Homemade Lemon Herb Vinaigrette
Fresh, bright, and perfect for salads, grilled veggies, or chicken.
Ingredients
½ cup extra virgin olive oil
3 Tbsp fresh lemon juice
1 tsp honey (or sugar-free sweetener for low-carb)
1 tsp Dijon mustard
1 small garlic clove, minced (or ½ tsp garlic powder)
1 Tbsp fresh parsley, finely chopped
1 Tbsp fresh basil or oregano, finely chopped
(or 1 tsp dried herbs total)
¼ tsp salt, or to taste
¼ tsp black pepper
Optional: ½ tsp lemon zest for extra brightness
Instructions
In a small bowl or jar, whisk together the lemon juice, honey, Dijon mustard, and garlic.
Slowly drizzle in the olive oil while whisking continuously until emulsified.
Stir in the fresh herbs, salt, pepper, and lemon zest (if using).
Taste and adjust seasoning—add more lemon for tang, honey for sweetness, or salt as needed.
How to Store
Store in an airtight jar in the refrigerator for up to 1 week.
Shake well before using, as natural separation will occur.
Serving Ideas
Green salads or pasta salads
Grilled chicken or fish
Roasted vegetables
Grain bowls or couscous
