Honey Lemon Vinaigrette Salad Dressing Recipe

Posted by Keni June 1, 2025

If you’ve ever stared into your fridge, sighed, and thought, “Ugh, this salad needs a little somethin’ special,” then friend—you’re in the right place. This Honey Lemon Vinaigrette is that fresh, zesty, tangy-sweet drizzle that instantly takes a basic bowl of greens from meh to oh heck yes. It’s bright. It’s vibrant. It’s made with just a handful of pantry staples. And honestly? Once you whip this up, you may never go back to store-bought dressing again. (Sorry, Hidden Valley.)

Whether you’re topping spring mix, arugula, kale, or even roasted veggies—this vinaigrette is here to make everything better. Plus, it comes together in literally 5 minutes. No cooking. No blending. Just shake it up and you’re good to go.

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Ingredients

Here’s what you’ll need:

  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1 tablespoon lemon zest (optional, but adds a citrusy punch)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey (use maple syrup if vegan)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup extra virgin olive oil

Pro Tip: Use freshly squeezed lemon juice—not the bottled stuff. Trust me, it makes all the difference.

🕒 Time Breakdown

  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes

Instructions

  1. Grab a small mason jar or a bowl with a whisk. (I love using a jar so I can just shake and store.)
  2. Add lemon juice, zest, Dijon mustard, honey, salt, and pepper.
  3. Slowly drizzle in the olive oil while whisking—or if you’re using a jar, just add it all in and shake until everything is emulsified and dreamy.
  4. Taste and adjust: want it tangier? Add more lemon. Too sharp? A touch more honey will mellow it out.
  5. Pour it over your favorite salad or store it in the fridge for up to 1 week.

What to Serve It With

This vinaigrette is super versatile. Try it on:

  • A simple arugula and shaved parmesan salad
  • Roasted beet and goat cheese salad
  • Grilled chicken over mixed greens
  • A quinoa and chickpea bowl with avocado

Honestly? It’s even good drizzled over grilled veggies or as a quick marinade for shrimp or chicken.

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Final Thoughts

This Honey Lemon Vinaigrette is one of those back-pocket recipes that makes healthy eating actually craveable. It’s sunshine in a jar. Bright, fresh, a little sweet, a little tangy—basically the Beyoncé of salad dressings. So next time your salad feels sad, don’t reach for the ranch. Shake this up instead.