This basic lemon vinaigrette is a kitchen staple you’ll want to make again and again.

Made with just a few simple ingredients, it comes together in minutes and adds a bright, zesty flavor to almost anything.

Whether you’re tossing it with greens, drizzling it over grilled chicken, or using it as a marinade, this vinaigrette is as versatile as it is delicious.

Keep a jar in the fridge and you’ll always have a go-to dressing that tastes fresh and delicious.

Why you’ll love this lemon vinaigrette recipe

This lemon vinaigrette is bright, zesty, and incredibly easy to make.

This go-to dressing brings fresh flavor to just about anything.

It’s quick and easy. You only need a few pantry staples and fresh lemon juice—just whisk it together in minutes, no blender required.
Light, fresh flavor. With its perfect balance of tangy lemon and smooth oil, it enhances without overpowering.
Versatile and meal-prep friendly. This vinaigrette works with a variety of dishes and keeps well in the fridge, making it great for prepping ahead.

Ingredients

This simple lemon vinaigrette is made with just a few pantry staples, but it brings bright, zesty flavor to any salad.

Here’s what you’ll need:

Lemon juice – Freshly squeezed lemon juice adds tangy brightness and a boost of vitamin C.
Avocado oil – A neutral-tasting oil that’s rich in healthy fats and lets the lemon flavor shine. I prefer it over olive oil because of how neutral it is.
Salt – Brings out the other flavors and balances the acidity.
Black pepper – Adds a mild kick and depth to the dressing.

How to make a basic lemon vinaigrette

A good vinaigrette is the secret weapon in any home cook’s arsenal. This bright, tangy lemon vinaigrette takes just minutes to prepare and elevates everything from simple green salads to roasted vegetables or grilled fish. The balanced combination of fresh lemon juice, quality olive oil, and a touch of mustard creates a versatile dressing you’ll want to keep on hand at all times.

Juice the lemons. Cut the lemons in half and use a hand juicer to get about a 1/4 cup of fresh juice. Remove any seeds that may come out.
Shake! In a jar with a lid, vigorously shake to combine the lemon juice, avocado oil, salt, and pepper until emulsified.
Enjoy! Drizzle over grain bowls, salad, protein, and roasted vegetables for a pop of citrusy flavor!

Tips

Here are a few tips to make sure your lemon vinaigrette turns out perfect every time:

Use fresh lemon juice. For the brightest flavor, always opt for fresh lemon juice instead of bottled. Freshly squeezed juice gives your vinaigrette a zesty, vibrant taste that bottled juice can’t match.
Shake well for emulsification. To create a smooth, well-blended vinaigrette, screw the lid on fairly tight and shake the lemon juice and oil together vigorously.
Use freshly cracked pepper. Freshly cracked black pepper is more flavorful than the pre-cracked variety.
Experiment with add-ins. Feel free to get creative with your lemon vinaigrette. Adding minced or crushed garlic, fresh herbs, or a touch of honey can add depth and complexity to the flavor.

Conclusion

This simple lemon vinaigrette is proof that a handful of pantry ingredients can come together to create something bright, fresh, and full of flavor.

Whether you’re dressing up a leafy green salad, drizzling it over roasted vegetables, or using it as a quick marinade, this vinaigrette is incredibly versatile and easy to make.

Keep a jar in your fridge and you’ll always have a go-to dressing ready.