These 15 lemon vinaigrette recipes bring a burst of fresh flavor to salads and meals. From tangy herb vinaigrette to creamy tahini lemon dressings, each one adds a unique twist. These Lemon Salad Dressings are perfect for drizzling over roasted veggies or creating a bright, refreshing lemon salad.
Explore these simple and healthy Lemon Vinaigrette Recipes for a quick, zesty addition to any dish.
Creamy Lemon Vinegarette Dressing
This tangy and creamy vinaigrette is a flavorful addition to any salad. Nutritional yeast adds a savory depth, while fresh lemon and garlic bring a zesty punch. Perfect for drizzling over your favorite greens or roasted veggies.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yields: About 2 cups
Ingredients:
- 1 cup extra-virgin olive oil
- 1 cup fresh lemon juice
- ½ cup nutritional yeast
- 6 cloves garlic, finely minced
- 2 tablespoon Dijon mustard
- 2 teaspoon fine sea salt
- ½ teaspoon freshly cracked black pepper
Instructions:
- Combine all ingredients in a blender.
- Blend on high until the mixture is smooth and creamy.
Simple Lemon Vinaigrette Dressing (No Mustard)
Whisk together this fresh and vibrant lemon vinaigrette in just 5 minutes. With no mustard required, it’s perfect for those who want a lighter, cleaner dressing that elevates any salad. Plus, it’s free from refined sugar and additives, making it a clean and wholesome choice.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yields: About 1 cup
Ingredients:
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- ⅓ cup extra virgin olive oil
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon sea salt (or to taste)
- Optional: 1 teaspoon maple syrup (or to taste)
Instructions:
- In a small bowl, combine the lemon juice, garlic, and Dijon mustard (if using).
- Gradually add olive oil in a thin stream while whisking constantly to emulsify.
- Season with sea salt and black pepper to taste. If desired, add maple syrup for a touch of sweetness.
- Serve over your favorite salad or roasted veggies.
Tangy Apple Cider Lemon Vinaigrette
This homemade apple cider lemon vinaigrette beats store-bought options every time! Made with simple ingredients, it’s both tangy and healthy. Perfect for salads or as a drizzle over roasted veggies, this dressing is quick, easy, and full of flavor.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yields: About 1 cup
Ingredients:
- ½ cup apple cider vinegar
- 2 tablespoons fresh lemon juice
- 2 teaspoon maple syrup (or honey)
- 2 garlic clove, grated
- ½ teaspoon Dijon mustard
- ½ teaspoon sea salt
- Freshly ground black pepper
- ½ cup extra-virgin olive oil
Instructions:
- In a small bowl, whisk together the apple cider vinegar, lemon juice, maple syrup, garlic, mustard, salt, and black pepper.
- Slowly drizzle in the olive oil while whisking until the dressing emulsifies. Alternatively, combine all ingredients in a jar with a tight-fitting lid and shake well.
Avocado Oil Lemon Herb Vinaigrette
This quick and flavorful avocado oil dressing comes together in just 5 minutes. With bright lemon, fragrant herbs, and a hint of sweetness from maple syrup, it’s the perfect complement to any salad. Light, creamy, and full of vibrant flavor!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yields: About 2 cups
Ingredients:
- 1 cup avocado oil
- ½ cup fresh lemon juice
- 4 tablespoons maple syrup
- 2 clove garlic, minced
- 1 tablespoon Dijon mustard
- 4 tablespoons fresh herbs, chopped
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions:
- Combine all ingredients in a jar and shake well until mixed and slightly creamy.
- Alternatively, whisk all ingredients (except herbs) in a bowl until blended. Stir in the fresh herbs.
Roasted Brussels Sprouts with Lemon Vinaigrette
These crispy Brussels sprouts are roasted to perfection and finished with a tangy lemon vinaigrette. The combination of Dijon mustard and fresh lemon adds a zesty finish to the rich, caramelized flavor of the sprouts. A simple, flavorful side dish in just 30 minutes!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Serves: 4
Ingredients:
- 2 tablespoons olive oil, divided
- 2 tablespoons lemon juice
- 1 (12 oz) package Brussels sprouts, halved
- 1 teaspoon kosher salt
- 1 tablespoon minced garlic
- 1 tablespoon Dijon mustard
Instructions:
- Preheat the oven to 425°F. Toss the halved Brussels sprouts with 1 tablespoon of olive oil, salt, and garlic. Arrange on a rimmed baking tray and roast for 18-22 minutes until golden and crispy.
- While the sprouts roast, whisk together the remaining olive oil, lemon juice, mustard, and honey until smooth.
- Once the Brussels sprouts are tender and browned, drizzle the lemon vinaigrette over them on the pan. Gently toss and serve warm.
Zesty Lemon Balsamic Vinaigrette
This quick and easy lemon balsamic dressing comes together in under 5 minutes. With the perfect balance of tangy lemon, rich balsamic vinegar, and a hint of garlic, it’s ideal for salads, dipping, or marinating meat. A versatile, flavorful dressing to keep on hand.
- Prep Time: 5 minutes
- Yields: 4 servings
Ingredients:
- ¼ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons fresh lemon juice
- 1 clove garlic, peeled and minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions:
- In a small bowl, whisk together balsamic vinegar, lemon juice, garlic, salt, and pepper.
- While whisking, slowly drizzle in the olive oil until the dressing is smooth and fully combined.
- Transfer to a bottle or jar with a lid and shake well before using.
Tangy Lemon Blueberry Vinaigrette
This refreshing lemon blueberry vinaigrette adds a burst of flavor to any salad. A blend of fresh blueberries, tangy lemon, and olive oil makes it perfect for summer dishes. Shake well before serving, and feel free to adjust the sweetness by adding more blueberries if desired.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yields: 10 servings
Ingredients:
- ½ cup olive oil
- ½ cup white vinegar
- ¼ cup fresh blueberries
- 1 lemon, juiced
- 1 teaspoon sesame seeds
Instructions:
- In a blender, combine olive oil, vinegar, blueberries, and lemon juice. Blend until smooth.
- Stir in sesame seeds and mix until well combined.
- Shake well before using and adjust sweetness by adding more blueberries if needed.
Keto Lemon Vinaigrette
This tangy, keto-friendly lemon vinaigrette is a versatile dressing for salads, grilled vegetables, or meats like chicken and fish. With fresh lemon juice and zest, it’s quick to make and a must-have in your low-carb kitchen!
- Total Time: 5 minutes
- Yield: 3 servings
Ingredients:
- 1 teaspoon finely grated lemon zest
- 1 ½ tablespoons fresh lemon juice
- ¼ cup extra virgin olive oil
- ½ teaspoon Dijon mustard
- 1 teaspoon granulated sugar substitute
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions:
- Combine all ingredients in a small jar or container with a lid.
- Tighten the lid and shake until well blended.
- Drizzle over your favorite low-carb salads or grilled dishes.
Simple Lemon Vinaigrette (No Dijon)
This bright and tangy lemon vinaigrette is perfect for fresh spring salads. With just a few ingredients, it’s easy to whip up and complements any light greens, such as mixed salad greens, walnuts, and shaved vegetables. A versatile dressing to keep on hand all season long.
- Total Time: 5 minutes
- Yield: 1 ⅔ cups
- Diet: Vegan
Ingredients:
- ⅓ cup fresh lemon juice
- ⅓ cup white balsamic vinegar
- 2 teaspoons honey or maple syrup
- 1 teaspoon kosher salt
- 1 cup olive oil
Instructions:
- In a medium bowl, whisk together lemon juice, vinegar, honey, and salt.
- Gradually whisk in olive oil until the dressing is emulsified.
- Taste and adjust with additional salt, honey, vinegar, or oil as needed.
- Store in the fridge for up to 2 weeks. Bring to room temperature before use and whisk or shake before serving.
Zesty Lemon Vinaigrette (No-Sugar)
This light and zesty lemon vinaigrette is a simple, no-sugar option for any salad or roasted veggie dish. It’s quick to make and easy to customize with fresh herbs or a dash of honey if desired.
- Prep Time: 5 minutes
- Serves: 6-8
Ingredients:
- ¼ cup fresh lemon juice
- 1 small garlic clove, grated
- 1 teaspoon Dijon mustard
- ¼ teaspoon sea salt (more to taste)
- Freshly ground black pepper
- ½ teaspoon honey or maple syrup (optional)
- ¼ to ⅓ cup extra-virgin olive oil
- ½ teaspoon fresh or dried thyme (optional)
Instructions:
- In a small bowl, whisk together lemon juice, grated garlic, mustard, salt, pepper, and honey or maple syrup (if using).
- Slowly drizzle in the olive oil while whisking to emulsify. Alternatively, combine all ingredients in a jar with a tight lid and shake to mix.
- Taste and adjust the seasoning as needed. If it’s too tangy, add more olive oil to balance the flavors.
Meyer Lemon Vinaigrette
When Meyer lemons are in season (November to March), grab a few to make this refreshing vinaigrette. Sweeter and less acidic than regular lemons, Meyer lemons add a delicate citrus flavor to your dishes without the need for added sugar. This dressing is perfect for kale salad, roasted vegetables, or even grilled salmon.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Servings: 4
- Yield: ¾ cup
Ingredients:
- ¼ cup extra-virgin olive oil
- 3 tablespoons fresh Meyer lemon juice
- 1 tablespoon white balsamic vinegar
- 1 tablespoon freshly grated Parmesan cheese
- 1 small garlic clove
- ½ teaspoon Meyer lemon zest
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions:
- Combine olive oil, Meyer lemon juice, balsamic vinegar, Parmesan, garlic, zest, salt, and pepper in a small blender or food processor.
- Blend for 30 to 45 seconds, or until the dressing is smooth and well emulsified.
Lemon-Parmesan Vinaigrette
A quick and flavorful vinaigrette made with lemon, Parmesan, and a hint of honey—perfect for elevating any salad.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Servings: 6
- Yield: About 1 cup
Ingredients:
- ½ cup fresh lemon juice
- ½ cup extra-virgin olive oil
- ½ cup grated Parmesan cheese
- 1 tablespoon honey
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions:
- Combine all ingredients in a mason jar or another container with a tight-fitting lid.
- Secure the lid and shake well until fully mixed and emulsified.
- Store leftovers in the fridge for up to a few weeks. Enjoy while it lasts!
Lemon Parsley Vinaigrette Dressing
A refreshing, zesty dressing with fresh parsley and lemon, perfect for elevating simple salads or roasted vegetables.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Servings: 2
- Yield: 1/3 cup
Ingredients:
- 1/4 preserved lemon peel (optional)
- 1/2 cup minced fresh parsley
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 small garlic clove, minced (optional)
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dry mustard
Instructions:
- If using preserved lemon, rinse off the pulp and mince the peel.
- In a small bowl, whisk together all the ingredients until well combined.
- Taste and adjust the seasoning as needed. Add more olive oil if the dressing is too tangy.
- Serve immediately or store, covered, in the fridge for up to a week. (Note: The olive oil may solidify when chilled, but it will return to its liquid state once brought to room temperature.)
Lemon Poppy Seed Vinaigrette Dressing
A sweet and tangy dressing that pairs perfectly with light, fresh salads—perfect for spring and summer meals!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Servings: 8
Ingredients:
- ½ cup extra virgin olive oil
- 1 tablespoon finely grated lemon zest
- ¼ cup freshly squeezed lemon juice (from about 1-3 lemons)
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 1 tablespoon poppy seeds
- ½ teaspoon fine sea salt (or less if using table salt)
Instructions:
- Whisk all the ingredients together in a bowl until smooth.
- Store in a clean, tightly sealed jar in the fridge for up to 5 days.
Lemon Tahini Vinaigrette Dressing
This creamy tahini dressing adds richness and zest to any salad, roasted veggies, or grain bowls. A versatile dressing that’s quick to whip up!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Servings: 4 to 6
Ingredients:
- ¼ cup smooth tahini
- 3 tablespoons water (more if needed)
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon maple syrup
- 1 teaspoon toasted sesame oil
- 1 small garlic clove, grated
- ¼ teaspoon sea salt
Instructions:
- In a small bowl, whisk together the tahini, water, lemon juice, olive oil, maple syrup, sesame oil, garlic, and salt until smooth.
- If the dressing is too thick, add more water, ½ tablespoon at a time, until it reaches your desired drizzleable consistency.