I’m sharing my version of Lemon Vinaigrette, a bright and refreshing salad dressing from Evolving Table. It’s ready in under five minutes using olive oil, fresh lemon juice and zest, honey, Dijon mustard, garlic, and herbs—perfect for drizzling over greens, vegetables, or grain bowls
Why You’ll Love This Recipe
I love how effortlessly this dressing comes together and how vibrant it tastes—I blend or shake everything until smooth with no need for emulsifiers. The fresh lemon gives vivid brightness, honey adds gentle sweetness, and Dijon mustard helps it emulsify beautifully. It perks up any salad or side with minimal effort
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Olive oil (extra-virgin or avocado oil)
• Fresh lemon juice
• Lemon zest
• Honey or agave nectar
• Dijon mustard (or yellow mustard)
• Garlic clove, crushed
• Fresh thyme, finely chopped (or other fresh herbs)
• Salt
directions
• Add olive oil, lemon juice and zest, honey, mustard, crushed garlic, chopped thyme, and salt to a blender or food processor.
• Blend for about 20–30 seconds until smooth and emulsified. Alternatively, whisk in a bowl or shake in a mason jar until well combined.
• Taste and adjust seasoning—add more lemon juice, honey, or salt as desired.
• Use immediately or refrigerate to let flavors meld further
Servings and timing
I found this recipe yields about 6 servings (roughly 2 Tbsp each). Prep takes only 5 minutes and there’s no cook time, so it’s ready in about 5 minutes total
Variations
I sometimes try these tweaks:
• Swap thyme for chopped basil or parsley depending on the salad.
• Substitute maple syrup or agave for honey for different sweetness profiles.
• Use avocado oil instead of olive oil for a milder flavor and smooth texture.
• Add a pinch of crushed red pepper or a little grated ginger to spice things up.
storage/reheating
I store this vinaigrette in an airtight container in the fridge for up to 1 week because of the fresh lemon, garlic, and herbs—it remains flavorful and safe to use. I let it come to room temperature and shake well before serving since separation is natural over time
FAQs
Can I whisk this by hand instead of blending?
I can whisk or shake it, and it works fine—though blending makes the emulsion smoother and more stable.
Is fresh lemon juice essential?
Absolutely—I find bottled lemon juice lacks brightness and freshness. Fresh juice and zest make a big difference
Do I need to use fresh herbs?
I highly recommend fresh thyme for the flavor lift. Dried herbs don’t contribute the same brightness the way fresh ones do.
How do I balance the flavors?
I taste after blending and adjust. If it’s too tart, I add honey. If too sweet, more lemon juice. Salt brings it all together.
Will this vinaigrette solidify when chilled?
No I don’t refrigerate the oil itself, but the dressing can thicken slightly when cold. I bring it to room temperature and shake before serving.
Conclusion
I’ve found this Lemon Vinaigrette recipe to be a simple yet transformative addition to everyday salads, roasted veggies, or grain bowls. With just a handful of clean ingredients, it delivers bright citrus flavor, balanced sweetness, and a fresh herbal note that lifts any dish. It’s one of my favorite go-to dressings precisely because it’s fast, flexible, and always delicious.
Print
Lemon Vinaigrette Dressing
- Total Time: 5 minutes
- Yield: 6 servings
Description
Bright, tangy, and fragrant homemade lemon‑based vinaigrette that dresses any greens or vegetables beautifully in just 5 minutes.
Ingredients
½ cup olive oil (or avocado oil)
1 tsp lemon zest (finely grated)
¼ cup fresh lemon juice (about 2 Tbsp for 6 servings)
2 Tbsp honey or agave nectar
1 tsp Dijon mustard (or yellow mustard)
1 clove garlic, crushed or finely minced
2 tsp fresh thyme, finely chopped
¼ tsp salt
Instructions
Zest the lemon before cutting and juicing it. This ensures maximum flavor from the zest.
In a high‑speed blender or mini‑food processor, combine the basil‑free version: lemon juice, lemon zest, honey, Dijon mustard, garlic, thyme, and salt. Pulse or blend until well mixed.
With the motor running, slowly stream in the olive oil until the vinaigrette is emulsified and smooth.
Alternatively, whisk well in a bowl or shake in a jar until combined—but blending yields a creamier texture.
Store in an airtight container in the refrigerator. Best used within 1 week (the dressing separates over time; shake well before using).
- Prep Time: 5 minutes
- Category: Appetizer
