Lemon Herb Vinaigrette Dressing
This lemon herb vinaigrette dressing delivers a fresh and bright flavor and is easy to make. The versatile addition is ready in 5 minutes and is sure to elevate salads, roasted vegetables, and more.
Servings: 4
Calories: 212kcal
Ingredients
- 100 ml olive oil (½ cup)
- 1 lemon freshly squeezed
- 1 clove garlic
- 3 tablespoon mixed herbs (e.g. parsley, chives, dill) chopped
- 1 teaspoon agave syrup
- sea salt and pepper to taste
Instructions
- Remove the herb leaves from the stem if needed and chop them. Finely mince the garlic with a knife or press it through a garlic press. Halve the lemon and squeeze the juice out.
- In a small bowl jar, whisk together the lemon juice, garlic, and agave syrup until well combined.
- Slowly drizzle in the olive oil while whisking to create an emulsion.
- Stir in the chopped herbs and season with salt and pepper to taste.
- Use immediately or store in an airtight container in the refrigerator for up to one week.
Notes
- Use a high-quality oil: Use a high-quality extra-virgin olive or vegetable oil to provide a neutral base for the dressing.
- Experiment with different acids: Balsamic vinegar, white wine vinegar, apple cider vinegar, or red wine vinegar can be used instead of lemon juice to create a different flavor profile.
- Adjust the acidity: If you prefer a tangier dressing, increase the amount of lemon juice. If you prefer a milder vinaigrette, decrease the amount of acid.
Nutrition
Serving: 1serving | Calories: 212kcal | Carbohydrates: 2.5g | Protein: 0.2g | Fat: 23.7g | Saturated Fat: 3.4g | Sodium: 60mg | Potassium: 30mg | Fiber: 0.3g | Sugar: 0.7g | Calcium: 13mg