Homemade lemon vinaigrette dressing made with fresh lemon juice, Dijon mustard, maple syrup, and fresh herbs. An easy and delicious homemade dressing perfect for your favorite salad and those following an oil-free diet.
There’s nothing like a vibrant dressing for livening up boring recipes and that includes salad.
Sadly, for those following a whole food, oil-free diet, sauces and dressings tend to feel like nothing more than a fairy tale.
But that is not the case here at Shane & Simple. This amazing lemon vinaigrette recipe is not only super easy but will bring life to even a simple green salad.
Inspired by my garlicky lemon tahini dressing, I wanted to do something a little lighter. And this is the result. A vibrant dressing that is full of flavor, super low in calories, and fat-free! Which makes it perfect for summer salads.
Originally created for my Mediterranean Quinoa Salad, it has quickly become one of my favorite go-to dressings for all my leafy greens.
Use it in pasta salad instead of mayo, kale salad, and even grain bowls. There’s no wrong way!
Table of Contents
What is lemon vinaigrette made of?
All you need is a handful of simple ingredients to create this flavorful dressing.
A classic vinaigrette usually contains balsamic vinegar and olive oil. But, in this recipe, lemon replaces vinegar as the acid, and the oil is completely eliminated.
- fresh lemon juice for tanginess
- Maple syrup for a touch of sweetness
- Dijon mustard
- Garlic powder (you can also use fresh garlic cloves and mince)
- a little salt and pepper to taste
NOTE: Add in some lemon zest for extra zing.
How do you make lemon vinaigrette dressing?
You can find exact amounts and detailed instructions in the recipe card below this post.
- Whisk all ingredients in a small bowl, then transfer to a mason jar for storage.
You can enjoy this lemon dressing right away at room temperature or refrigerate it for later.
How long will lemon vinaigrette last in the fridge?
This dressing should last for about 3-5 days when stored in an airtight container in the refrigerator.
Top Tips for this recipe
If you’re going to make this recipe, make sure to follow these top tips!
- use fresh lemons and not lemon juice from the local grocery store
- Add the water last so you can adjust to your desired consistency.
- Mix this simple vinaigrette into some vegan mayo for a great sandwich spread.
Variations
Homemade salad dressings are so much better than store-bought dressings. They’re healthier and cheaper, and you have the freedom to get creative. Here are a few of my favorite suggestions:
- Sesame seeds and soy sauce create a nice umami flavor.
- Herbs: fresh parsley and fresh basil are nice for an earthy essence and depth of flavor.
- Vinegar: Use white wine vinegar or red wine vinegar in place of the lemon juice.
- Nutritional yeast is great for adding a “cheesy” flavor that’s sure to tickle the taste buds.
- Spices: savory additions like onion powder and a pinch of red pepper flakes are a great way to add a little heat and depth.
- Adding heartier ingredients like chopped red onion is excellent for taste and texture.
Serving suggestions
There are so many delicious ways to utilize this lemon salad dressing.
You can use it to marinate your favorite protein, like tofu, add flavor to Buddha bowls, or drizzle on fresh spring greens.
Try tossing your favorite vegetables in it before roasting. Amazing!
More delicious recipes you should try
Take a look at all of these wonderful, healthy vegan recipes that should be on your table.
If you make this recipe, be sure to let me know! Leave a comment, STAR RATING, and tag a photo #shaneandsimple on Instagram.
PrintLemon Vinaigrette Dressing (Oil-free)
Homemade lemon vinaigrette dressing made with fresh lemon juice, Dijon mustard, maple syrup, and fresh herbs. An easy and delicious homemade dressing perfect for your favorite salad and those following an oil-free diet.
- Prep Time: 2 minutes
- Total Time: 2 minutes
- Yield: 8 servings 1x
- Category: Dressings & Sauces
- Method: Raw
- Cuisine: American
- Diet: Vegan
Ingredients
- ¼ cup of fresh lemon juice
- 2 tablespoons of maple syrup
- 2 tablespoons of Dijon mustard
- 1 tablespoon of garlic powder (or 1 garlic clove, minced)
- salt and pepper taste
- 2–3 tablespoons of water
Instructions
- Whisk all of the ingredients together in a small bowl.
- Serve right away at room temperature or transfer to a mason and refrigerate.
Notes
- This dressing should last for about 3-5 days when stored in an airtight container in the refrigerator.
Nutrition
- Serving Size: 2 Tbsp
- Calories: 22
- Sugar: 3.2 g
- Sodium: 99 mg
- Fat: 0 g
- Carbohydrates: 4.7 g
- Fiber: 0.1 g
- Protein: 0.2 g
- Cholesterol: 0 mg
I poured this dressing over shredded cabbage and carrots for a light and tangy coleslaw! So good!
Sounds like what I needed right now. Thanks so much and I also love simple recipes. If I look at a recipe and it has too many ingredients I immediately pass it by. I’m older and have been cooking a long time and enjoy simple ingredients. This recipe is perfect.
Trying the rating for a third time…
You’re all good…and too kind:) It looks like its registering on the recipe card but not down in the comment. Thank you!!!
Just made it. It was exactly what I was in the mood for and I had all the ingredients. Super easy and delicious (like all your recipes!).
Thank you so much, Diane! It’s crazy how the simplest thing are the best. If you wouldn’t mind, I’d really appreciate you rating with the stars. It helps me to show up in Google a little better. Thanks again!
I did give it a 5 star rating. Not sure why it didn’t take. Trying again. And I agree, people think plant-based eating has to be difficult. It doesn’t. Thanks, Shane!
Thank you so much!!! Sorry, sometimes technology frustrates the heck out of me. 🙂
Peace,
shane
I absolutely love this dressing! I do miss Olive Gardens Italian Dressing though.
Do you have something similar? Also, where is your cookbook? I will purchase it in a heartbeat!
Thank you so much! I haven’t tried the Olive Garden dressing, yet, but I will definitely take a stab at it. Also, if you wouldn’t mind, I’d really appreciate you rating with the stars. It helps me to show up in Google a little better. Thank you!
Oh, and the book, you can go here to purchase…Thank you so much!!!
I made this tonight and it was great! I will be making it again:)
Awesome! So glad you enjoyed it. Thank you for reaching out and rating it.
May I use dry mustard in this? If so, how much do you recommend?
You can, but I would start out at 1/2 – 1 tsp. and go from there.
Excellent, thank you. Will try it.
Homemade lemon vinaigrette dressing made with fresh lemon juice, Dijon mustard, maple syrup, and fresh herbs. An easy and delicious homemade dressing perfect for your favorite salad and those following an oil-free diet.