Creamy Lemon Vinaigrette Dressing (Printable)
Fresh, tangy dressing with lemon and creamy yogurt. Elevates salads, vegetables, and grain bowls effortlessly.
# What You'll Need:
→ Base
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 lemon juice, lemon zest, Dijon mustard, honey or maple syrup, Greek yogurt, garlic, salt, and pepper.
02 - Whisk or shake vigorously until well combined and creamy texture forms.
03 - Slowly drizzle olive oil while whisking continuously, or add to jar and shake until emulsified and dressing thickens with smooth consistency.
04 - Taste and adjust seasoning by adding more salt, honey, or lemon juice as desired to balance flavors.
05 - Transfer to storage container and refrigerate up to 5 days. Shake or stir before each use to recombine.
# Expert Hacks:
01 -
- It comes together in under 10 minutes with ingredients you probably already have in your kitchen
- The Greek yogurt creates an unbelievably creamy texture while keeping things lighter than traditional cream-based dressings
- It transforms even the most basic salad into something restaurant-worthy and special
02 -
- The dressing will thicken in the refrigerator, so let it sit at room temperature for a few minutes and give it a good shake before using
- If you are making this ahead, wait to add the fresh herbs until right before serving so they stay vibrant and green
03 -
- Grate the garlic on a microplane instead of mincing it for a smoother texture and more even flavor distribution
- Use a clean jam jar for mixing and storage, then just shake it up whenever you need it