This lemon vinaigrette recipe is the perfect dressing for all sorts of delicious salads.
With a tangy and subtle sweetness, this lemon vinaigrette is awesome at bringing out the flavours of vegetables.
Vinaigrettes are always my preferred type of dressing as it doesn't weigh the salad down like thick creamy dressings can. Thick dressings can smother the flavours in a salad instead of emphasising them for a more unified flavour.
This dressing is perfect on Greek salad, caprese salad, or try it on Mediterranean chickpea salad (recipe coming soon).
(Makes 12 servings | Serving size = ~1 tablespoon)
1/2 cup extra virgin olive oil
juice of 2 lemons
2 cloves garlic, minced
1 teaspoon Dijon mustard
1/3 teaspoon honey (or bee-free alternative)
1/4 teaspoon dried thyme
sea salt and ground black pepper, to taste
In a small mixing bowl, or bullet blender, add all the ingredients and whisk/blend until the oil emulsifies.
Store in an airtight container in the refrigerator for up to 5 days and enjoy on salads as needed.
Nutritional Information Per Serving:
total calories = 83 | total fat = 9.04g | saturated fat = 1.25g | cholesterol = 0mg | sodium = 11.38mg | net carbohydrates = 0.98g | dietary fibre = 0.06g | sugars = 0.57g | protein = 0.06g