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.
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Salad
Cuisine: European
Diet: Gluten Free, Low Calorie, Vegan
Servings: 4
Calories: 212kcal
- 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
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.
- 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.
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