Lemon Vinaigrette

Lemon Vinaigrette

Prep Time: min Yield: Makes twenty-four 2-teaspoon servings of homemade lemon vinaigrette or sixteen 1-tablespoon servings of creamy dressing


  • 1/2 cup extra virgin olive oil
  • 1/4 cup + 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 1/2 teaspoon lemon peel
  • 1/2 teaspoon finely chopped fresh thyme or 1/8 teaspoon dried (optional)
  • 1 clove garlic, smashed
  • 1/8 teaspoon Celtic or pink Himalayan salt


In a small bowl or a jar with a tight-fitting lid, whisk or shake together the oil, lemon juice, water, lemon peel, thyme (if using), garlic, and sea salt. Refrigerate. Remove and discard the garlic before serving. Store leftovers in the refrigerator in an airtight container.

Note: This easy lemon vinaigrette is best prepared ahead and refrigerated so the flavors can meld.

Variation: You can substitute any fresh herbs you like, add Dijon mustard, throw in a shallot, or add black pepper to taste. If you enjoy a sweeter dressing, try adding a splash of maple syrup. You can also add parmesan for a cheesy twist. For extra lemon flavor, add in a pinch of lemon zest.

  • This vinaigrette is a fabulous marinade for chicken, fish, or shrimp; marinate for 2 hours before cooking.
  • This vinaigrette is also great drizzled over microgreens.

Summer Salad Recipes

What Are the Benefits of Making Your Own Vinaigrette?

Many store-bought dressings contain excess oils, sugars, and other ingredients that add extra carbohydrates and saturated fats to your food. By taking charge and making your own, you can know exactly what is in it and modify it to fit your nutritional needs.

This homemade salad dressing is also so easy to make! With just five minutes of your time, you can have your own delicious lemon vinaigrette dressing without leaving your home. 

That’s even quicker than a trip to the store, so there’s no reason not to give this simple recipe a try. After this, you might even want to try more salad dressing recipes. Plus, this delicious recipe is gluten-free, so even those with gluten sensitivities can enjoy the yummy lemon flavor.

How Can You Use Dr. Kellyann’s Lemon Vinaigrette?

Fans of chicken, fish, or shrimp can rejoice! This vinaigrette is a perfect marinade for all three. It’s best to marinate any of the meats in the vinaigrette for two hours prior to cooking. 

Whether you roast or bake your meal, it is sure to have a burst of flavor when you use this dressing. You can also drizzle the extra over the cooked meat for added tangy goodness. 

Are you trying to add some microgreens to your diet and need to make them a bit more exciting? This low-carb can be used as an alternative to popular dressings like ranch or bleu cheese without sacrificing flavor. Any simple green salad or side dish with arugula can be dressed up with our low-carb, simple lemon salad dressing.

Want to snack on veggies like Brussels sprouts and broccoli? Don’t settle for traditional dips and other accessories that are filled with preservatives and processed ingredients

It’s much harder for the nutrients in vegetables to support your overall health when your body is also fighting the ingredients in your dressing. Instead, the pop of flavor from the lemon, olive oil, garlic, and thyme in our lemon vinaigrette can make a perfect complement for a midday veggie snack. 

Finally, if you’re looking for a protein bowl with yummy additions like quinoa or couscous, our lemon vinaigrette recipe makes a lovely drizzle on top of your meal.


Fruit and Vegetable Intake and Risk of Cardiovascular Disease in US Adults: the First National Health and Nutrition Examination Survey Epidemiologic Follow-up Study | PubMed

EWG’s Dirty Dozen Guide to Food Chemicals: The top 12 to avoid | Environmental Working Group