Easy Lemon Dijon Dressing

This tangy, tart Easy Lemon Dijon Dressing is a perfect go-with-everything dressing. Its bright, fresh, bold lemon flavor brightens greens, pasta, and bean salads. It’s also delicious as a chicken marinade.  It comes together with a short list of fresh and pantry staples, and presto! Your new go-to dressing for all things green and beyond.

Lemons offer immense versatility in the kitchen. A splash of lemon juice brightens salads, meats, and drinks. I always have them on hand and use lemons in much of my cooking.

This lemon dressing, or vinaigrette, was inspired by a potato salad dressing that one of our local restaurants uses in many of their salads. I think their dressing is more complex, but this is my take. I also love the simplicity and the versatility for everyday use.

Main ingredients & substitutions 

• Fresh lemon juice – this is a must. Bottled lemon juice just doesn’t have the punch of fresh lemon juice.
• Extra virgin olive oil, avocado oil or a neutral oil
• Fresh garlic – finely minced
• Sugar, honey, agave syrup or maple syrup (your choice) for sweetness
• Kosher salt – if using table salt, use my guide here.
• Fresh ground black pepper has a robust aroma and taste.
• Dijon mustard – this is a non-negotiable. Dijon gives that wonderful tang that makes dressings so good.
• Optional: Red wine vinegar or apple cider vinegar – some like to add a splash of vinegar to this dressing for some balance. I love the dressing without it.

Tried and true tips

• This salad dressing is pretty great on its own, but feel free to add fresh herbs, especially if you are using it as a marinade. 
• Use a small blender to make the dressing quickly.
• Store in an airtight container in the fridge.
• If the dressing solidifies in the fridge, simply leave it on the counter for a few minutes and shake well before serving. 
• One more tip: I highly recommend using the best olive oil you can find for salad dressings and vinaigrettes. The flavor of good olive oil makes the dressing even more flavorful and defined. Same if you are just using olive oil and vinegar to dress vegetables or greens; use the best oil you have. I typically keep one oil for cooking and another for dressings or drizzling over bread, etc.
• Use this dressing for grain salads like my Farro Salad with Pesto and Vegetables, a drizzle on Roasted Vegetable Quinoa with Feta, or simply a Butter Lettuce Green Salad.

How to make the dressing

In a small bowl, add fresh lemon juice, garlic, sugar, salt, pepper, and Dijon mustard. Whisk gently. Whisk in the olive oil until the dressing is emulsified.  

You can use a mini-blender or immersion blender to make the dressing in a flash.

How to use this lemon dressing

Try this easy dressing as a marinade for chicken, brush it on salmon before grilling, or try our Lemon Caper Potato Salad for a quick, mayo-less BBQ side. Or my very popular Lemon Arugula Pasta Salad. 

This will quickly become a favorite and staple in your kitchen. And what’s better than a simple, homemade dressing without all the preservatives and unidentifiable ingredients? That’s what I’m saying…try it. It’s just good. 

Enjoy! 

Some more favorite sauces and dressings

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