Creamy Lemon Vinaigrette (Printable)
Bright, tangy dressing with fresh lemon and creamy yogurt elevates any salad or grain bowl.
# What You'll Need:
→ Base Ingredients
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 Make It:
01 - In a medium bowl or glass jar with 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 all ingredients are well incorporated and the mixture achieves a creamy consistency.
03 - Slowly drizzle in the olive oil while whisking continuously, or add to the jar and shake until fully emulsified and thickened.
04 - Taste the dressing and modify seasoning as needed by adding more salt, honey, or lemon juice to achieve desired flavor balance.
05 - Transfer to an airtight container and refrigerate for up to 5 days. Shake or stir thoroughly before each use to recombine ingredients.
# Expert Suggestions:
01 -
- The yogurt makes it cling to greens instead of pooling at the bottom of your bowl
- It keeps in the fridge for a week so you can make batched salads actually work
02 -
- The dressing will thicken in the refrigerator, so let it sit at room temperature for a few minutes before drizzling
- Double the recipe if you are meal prepping, because it disappears faster than you expect
03 -
- Make the dressing in a wide mouth mason jar so you can shake it right before using instead of dirtying a whisk
- Let it come to room temperature before serving, as the olive oil solidifies slightly when chilled