Step up your salad game with my delightfully tangy, terrifically thrifty Honey Lemon Vinaigrette recipe. This fresh and fabulous salad dressing is made in 5 minutes with just 8 basic ingredients including salt & pepper—perfect for a speedy side salad or farmer’s market haul!
As soon as the ground thaws after winter, my veggie-loving cravings go into overdrive and salad becomes a regular dinner feature. Whether it’s a beefed up grilled steak salad, a spicy Southwest chicken salad, or a zesty taco salad, if you put a pile of crunchy lettuce and colorful vegetables on my plate, I’m a happy girl!
But, as any veggie aficionado knows, a salad is only as good as its dressing. Luckily, this simple lemon vinaigrette wins top marks. It’s bright, tart, and herbaceous. And, despite being dairy-free, it has a creamy-dreamy texture thanks to the addition of dijon mustard—a deliciously flavorful emulsifier.
Even better, making your own salad dressing is a snap! Just toss everything in a mason jar and shake until combined. And, unlike store-bought salad dressings, this budget-friendly lemony vinaigrette is all-natural—no preservatives, artificial colors, or chemical-ly sounding ingredients whatsoever.
Jump to:
- What is lemon vinaigrette dressing?
- What does it taste like?
- Why You’ll Love This Easy Lemon Vinaigrette Recipe
- Ingredients Needed
- Substitutions
- How To Make Honey Lemon Vinaigrette
- Optional Variations & Dietary Adjustments
- Serving Suggestions
- Recipe Success Tips
- Storage Directions
- Homemade Lemon Honey Vinaigrette Nutrition
- Pricing Info
- FAQs
- Other Lemon Recipes
- Recipe
What is lemon vinaigrette dressing?
At its most basic, a “vinaigrette” is a mixture of a mild acid (most often vinegar or citrus juice) and oil, often flavored with other additions like herbs, garlic, sweeteners, or mustard. These yummy mixtures can be used for dressing salads, acting as marinades, or otherwise adding punchy flavor to meals.
This honey dijon lemon herb vinaigrette is a potent mix of freshly squeezed lemon juice, woodsy thyme, sweet honey, and a touch of sharp mustard. Yum! The universal compatibility of lemon with just about any savory food makes it extraordinarily versatile—it’s equally delicious drizzled over roasted veggies, grain bowls, baby greens, or elaborate entrée salads!
What does it taste like?
My homemade honey lemon vinaigrette is, in a word, lovely. It’s perfectly balanced with puckery lemon acidity, honeyed sweetness, fresh, herby thyme, spicy dijon mustard, and rich avocado oil. It’s light and piquant, adding the perfect foil to the sweetness of roasted veggies, bitterness of endives, and vegetal, green flavor of your favorite lettuces.
Why You’ll Love This Easy Lemon Vinaigrette Recipe
- Quick & Easy – If you’ve yet to make your own salad dressing, you’ll be pleasantly surprised at how simple it is to do. Just measure, whisk, and use!
- Just 8 Ingredients – If you have lemons on hand, I’d bet you have everything else you need to make this lemon herb vinaigrette in the pantry.
- Wholesome & Budget-Friendly – Around these parts, a 16-ounce bottle of store-bought salad dressing runs anywhere from $4-10—and most of them are loaded with cheap, low-quality, inflammatory oils (e.g. soybean oil), refined sugar and HFCS, artificial colors, emulsifiers, and preservatives. My homemade lemon vinaigrette has none of that and is competitively priced with the lower end of the scale!
Ingredients Needed
As promised, you only need a handful of ingredients to make this honey lemon dijon vinaigrette. Here’s what to grab:
- Avocado Oil – Not only is avocado oil extraordinarily heart healthy, it also has a neutral flavor profile so all the other flavors can shine and a high smoke point, which makes it an excellent choice if you’re using this vinaigrette as a grilling marinade.
- Fresh Lemon Juice – “Fresh” is the operative word here—bottled lemon juice has a bitter undertone on account of added lemon essential oils (which come from the rind). You’ll need about 1-2 lemons for a batch.
- Honey – Adding a touch of sweetness helps to balance out the acidity of lemon juice, and honey is a natural pair!
- Dijon Mustard – Not only is the spicy, wine-tinged flavor of dijon mustard yummy—it also works as an emulsifier. This means it helps to hold the lemon juice in suspension with the oil instead of remaining separate.
- Fresh Thyme Leaves – The woodsy, lemony, minty, floral flavor of thyme adds a yummy freshness to our salad dressing.
- Garlic Powder, Salt, & Black Pepper – Just a few spice cabinet staples are all you need.
Substitutions
Out of something you need? Not to worry—there are easy swaps you can use!
- Avocado Oil – Olive oil is a great substitute, especially if you have a flavorful cold-pressed finishing oil on hand that has a fruity, peppery, vegetal, or floral flavor profile. Note that you shouldn’t use EVOO for any marinades as the smoke point is rather low. Alternatively canola oil is another relatively healthy neutral-flavored oil.
- Fresh Lemon Juice – Rather than reaching for bottled lemon juice, try swapping in a light-colored vinegar—white wine vinegar, white balsamic, or rice vinegar would all be great. You can also use darker options like red wine vinegar or sherry vinegar—while the flavor will be different, it will still be delicious!
- Honey – I prefer using unrefined liquid sweeteners whenever possible, especially for salad dressing since you don’t need to work hard for it to dissolve. Good options include maple syrup or agave nectar.
- Dijon Mustard – You can use an equal amount of another type of mustard (e.g. spicy brown, honey mustard, or even yellow mustard) ~or~ swap in ⅓ as much dry mustard powder.
- Fresh Thyme Leaves – Don’t have fresh thyme? Swap in ⅓ as much dried thyme leaves! If you go this route, try and let your lemon thyme vinaigrette rest in the fridge for about an hour before using to let the flavors be drawn out.
- Garlic Powder – You can swap the garlic powder for an equal amount of onion powder for a similar sweetness. For a bit more kick, use one small, finely minced clove of fresh garlic or about a teaspoon of minced shallot.
How To Make Honey Lemon Vinaigrette
This easy salad dressing comes together in just a few simple steps:
Step 1: Squeeze fresh lemon juice into a glass.
Step 2: Add the remaining ingredients.
Step 3: Whisk until fully emulsified and well combined.
Step 4: Store in an airtight container in the fridge for up to 7 days, or serve immediately!
Optional Variations & Dietary Adjustments
- Sugar-Free – While there isn’t much sugar in this honey mustard lemon vinaigrette, I know some folks are on a strict no-sugar diet. If that’s the case, try swapping in a touch of monkfruit to taste.
- Salt-Free – If salt is on the diet no-no list, try swapping in a salt alternative like potassium chloride (unless you have kidney issues) ~or~ just omit it. The acidity in the lemon should provide plenty of flavor.
- Vegan – Honey isn’t considered vegan, so swap in maple syrup or agave nectar instead.
- Creamy Lemon Vinaigrette – Instead of using dijon, add mayonnaise for a creamier take. You can also add a dollop of Greek yogurt or sour cream if you like.
- Use Vinegar – The ratio of acid to oil in a vinaigrette remains the same, regardless of what kind of acid you use. Have fun experimenting with different types of vinegar to find your favorite!
Serving Suggestions
I obviously like to use this honey lemon vinaigrette for salad, but you don’t need to feel limited! Here are a few other ways to put it to work:
- As a marinade. Soak your favorite meat in this lemony vinaigrette before cooking to infuse it with bright, citrusy flavor. Just remember that acid will eventually unravel proteins and make the meat mushy, so you don’t want to overdo it! For beef and pork, don’t go longer than 12-24 hours; poultry shouldn’t be marinated for longer than about 6-12 hours; and fish shouldn’t be marinated for longer than 30 minutes to an hour. If you want to meal prep your marinated meat, toss it with the vinaigrette in a freezer bag, then freeze. When you’re ready to cook, defrost in the fridge and use as quickly as possible. ALSO, note that you’ll want to pick the oil you use wisely—opt for something with a high smoke point, especially if you’ll be cooking using high-heat methods like grilling or searing.
- As a drizzle. If you’re eating a meal that tastes a little bland, try drizzling a bit of this punchy lemon vinaigrette over the top. It’s an easy way to amp up the interest!
- In grain bowls. When most people think of salads, romaine, arugula, baby greens or spinach usually come to mind. But, don’t forget about the magic of whole grains! This lemon honey vinaigrette is the perfect addition to Buddha bowls, rice bowls, and other grain-based meals.
- For mayo-free coleslaw. Try tossing thinly shredded cabbage in this lemon vinaigrette, then let it sit for about 30 minutes. It’s the perfect slaw for grilled fish or fish tacos!
Have any other brilliant uses for homemade vinaigrette? Let me know in the comments below!
Recipe Success Tips
- Roll your lemons firmly against the cutting board for about 10-15 seconds before slicing in half to extract as much juice from them as possible. Once they’re squeezed, toss them in a pitcher of water and pop it in the fridge for a few hours for a free batch of fruit-infused water!
- The easiest way to strip thyme is to hold the top of the stem with your non-dominant hand, then use your dominant hand to lightly pinch on either side, sliding downwards against the natural growing pattern of the leaves.
- Whisking from side to side is more efficient (and easier) than whisking in a circle. Alternatively, use a glass with a screw-on lid so you can just shake the vinaigrette until it’s well-mixed.
- Double or triple the salad dressing recipe for easy meal prep! It’s just as fast to make a larger batch, and will keep well in the fridge for a week.
Storage Directions
- Refrigeration – Honey lemon vinaigrette will keep for up to 7 days in an airtight container in the fridge.
- Freezing – You can also freeze vinaigrette for up to 6 months, then defrost overnight in the fridge or a few hours at room temperature when you’re ready to use it.
- Reheating – Most often, salad dressing should be cold so you don’t wilt your greens. However, if you’re making a grain bowl or hot salad, feel free to zap the mixture in a microwave-safe glass in 15 second increments until it reaches the desired temp. Note that you may want to cover the top so the oil doesn’t spatter and pop.
Homemade Lemon Honey Vinaigrette Nutrition
This citrusy vinaigrette packs about 179 calories per 2 tablespoon serving. Most of that comes from the 18 grams of heart-healthy fats from the avocado oil, though some is also attributable to the 5 grams of carbs from the honey. It’s also got about 340 milligrams of sodium, which is about ⅕ of your total daily recommended limit.
That said, there’s more to honey lemon vinaigrette than these basic numbers. For example, honey is a natural antibiotic and antimicrobial, while lemon juice is loaded with vitamin C—this makes our vinaigrette a great immune-boosting option if you’re feeling a bit under the weather. If you use local honey, it can also act as a natural antihistamine—perfect for spring fever.
Also, don’t forget that fat is a necessary component of a balanced diet, helping with satiety, nutrient absorption, and energy. Opting for heart-healthy oils like avocado oil can have positive effects like reducing triglycerides and “bad” cholesterol, giving you an antioxidant boost, and improving skin health.
So, as long as you’re eating lemon vinaigrette in moderation and it’s getting you to eat more whole foods like vegetables, whole grains, and lean protein, you should enjoy every bite guilt-free!
Total nutritional content per serving is:
- Calories: 179
- Total Fat: 18 grams
- Protein:
- Sodium: 340 grams
- Carbohydrates: 5 grams
- Fiber:
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- ⅓ cup avocado oil: $1.12
- 3 tbsp fresh lemon juice: $0.57
- 2 tsp honey: $0.08
- 1 ½ tsp Dijon mustard: $0.03
- 1 tsp garlic powder: $0.02
- ½ tsp fresh thyme leaves: $0.02
- ½ tsp salt: $0.01
- ¼ tsp black pepper: $0.01
The total comes out to be around $1.86 or $0.47 per serving!
FAQs
As a general rule, you should use about 1 part acid (e.g. lemon juice) to 3 parts oil to make vinaigrettes.
Generally speaking, yes—especially if it gets you to consume more veggies! That said, you’ll want to read your labels or consult the ingredients list, and try to avoid any artificial ingredients and preservatives. Also, make sure you’re not drowning your salad in dressing—there is quite a bit of oil in there, and you don’t want to overdo it on fat. For more details on this honey lemon salad dressing nutrition, hop up a section.
It depends! My lemon vinaigrette isn’t vegan as written since it includes honey, but you can easily swap that out for another sweetener like agave if you want it to be. Also, my recipe doesn’t include any dairy, but others might—always read your labels!
I find that bottled lemon juice tastes kinda bitter—much more so than fresh lemon juice. To avoid a bitter flavor, always use fresh, ripe citrus! Citrus can begin to taste bitter as it goes bad, so use the vinaigrette within a week for best results. Also, sour flavors can sometimes register as bitter, so make sure to balance out the lemon with a bit of sweetness (like the honey I use in the recipe below). Finally, check your oil. If it has gone rancid, it may impart a bitter flavor to your salad dressing.
I’d say this lemon honey vinaigrette is more balanced than sweet—it still has quite the pucker factor. Other recipes or store-bought versions may end up tasting pretty sweet, especially bottled creamy lemon poppy seed dressing.
Yes and yes. Make sure to keep any unused lemon honey vinaigrette in an airtight container in the fridge when not in use, and use it within 7 days for the best results. I always recommend you use your best judgement—if it has any visible mold or smells “off,” toss it even if you haven’t had it for a full week.
Other Lemon Recipes
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Recipe
Fresh Lemon Vinaigrette
Equipment
- 1 glass jar
Ingredients
- ⅓ cup avocado oil (or olive oil)
- 3 tbsp fresh lemon juice (about 1-2 lemons)
- 2 tsp honey
- 1 ½ tsp Dijon mustard
- 1 tsp garlic powder
- ½ tsp fresh thyme leaves
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Add all ingredients to a glass jar or small bowl and whisk until fully emulsified and well combined.
- Store in an airtight container in the fridge for up to 7 days. Serve!
Notes
Nutrition
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
xoxo Megan
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