1/3 cup olive oil
2 large lemons, juiced (approx 1/3 cup juice)
1 tsp Dijon mustard
1/2 tsp honey, or maple syrup
1-2 garlic cloves, minced
salt and pepper, to taste


1.Add all of the ingredients to a small bowl and whisk together.
2.This lemon vinaigrette will last for up to one week in the fridge in a sealed container (though it may lose some of it's bright flavor over time). Here are some of my favorite storage containers.
3.If you do prefer a creamier dressing, give my lemon tahini dressing a try. And if you'd like to make this dressing Whole30 compliant, just omit the honey.

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