Creamy Lemon Vinaigrette (Printable)
A bright, tangy dressing with fresh lemon and creamy Greek yogurt that elevates salads, vegetables, and grain bowls.
# What You'll Need:
→ Base
01 - 1/3 cup freshly squeezed lemon juice (about 2 lemons)
02 - 1 tablespoon finely grated lemon zest
03 - 2 teaspoons Dijon mustard
04 - 1 tablespoon honey or pure maple syrup
05 - 1/2 cup extra-virgin olive oil
→ Creamy Element
06 - 3 tablespoons Greek yogurt (or sour cream for a richer version)
→ Seasonings
07 - 1 small garlic clove, finely minced or grated
08 - 1/2 teaspoon fine sea salt
09 - 1/4 teaspoon freshly ground black pepper
# How-To Steps:
01 - In a medium bowl or a glass jar with a lid, combine the lemon juice, lemon zest, Dijon mustard, honey (or maple syrup), Greek yogurt, garlic, salt, and pepper.
02 - Whisk or shake vigorously until well combined and creamy.
03 - Slowly drizzle in the olive oil while whisking continuously (or add to the jar and shake until emulsified) until the dressing is thick and smooth.
04 - Taste and adjust seasoning, adding more salt, honey, or lemon juice as desired.
05 - Store in the refrigerator for up to 5 days. Shake or stir before using.
# Expert Advice:
01 -
- Its that perfect balance of bright and creamy that makes even simple greens feel special
- Keeps for a whole week, so youre not making dressing every single time you want a salad
02 -
- The dressing will thicken in the fridge, so dont panic when it looks separated
- Room temperature dressing coats vegetables much better than cold dressing straight from the fridge
03 -
- Grate your lemon zest before juicing, trying to do it afterward is frustrating and messy
- If making it vegan, use full-fat coconut yogurt or a creamy plant-based alternative that doesnt have a weird aftertaste