Honey Lemon Salad Dressing
Honey Lemon Salad Dressing is the kind of thing that makes eating salads way more exciting. It’s sweet, tangy, and comes together in less than five minutes with stuff you probably already have in your kitchen.
The honey balances out the lemon’s tartness, olive oil gives it a silky finish, and a little mustard and salt pull everything together. Drizzle it over fresh greens, mix it with roasted veggies, or even use it as a quick marinade. The flavor of this dressing makes everything taste fresher and brighter.
What You Need
- Lemon Juice: The juice from one whole lemon. Use fresh lemon juice, not bottled.
- Lemon Zest: Zest the lemon with a microplane.
- Honey: Local honey is helpful to those with seasonal allergies.
- Dijon Mustard: Use a good-quality creamy dijon. Don’t use a whole-grain mustard, or the vinaigrette will have chunks in it.
- Thyme: Use dried thyme. Fresh thyme will not last as long in the dressing.
- Salt: Sea salt or kosher salt are best.
- Black Pepper: Coarse or medium-coarse ground pepper
- Garlic: Use fresh garlic cloves and grate them with the microplane with which you grated the lemon zest.
- Oil: We like extra-virgin olive oil but avocado oil is a good substitute.
How to Make it
Zest the lemon on a finer grater of microplane. Grate the garlic finely, also.
Add the lemon juice, garlic, lemon zest and spices to a cruet or a mason jar with a lid.
Add extra-virgin olive oil to the jar. Screw the cap onto the jar and shake vigorously for a minute or so. The dressing can also be mixed with a whisk or an immersion blender, if you make it in a small bowl, or mix it in a small food processor to make it emulsify.
How to Use This Salad Dressing
- Use it as a dressing for your favorite salads. We love it on this Roasted Vegetable Salad but it’s also delicious on a green salad.
- It’s the perfect marinade for chicken, seafood and fish.
How to Store it
Store this Honey lemon vinaigrette dressing in a jar, cruet or another airtight container in the fridge for a week or more. Take it out an hour before you use it for salads so the oil can warm up to room temperature.
More Homemade Dressings
- Thousand Island Dressing
- Rhubarb Vinaigrette
- Blackberry Salad Dressing
- Garlic Scape Vinaigrette
- Chive Vinaigrette
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Enjoy. And have fun cooking!
Honey Lemon Salad Dressing
Ingredients
- ¼ cup lemon juice
- 1 tablespoon finely grated lemon zest from one lemon
- 2 cloves garlic
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon Fresh ground black pepper to taste
- ½ cup Extra Virgin Olive Oil
Instructions
- Zest the lemon on a finer grater or microplane. Grate the garlic finely, also. Juice the lemon.¼ cup lemon juice, 1 tablespoon finely grated lemon zest, 2 cloves garlic
- Add the lemon juice, garlic, lemon zest, mustard and spices to a cruet or a mason jar with a lid.1 tablespoon honey, 1 teaspoon Dijon mustard, ¼ teaspoon dried thyme, ¼ teaspoon salt, ¼ teaspoon Fresh ground black pepper to taste
- Add extra-virgin olive oil to the jar. Screw the cap onto the jar and shake vigorously for a minute or so. The dressing can also be mixed with a whisk or an immersion blender, if you make it in a small bowl, or mix it in a small food processor to make it emulsify.½ cup Extra Virgin Olive Oil
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
- Use it as a dressing for your favorite salads. We love it on this Roasted Vegetable Salad but it’s also delicious on a green salad.
- It’s the perfect marinade for chicken, seafood and fish.
