This is my go-to, everyday salad dressing that just happens to be super simple to make, gluten-free, and vegan. Forget store bought salad dressings! With only a few ingredients, whip up this zingy, oil-free lemon vinaigrette recipe in under 5 minutes and transform your salads from ordinary to extraordinary!
We haven't bought salad dressing in years. They are so easy to make with only a few ingredients. Just like this delicious, creamy coleslaw dressing and dairy-free spicy Tex-Mex dressing, they are quick, super customizable, and keep well in the fridge all week. I think you'll love them too!
Let's get started . . .
Ingredients for Lemon Dijon Dressing
You only need 7 basic ingredients to make this Lemon Vinaigrette recipe! It's bright and zesty just like you'd expect from a vinaigrette, but it's also dairy-free, gluten free, soy free, grain free and obviously vegan - unexpected!!
- dijon mustard - rich, creamy depth of flavor
- apple cider vinegar - for a sour bite
- lemon juice - fresh is best for zip and brightness
- garlic - freshly minced adds pungency and flavor
- salt - sea salt or Kosher to elevate and enhance flavors
- maple syrup - smoothes out sharpness
- cracked black pepper - for spicy peppery flavor
- fresh of dried oregano or thyme - any combination of herbs to add flavor
- hot pepper flakes - a hint of heat
- ¼ avocado - optional for richness and creaminess
Tips for Making Oil-free Vinaigrette
Whisk all ingredients together in a small bowl or place everything into a jar with a lid and shake until well combined.
Balancing Flavor - because this recipe is oil free and fat free, the acid might seem a bit sharp. Adding a hint of sweetness will soften the edge. Maple syrup is a great choice.
Garlic - use fresh (minced or microplaned) garlic for a pungent garlic flavor. If you don't have fresh, add a pinch or two of garlic powder for a little punch of flavor.
Creamy version (plant-based) - place everything into the blender and add ¼ of an avocado. Blend then taste and adjust seasonings and avocado to taste.
Creamy version (with Vegenaise) - Vegenaise transforms the vinaigrette to a richer creamier dressing. This version can be whisked in a bowl (no need to use blender). Place all the ingredients into a jar and shake until combined. Taste and adjust seasoning as needed.
Uses for Lemon Vinaigrette
This salad dressing keeps well in the fridge all week, so whip up a double batch - it makes everything 1000% better. Here's a few ideas to get you started . . .
- as a dressing - it's super delicious on a weeknight garden salad, a Mediterranean mixed bean salad or my lunchtime favorite avocado tomato cucumber salad.
- as a drizzle - brighten up grilled or baked veggies served on a rice bowl.
- to wake up leftovers - at the end of the week, empty your fridge of all bits and bobs. Put them on a big salad or rice in a pretty bowl, top with fresh tomatoes, avocados and something crunchy. Douse with this creamy lemon dijon dressing and dig in. Easy and spectacular!
More Vegan Sauces and Dressings to Try
As a sauce loving family, you'll find plenty of dairy-free, gluten-free sauces on my vegan sauces and dressing page. Here's a few of our favorites:
- Honey Mustard Dressing
- Sweet and Spicy Tahini Sauce
- Spicy Green Tahini Sauce
- Spicy Satay Peanut Sauce
- Tex-Mex Cashew Cream
- Vegan Tartar Sauce
Everyday Lemon Vinaigrette Dressing Recipe
- 2 tablespoons Dijon mustard
- 1 teaspoon maple syrup
- 2 tablespoons apple cider vinegar
- 1 small lemon, juice
- 1 teaspoon dry oregano or thyme leaves
- ¼ teaspooon red pepper flakes, more to taste
- 1 clove garlic, minced
- ¼ teaspoon sea salt or Kosher salt, more to taste
- ½ - 1 teaspoon cracked black pepper
- 1-2 tablespoons filtered water (to thin)
- ¼ avocado (optional)
- Whisk all ingredients together in a bowl or jar.
- If adding avocado (for richness and creaminess), place all ingredients in the blender and process until smooth.
- Store in the fridge in a jar or air-tight container for up to a week.
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.