Print Recipe
I often post salad recipes with a dressing but this easy lemon vinaigrette recipe is so versatile, you can use it on everything. In fact, it’s my new goto for salads, cooked veggies like Brussel Sprouts, broccoli or asparagus, and grains like quinoa, couscous and rice. I even drizzle over grilled fish. It’s fresh and vibrant and brightens up every dish. Best of all, it’s so delicious and comes together very quickly, that like me, you’ll make it again and again.
Tip: The lemon vinaigrette will keep in an airtight container or jar for up to a week.
Reviews:
COOK TIME 5 minutes
Course Easy
Cuisine American, Dairy Free
Serving 4 people, 5 people
Ingredients:
| 1. | 1/4 cup fresh lemon juice |
| 2. | 1 small garlic clove, minced |
| 3. | 1 teaspoon dijon mustard |
| 4. | 1/4 teaspoon sea salt |
| 5. | Fresh ground black pepper |
| 6. | 1/2 teaspoon raw organic honey |
| 7. | 1/4-1/3 cup extra-virgin olive oil |
| 8. | 1/2 teaspoon dried thyme |
| 9. | 1/2 teaspoon dried oregano |
Directions:
Step 1.
In small bowl whisk together the lemon juice, garlic, dijon mustard, salt, pepper, and honey.
Step 2.
Drizzle in the olive oil while whisking and continue to whisk until dressing is emulsified.
Alternatively, combine all ingredients in a jar with a tight fitting lid, and shake to combine.
Step 3.
Add thyme and oregano if using, to taste. Store in fridge up to a week. The olive oil will solidify a little in the fridge. To soften, let dressing sit at room temperature for a few minutes, and give it a stir before using.
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