in the refrigerator for a few hours to overnight.
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If you make this recipe, please let me know! Leave a star rating ⭐️⭐️⭐️⭐️⭐️ and comment underneath the recipe card below. Thank you!
Printable Recipe
- 6 tablespoons fresh lemon juice
- 1 tablespoon agave nectar or honey (See Note)
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon ground black pepper or to taste
- 6 tablespoons extra virgin olive oil
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- In a bowl, whisk together the lemon juice, agave nectar, dried oregano, salt and pepper.
- While whisking, slowly drizzle in the olive oil. Whisk until combined. Serve or store in an airtight container in the refrigerator.
The agave nectar can be substituted with honey or maple syrup. If a vegan salad dressing is desired, please note that honey is not considered to be vegan. Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it. Serving: 1tablespoon | Calories: 70kcal | Carbohydrates: 2g | Protein: 0.05g | Fat: 7g | Saturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 97mg | Fiber: 0.1g | Sugar: 1g If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
