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A bright and zesty lemon vinaigrette made without any salt, perfect for adding a burst of fresh flavor to salads and grilled vegetables. This simple dressing comes together in just 5 minutes.
Prepare the ingredients
Combine and emulsify the dressing
Taste and serve
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A bright and zesty lemon vinaigrette made without any salt, perfect for adding a burst of fresh flavor to salads and grilled vegetables. This simple dressing comes together in just 5 minutes.
This american recipe takes 5 minutes to prepare and yields 8 servings. At 125.55 calories per serving with 0.14g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
This recipe is already very healthy. For a lower-fat version, reduce the olive oil to 1/3 cup and add 2 tablespoons of water to maintain the volume.
To make this even faster, use pre-minced garlic from a jar and bottled lemon juice, though fresh ingredients will yield the best taste.
Add 1 teaspoon of maple syrup or honey to balance the tartness of the lemon, making it more appealing for younger palates.
This dressing is naturally low-carb and keto-friendly. Just ensure the Dijon mustard you use has no added sugars.
Extra virgin olive oil is a key component of the Mediterranean diet and is rich in monounsaturated fats, which help support cardiovascular health.
Fresh lemon juice is an excellent source of Vitamin C, a powerful antioxidant that supports a healthy immune system and skin health.
This dressing provides a delicious, tangy flavor to meals without any added sodium, making it ideal for supporting healthy blood pressure levels.
Yes, it's very healthy. It uses heart-healthy monounsaturated fats from olive oil and Vitamin C from fresh lemon juice. Being completely salt-free, it's an excellent choice for anyone monitoring their sodium intake for blood pressure management or general health.
A standard 2-tablespoon serving contains approximately 120-130 calories, with almost all of them coming from the healthy fats in the extra virgin olive oil.
You can store it in an airtight container, like a mason jar, in the refrigerator for up to one week. The oil may solidify when cold, so let it sit at room temperature for about 15 minutes and shake well before using.
Separation is completely normal for oil and acid-based dressings. The Dijon mustard acts as an emulsifier to help it stay together longer, but you will still need to shake or whisk it vigorously before each use to recombine the ingredients.
