Easy Lemon Vinaigrette.

A big bowl of salad with a jar of golden lemon vinaigrette dressing

Jay and I are attempting a Whole30(ish)/paleo/just say no to bread and sugar life (in exchange for a life that included a lot of ice cream). We started the day after Christmas so we could be ahead of all y’all with your resolutions. 😉 I’m an admitted salad non-enthusiast (except possibly as a vehicle for lots of croutons #caesarforlife)…but every once in awhile I meet one that I crave instead of just tolerate. It’s a short list: citrus kale salad, this yummy sweet onion dressing, and now we can add easy lemon vinaigrette to the lineup. It has a little garlic and a little heat, and a lot of light fresh lemon flavor. So, so good!

lemon juice and a bottle of olive oil to make easy lemon vinaigrette

Squeeze a couple of lemons (I love this handy little juicer that fits right onto a measuring cup) and add minced garlic, honey, and some red pepper flakes. Some friends of ours gave us a bottle of this reeealllly good olive oil and we don’t use it in just anything – but this dressing is worth it!

I’ve been making a salad with mixed greens, carrots, sliced bell peppers, some salami or bacon, and a little parmesan cheese. When those thin shavings of parmesan mix with the dressing…well, something magical happens. I’ve considered getting out a spoon to get the last little bits from the bottom of my salad bowl!

a view from above of golden-colored easy lemon vinaigrette

I love the golden color of this easy lemon vinaigrette, I love how easy it is to mix up, I love looking forward to salads (maybe this is a side effect of avoiding sugar? I love salad now?), and I love how each bite is lemony and bright with a wee little spicy kick. You need a jar in your fridge, too!

A big bowl of salad with a jar of golden lemon vinaigrette dressing

Easy Lemon Vinaigrette.

  • Author:
  • Prep Time: 7 minutes
  • Cook Time: 0 mininutes
  • Total Time: -25269530.516667 minute
  • Yield: about 3/4 cup dressing


1/4 cup lemon juice

1-2 cloves garlic, finely minced

1 Tablespoon honey

1/4 teaspoon salt

1/4-1/2 teaspoon black pepper

1/8 teaspoon crushed red pepper flakes

1/2 cup olive oil


Add all ingredients to a bowl and whisk, or put them directly into a jar and shake to combine. Drizzle over your salad and toss to serve (don’t forget some parmesan cheese shavings for extra magic)!


The dressing will keep in the fridge for a week or so. The olive oil may separate and turn solid in the fridge – I just microwave for about 10 seconds and then shake again to recombine it.

The dressing recipe is slightly adapted from How Sweet Eats House Salad

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