Lemon Vinaigrette Salad Dressing is a bright, zesty, and incredibly versatile dressing that enhances the flavor of any green salad—especially kale. With just a few clean ingredients, this vegan, gluten-free, and paleo-friendly vinaigrette adds the perfect balance of citrus tang, mild sweetness, and sharp Dijon depth. It’s an ideal addition to your weekly meal prep, holiday table, or everyday healthy eating routine.

Why You’ll Love This Recipe

Quick and easy: Ready in under 5 minutes with no cooking required.
Bright, clean flavor: Lemon juice brings freshness that enhances any salad.
Versatile pairing: Works with kale, arugula, spinach, or mixed greens.
Healthy and homemade: No additives, preservatives, or excess sodium.
Diet-friendly: Naturally vegan, gluten-free, and paleo with maple syrup option.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 small garlic clove, finely minced or grated
1 tsp Dijon mustard
1 tsp honey or maple syrup (for vegan option)
2 tbsp fresh lemon juice
3 tbsp extra virgin olive oil
pinch of salt
freshly ground black pepper, to taste

Directions

1. Combine the Ingredients:

In a small mixing bowl or jar, whisk together the garlic, Dijon mustard, honey (or maple syrup), and lemon juice.

2. Emulsify:

Slowly drizzle in the olive oil while whisking continuously to form a smooth emulsion.
Alternatively, shake all ingredients together in a tightly sealed jar until well blended.

3. Season:

Add a pinch of salt and a few grinds of black pepper. Taste and adjust as needed.

4. Serve or Store:

Use immediately on your favorite salad or store in the refrigerator for up to 1 week. Shake well before each use.

Servings and timing

Servings: 1 (about ¼ cup, enough for 1–2 salads)
Prep time: 5 minutes
Total time: 5 minutes

Variations

Creamy version: Add 1 tablespoon Greek yogurt or tahini for a richer texture.
Herbed: Mix in chopped fresh herbs like parsley, basil, or thyme.
Zesty upgrade: Add a bit of lemon zest for extra citrus flavor.
Spicy: Include a pinch of red pepper flakes for heat.

Storage/Reheating

Store in a small airtight jar in the refrigerator for up to 7 days. Shake or whisk again before serving as separation is natural. Do not freeze.

FAQs

Can I make this without mustard?

Yes, but mustard helps emulsify the vinaigrette. If omitted, shake vigorously before each use.

Can I double or triple the recipe?

Absolutely—this recipe scales easily for batch prep or group servings.

What’s the best type of olive oil to use?

Use a high-quality extra virgin olive oil for the best flavor.

How long will this vinaigrette last in the fridge?

Up to 1 week when stored properly in an airtight container.

Is this dressing keto-friendly?

Yes, if you use a keto-approved sweetener or omit the honey/maple syrup.

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for best flavor, but bottled works in a pinch.

Is this dressing good for meal prep?

Yes, it holds up well and can be made ahead for the week.

Can I use garlic powder instead of fresh garlic?

Yes, use ⅛ teaspoon garlic powder if fresh isn’t available.

Will it separate in the fridge?

Yes, natural separation is normal. Shake or stir before serving.

What salads pair best with this?

Kale, arugula, spinach, quinoa bowls, or roasted vegetable salads are excellent options.

Conclusion

Lemon Vinaigrette Salad Dressing is a simple, wholesome dressing that brings brightness and balance to any dish. Whether you’re elevating a kale salad or looking for a healthy dressing alternative, this quick recipe is a must-have in your repertoire. Clean, crisp, and full of flavor—it’s the perfect finishing touch for any seasonal or everyday salad.

Lemon Vinaigrette Salad Dressing

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Author: Mari
Total Time: 5 minutes
Yield: 1 serving (~½ cup)
Diet: Vegan

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Description

This Lemon Vinaigrette Salad Dressing is a bright, healthy option that pairs perfectly with kale, arugula, or mixed greens. Made with fresh lemon juice, garlic, Dijon mustard, and a touch of honey or maple syrup, this vinaigrette is vegan, gluten-free, and paleo-friendly—a must-have for your go-to healthy salad dressing recipes.

Ingredients

2 tbsp fresh lemon juice
1 small garlic clove, finely minced or grated
1 tsp Dijon mustard
1 tsp honey or maple syrup (adjust to taste)
1/4 tsp sea salt
Freshly ground black pepper, to taste
1/4 cup extra virgin olive oil

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Instructions

In a small mixing bowl or jar, combine the lemon juice, garlic, Dijon mustard, honey or maple syrup, salt, and pepper.
Whisk while slowly drizzling in the olive oil to emulsify the dressing. Alternatively, seal the jar and shake vigorously until well combined.
Taste and adjust seasoning if needed. Add more honey/maple for sweetness or lemon juice for extra zing.

Notes

This dressing is best fresh but can be refrigerated for up to 1 week.
Shake or stir before using if separation occurs.
Pairs well with kale, arugula, grilled veggies, or even roasted potatoes.

Prep Time: 5 minutes
Category: Salad Dressing
Method: No-Cook / Whisked
Cuisine: American