Why You’ll Love This Recipe

This Honey Lemon Vinaigrette is incredibly easy to make and only requires a handful of ingredients that you likely already have in your kitchen. The fresh lemon juice gives it a tangy punch, while the honey adds a touch of sweetness to balance the flavors. With the addition of olive oil and fresh herbs, it transforms into a rich and aromatic dressing that pairs beautifully with both leafy salads and grilled vegetables. It’s the perfect way to elevate any dish with minimal effort.

Ingredients

1/4 cup fresh lemon juice (or lime juice)
2 tbsp honey (or maple syrup for a vegan option)
1/3 cup olive oil (or half olive oil, half avocado or grapeseed oil)
1 pinch salt
1/4 tsp black pepper
1 tsp fresh thyme, chopped
1 tsp fresh oregano, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Whisk Lemon Juice and Honey: In a small bowl or jar, whisk together the fresh lemon juice and honey until smooth and well combined.
Add Olive Oil: Slowly drizzle in the olive oil while continuing to whisk. This helps the oil blend with the lemon and honey, creating a smooth emulsion.
Stir in Fresh Herbs: Add the freshly chopped thyme and oregano to the mixture, stirring to combine. This will infuse the dressing with aromatic herb flavors.
Season and Adjust: Add a pinch of salt and black pepper to taste. Taste the vinaigrette and adjust as needed—add more honey for sweetness, more lemon juice for tanginess, or extra salt to enhance the flavor.
Serve or Store: Use the vinaigrette immediately, or store it in the fridge for up to a week. Be sure to shake or stir the dressing before serving, as the ingredients may naturally separate over time.

Servings and Timing

Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes

Variations

Add Garlic: For an extra layer of flavor, add minced garlic or garlic powder to the vinaigrette.
Add Dijon Mustard: Stir in a teaspoon of Dijon mustard to give the dressing a little tang and creaminess.
Vegan Option: Use maple syrup in place of honey for a fully plant-based dressing.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy twist.
Citrus Twist: Experiment with other citrus juices such as lime or orange for a different flavor profile.

Storage/Reheating

Storage: Store the Honey Lemon Vinaigrette in an airtight container or jar in the fridge for up to a week.
Refrigeration: The dressing may thicken slightly when refrigerated, so just give it a good shake or stir before using.

FAQs

1. Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.

2. Can I use a different sweetener instead of honey?

Yes, you can substitute honey with maple syrup for a vegan version of this dressing.

3. How do I adjust the flavor if the vinaigrette is too tangy?

If the vinaigrette is too tangy, add a little more honey to balance out the acidity. You can also adjust the seasoning with more salt or herbs.

4. Can I make this dressing in advance?

Yes, this vinaigrette can be made ahead of time and stored in the fridge for up to a week.

5. Can I use dried herbs instead of fresh?

Yes, you can use dried thyme and oregano instead of fresh. Just use half the amount of dried herbs, as dried herbs are more concentrated in flavor.

6. How do I make the vinaigrette creamier?

For a creamier texture, you can add a tablespoon of Greek yogurt or a spoonful of Dijon mustard to the dressing.

7. Can I use this dressing as a marinade?

Yes, this Honey Lemon Vinaigrette works wonderfully as a marinade for chicken, fish, or vegetables. Simply let the ingredients marinate for 30 minutes to an hour.

8. How can I make the vinaigrette spicier?

Add a pinch of cayenne pepper, chili flakes, or a dash of hot sauce to give the dressing a spicy kick.

9. Can I use avocado oil instead of olive oil?

Yes, you can use avocado oil or any mild-flavored oil in place of olive oil.

10. What can I serve with this vinaigrette?

This dressing is perfect for leafy green salads, roasted vegetables, or even as a drizzle on grilled fish or chicken. It’s also great for fresh vegetable dips!

Conclusion

This Honey Lemon Vinaigrette Salad Dressing is an easy and flavorful addition to your recipe arsenal. With its tangy lemon, sweet honey, and fresh herbs, it adds a refreshing brightness to any dish. It’s perfect for salads, roasted veggies, or even as a marinade. With just a few simple ingredients and minimal effort, you can create a delicious homemade dressing that elevates your meals with vibrant, fresh flavors.

Honey Lemon Vinaigrette Salad Dressing

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Honey Lemon Vinaigrette is a simple, flavorful dressing made with fresh lemon juice, honey, olive oil, and fresh herbs. It adds a burst of brightness to salads, roasted vegetables, and can even be used as a marinade.

Author: Amy
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Yield: 4 servings
Category: Dressing
Method: Whisking
Cuisine: Mediterranean
Diet: Vegan

Ingredients

1/4 cup fresh lemon juice (or lime juice)

2 tbsp honey (or maple syrup for a vegan option)

1/3 cup olive oil (or half olive oil, half avocado or grapeseed oil)

1 pinch salt

1/4 tsp black pepper

1 tsp fresh thyme, chopped

1 tsp fresh oregano, chopped

Cook Mode Prevent your screen from going dark

Instructions

In a small bowl or jar, whisk together the fresh lemon juice and honey until smooth and well combined.
Slowly drizzle in the olive oil while continuing to whisk. This helps the oil blend with the lemon and honey, creating a smooth emulsion.
Add the freshly chopped thyme and oregano to the mixture, stirring to combine.
Add a pinch of salt and black pepper to taste. Adjust the flavor by adding more honey for sweetness, more lemon juice for tanginess, or extra salt for seasoning.
Use the vinaigrette immediately, or store it in the fridge for up to a week. Shake or stir before serving.

Notes

This vinaigrette can be stored in an airtight container in the fridge for up to a week. The ingredients may separate over time, so shake or stir before use.

If the vinaigrette is too tangy, adjust with more honey to balance the acidity.

You can use maple syrup instead of honey for a fully vegan version.

For a creamy texture, add a spoonful of Greek yogurt or Dijon mustard.

If you’d like a spicier kick, try adding red pepper flakes or cayenne pepper.