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a glass pitcher of dressing with a wedge of lemon

The Best Lemon Vinaigrette

  • Author: Katie Webster
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 1 cup 1x
  • Category: Salad Dressing
  • Method: small appliance
  • Cuisine: American

Description

This simple lemon juice vinaigrette is so simple and easy but it goes with dozens of salad combinations! Serve it with a Greek salad or over spinach with cherry tomatoes and you can’t go wrong!


Scale

Ingredients

  • 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

Instructions

  1. Blend lemon juice, shallot, Dijon, agave, salt and pepper in a blender or mini-prep.
  2. Add olive oil and canola oil and blend until smooth.
  3. Store in a jar in the refrigerator.

Notes

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.


Nutrition

  • 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
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