This Lemon Vinaigrette is a zesty, refreshing dressing perfect for salads, roasted vegetables, or grilled seafood. Made with fresh lemon juice, Dijon mustard, garlic, and olive oil, it strikes the perfect balance between tangy and savory—with a touch of sweetness if desired. Quick to prepare and full of bold flavor, it’s a kitchen essential you’ll turn to again and again.
Why You’ll Love This Recipe
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Healthy and Heart-Friendly: Made with olive oil and fresh lemon juice
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Versatile: Perfect on salads, roasted vegetables, grain bowls, and grilled fish
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Quick to Make: Takes just 5 minutes—no blender or fancy tools required
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Customizable: Adjust sweetness, tang, or garlic to fit your taste
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Meal-Prep Friendly: Stores well in the fridge for up to a week
Ingredients Breakdown:
Base & Emulsifier:
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Fresh lemon juice (60 ml / 1/4 cup): Delivers a vibrant, tangy flavor that defines the vinaigrette.
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Olive oil (120 ml / 1/2 cup): Use high-quality extra virgin olive oil for a smooth, rich base.
Flavor Enhancers:
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Dijon mustard (1 tsp): Helps emulsify the dressing and adds a subtle, sharp bite.
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Garlic (1 clove): Minced or finely grated for a savory punch.
Optional Sweetness:
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Honey or maple syrup (1 tsp): Balances acidity with a gentle sweetness (optional but recommended).
Seasoning:
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Salt & freshly ground black pepper: Essential for rounding out the flavor.
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Lemon zest (optional): Intensifies the citrus aroma and gives an extra lemony kick.
Tips and Tricks
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Use fresh lemon juice – Bottled lemon juice lacks the same brightness
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Grate garlic finely – It blends better and distributes more evenly
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Make it creamy – Add 1 tablespoon of plain Greek yogurt or tahini for a creamier version
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Infuse extra flavor – Add fresh herbs like basil, dill, or parsley
Variations and Customizations
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Spicy Lemon Vinaigrette: Add a pinch of red pepper flakes or a dash of hot sauce
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Citrus Blend: Replace half the lemon juice with orange or lime juice
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Vegan Option: Use maple syrup instead of honey
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Low-Sodium: Reduce or omit salt and add more lemon zest for flavor
Pairing Suggestions
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Drizzle over mixed greens, arugula, or kale salads
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Toss with quinoa, farro, or couscous bowls
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Use as a marinade for grilled chicken, shrimp, or salmon
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Spoon over steamed or roasted vegetables like broccoli or asparagus
Storage Instructions
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Refrigeration: Store in a sealed container for up to 7 days
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Re-mix: Shake or whisk before each use to re-emulsify
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Freezing not recommended: Best made fresh or stored short-term
Popular Questions
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for flavor, but bottled can work in a pinch.
Can I make this in bulk?
Yes, simply double or triple the recipe for weekly meal prep.
Is this vinaigrette keto-friendly?
Yes, especially if you skip the honey or maple syrup.