Lemon Vinaigrette Dressing Recipe – Inspired by Evolving Table

Lemon Vinaigrette Dressing : if you’re craving a light, tangy, and healthy dressing that elevates any salad or roasted veggie dish, you’re in the right place. This lemon vinaigrette is inspired by the fan-favorite recipe from Evolving Table, but with added tips, variations, and ideas to make it your own.

Simple to make and packed with fresh flavor, this recipe is perfect for anyone who loves zesty salad dressings without the heaviness of cream-based ones. Plus, it stores well, so you can meal prep it ahead of time.

🥄 What Is Lemon Vinaigrette?

Lemon vinaigrette is a classic, oil-and-acid-based dressing that uses fresh lemon juice for a bright, citrusy zing. It typically combines:

• Fresh lemon juice
• Extra virgin olive oil
• Dijon mustard
• Garlic
• Salt and pepper

Compared to creamy dressings, it’s lighter and usually healthier. Plus, with the right ratio, the acidity and oil emulsify beautifully into a silky-smooth texture.

Want to learn more about oil choices? Check out the types of olive oil to find your best match. The better the oil, the better the taste.

And what’s the magic behind that creamy, unified texture? It’s all about emulsification. Learn the science behind it in this guide on how emulsification works.

🥗 Ingredients You’ll Need

Here’s what you’ll need for a basic lemon vinaigrette:

• ¼ cup fresh lemon juice (about 1-2 lemons)
• ½ cup extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon minced garlic (or 1 small clove)
• Salt and pepper to taste
• Optional: 1 teaspoon honey (for sweetness), chopped herbs (parsley, thyme)

👩‍🍳 How to Make Lemon Vinaigrette

Making lemon vinaigrette is quick and beginner-friendly.

Step-by-step:

• Juice the lemons: Fresh juice is key. Avoid bottled — it lacks flavor and brightness.
• Whisk or blend: Combine lemon juice, mustard, garlic, salt, and pepper. Slowly drizzle in olive oil while whisking until the dressing emulsifies.
• Taste and adjust: Add honey for sweetness or more oil if it’s too tangy.
• Store it: Pour into a mason jar and refrigerate.

💡 Pro Tip: If your vinaigrette separates in the fridge, just shake it vigorously or re-whisk it before using.

🍯 Variations to Try

Want to jazz it up a bit? Here are some fun twists:

• Honey Lemon Vinaigrette: Add 1 teaspoon honey or maple syrup for a touch of sweetness.
• Herb Lemon Vinaigrette: Toss in chopped fresh herbs like parsley, basil, or thyme.
• Spicy Lemon Vinaigrette: Add a pinch of red pepper flakes or cayenne for heat.

🧊 How to Store It

• Store in a sealed glass jar or bottle.
• Keep refrigerated for up to 7 days.
• If it solidifies or separates, let it sit at room temp for 5–10 minutes, then shake or whisk.

🍽️ Best Uses for Lemon Vinaigrette

This dressing is super versatile! Here are a few delicious ways to use it:

• Over leafy greens like arugula, kale, or spinach
• As a dressing for grain bowls or pasta salads
• Drizzled on roasted vegetables
• As a marinade for chicken, shrimp, or tofu
• Over grilled white fish

💪 Health Benefits of Lemon Vinaigrette

Why choose a lemon vinaigrette over other dressings?

• It’s lower in calories and fat than creamy options
• Rich in heart-healthy fats from olive oil
• Full of antioxidants from lemon and garlic
• Naturally dairy-free and gluten-free

Need more convincing? Take a peek at the health benefits of garlic and feel even better about your lunch!

🚫 Common Mistakes to Avoid

Making your first homemade dressing? Avoid these pitfalls:

• Using bottled lemon juice – It’s just not the same.
• Wrong oil-to-acid ratio – Start with a 2:1 ratio and tweak to taste.
• Overmixing or undermixing – You need a smooth, emulsified texture.
• Skipping taste tests – Always adjust salt, acid, and oil.

❓ FAQs – Lemon Vinaigrette Questions Answered

How long does lemon vinaigrette last in the fridge?

Up to 1 week in a sealed jar. Shake well before each use.

Is vinaigrette dressing healthy?

Yes! Especially when made with olive oil and fresh lemon juice. It’s free from preservatives and additives found in bottled dressings.

Can I use other citrus besides lemon?

Absolutely! Try lime, orange, or even grapefruit for a twist.

Why is my vinaigrette separating?

It’s natural. Just shake or whisk again to re-emulsify.

What can I substitute for Dijon mustard?

Try stone-ground mustard, yellow mustard, or even a bit of Greek yogurt.

Can I make lemon vinaigrette without oil?

Yes, but it’ll be more acidic and less creamy. You can use Greek yogurt, tahini, or avocado as a base.

✅ Final Tips & Wrap-Up

Making your own lemon vinaigrette is quick, easy, and deliciously healthy. Once you try it, you may never go back to store-bought dressings again.

• Double or triple the batch for meal prep
• Try different oils and acids to switch up the flavor
• Use it as a marinade, not just a salad dressing!