lemon juice salad dressing
Today I am sharing a simple lemon juice salad dressing. It is vegan-friendly, paleo and naturally gluten-free. It is a basic recipe to share on the first day of the year.
Happy new year! Wooohoo 2016! And helloooo there new friends and old. Glad to see you here on this day of new beginnings and healthy resolutions.
By now you know I am not about to go off and declare that I am going on a New Year’s diet or anything crazy like that. You know I am a firm believer in finding the balance with eating tabbouleh instead of cake most of the time, having chocolate every day, getting plenty of exercise and intuitive eating. Somewhere in there it all works out for me. I am not saying this is the right thing for you and I’m not going to judge if you do want to go on a diet. But I am not going on a diet anytime soon.
Creating This Lemon Juice Salad Dressing
Echoing what I said last year in January, I am planning on cheerleading all of you who are choosing to take the time and effort to cook from scratch. I know how hard it is and I am so glad you’re here and we’re in this together. Go team! Go you!!
So for this New Year’s day, I am sharing one of the most basic, beginning of it all, type recipes. A simple lemon juice salad dressing. It’s a basic. This is also one of those recipes that is so simple that you don’t really need a recipe for it. Just put some ingredients in the blender. Whirl them up. Taste. Adjust if necessary. You’re done. Lemon vinaigrette. Viola! I’ve gone through the exercise of actually measuring out the ingredients for you so you don’t have to do the step of taste and adjust.
I started with fresh lemon juice. Because it is so acidic, I used one part lemon juice to two parts oil. Normally I follow a slightly different ratio that I explained when I shared my cider vinegar salad dressing recipe. In this case I stray from my usual formula so that the dressing isn’t too bracingly acidic.
This dressing is a good multi-purpose vinaigrette. It is great at this time of year when greens are on the bitter and robust side. The tartness of the dressing pairs well with the bitter greens and they balance each other. Try it with bitter sweet and tender Belgian endive with chopped egg and radishes, drizzle it over a blend of dandelion greens and romaine hearts or simply toss it with some earthy baby spinach. Feel free to add fresh chopped dill or tarragon to jazz it up.
This Lemon Juice Salad Dressing is Part of the Meal Prep Menu:
One more thing! This recipe is part of my Meal Prep Menu which also includes five make ahead dinners! In this plan, I give you the prep list, shopping list and plan to prep on the weekend, so you can have all your weeknight meals ready to go with 20 minutes (or less) of time in the kitchen!
- Monday: Stuffed Shells with Spinach and salad with this Lemon Juice Salad Dressing
- Tuesday: Cod Fish Tacos with refried black beans
- Wednesday: Sloppy Joes and Roasted Broccoli and Cauliflower with Cheese
- Thursday: Chicken and Wild Rice Soup
- Friday: Greek Pizza and lemony green beans
To get the full details, print your shopping list and get started, head over to the Meal Prep Menu to check it out!
More Salad Dressing Recipes:
- Blue Cheese Dressing, a much lighter version than what you find on a salad bar!
- Light Creamy Italian Dressing, a creamy old school dressing- lightened up!
- Kalamata Olive and Basil Vinaigrette, here’s one that will liven up even the simplest salads! Try it on cukes and tomatoes! Amazing.
- Maple Sherry Vinaigrette, one of my favorite dressings ever! Do not miss it!
- Carrot Ginger Dressing, this is my take on Japanese steak house dressing (aka Benihana dressing.)
- My creamy dreamy Tahini Dressing with lemon can be made vegan and Whole30!
Thanks so much for reading! If you make this lemon juice salad dressing, please come back to let me know by leaving a star rating and review!
One of my top dressing recipes: simple lemon juice salad dressing. Not too sour! This is so easy, you’ll never buy dressing again. Naturally gluten-free.
- ¼ cup fresh lemon juice
- 2 tablespoons chopped shallot
- 2 teaspoons Dijon mustard
- 2 teaspoons agave or honey
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup extra-virgin olive oil
- ¼ cup organic canola oil or avocado oil
- Blend lemon juice, shallot, Dijon, agave, salt and pepper in a blender or mini-prep. Add olive oil and canola oil and blend until smooth. Store in a jar in the refrigerator.
Store it in a jar in your refrigerator for up to 1 week.
Bring up to room temperature before tossing with salad if it solidifies in the fridge.
- Serving Size: 2 tablespoons
- Calories: 129
- Sugar: 0 g
- Sodium: 231 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 0 g