Lemony vinaigrette
A simple lemon vinaigrette—quick, zingy, and versatile
Ingredients
1/3 cup olive oil
1 Tbsp apple cider vinegar
1 - 2 Tbsp lemon juice (fresh is best) - add 1 Tbsp at a time and add more to taste
1 tsp Dijon mustard
¼ tsp salt (or to taste)
Black pepper
Optional: ½ tsp garlic powder or 1 small clove garlic, crushed
Optional: 1 tsp lemon zest (extra lemony)
Method
Add everything to a jar with a lid.
Shake well until creamy and combined.
Taste and adjust:
More zing = more lemon
More “rounded” = a pinch more salt
How to use
Start with 1 Tbsp per bowl and add more if needed.
Storage
Store in the fridge up to 7 days. Shake before using.
If it thickens when cold, let it sit outside the fridge for 5 minutes, then shake and use.
Optional variations
Herby: add ½ tsp dried mixed herbs, or dried Italian herb blend, or any favourite herb - crushed fresh rosemary works well.
Creamy lemon: add 1 Tbsp Greek yoghurt (separate “creamy dressing” vibe)
Double the ingredients to make a bigger quantity.
Blend with a bullet for a smoother consistency