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    Home » Sauces

    Honey Lemon Vinaigrette Salad Dressing

    By Emmeline Kemperyd on July 18, 2021, updated January 4, 2024 - 4 Comments

    Total time: 2 minutes minutes
    5 from 5 votes
    Jump to Recipe

    This Honey Lemon Vinaigrette is super easy to make in just a few minutes. It's a sweet, salty & acidic salad dressing that's perfect for summer salads. So flavorful, it will make even the simplest green salad taste luxurious!

    honey lemon vinaigrette in a jar with a spoon
    Photo credit: Emmeline Kemperyd / alwaysusebutter.com.
    Jump to:
    • Why you will love this recipe
    • What you need to make it
    • How to make it
    • Tips & tricks
    • Recipe FAQ
    • Salads to serve with this vinaigrette
    • Recipe
    • Reviews

    There's no dressing I make more in summer than this Honey Lemon Vinaigrette (if it has a competitor, it's this Apple Cider Vinegar Dressing). Usually paired with my Simple Arugula Salad, it's great with many other types of salad as well. Especially when there's a fattier component - think avocado or halloumi cheese.

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    Why you will love this recipe

    • It's super easy to make - just shake the ingredients together
    • It's super quick to make - 2 minutes, tops!
    • The perfect balance of sweet & sour & salty from honey, fresh lemon juice & sea salt flakes
    • Light & healthy with just a bit of olive oil, and works for most special diets

    What you need to make it

    ingredients for honey lemon vinaigrette
    Photo credit: Emmeline Kemperyd / alwaysusebutter.com.

    Ingredient notes & substitutions

    • Lemon needs to be fresh - canned lemon juice won't do
    • Olive oil can be swapped for a neutral vegetable oil
    • Sea salt flakes can be swapped for fine table salt - start with half the amount and add more if needing after taste testing
    • Honey: liquid honey is easiest to use, but any kind will do
    • Black pepper: fresh ground is best, but any type works

    How to make it

    collage showing how to make honey lemon vinaigrette
    Photo credit: Emmeline Kemperyd / alwaysusebutter.com.
    1. Place all ingredients in a jar with a lid
    2. Close the lid tightly and shake vigorously
    3. Shake until well mixed
    4. Taste test, and adjust seasoning as needed

    Tips & tricks

    • Make your vinaigrette in a jar - it's just the easiest way
    • If you're using non-liquid honey you can microwave it quickly to make it more liquid and easier to mix with the rest of the ingredients
    • Always taste test your vinaigrette, so you can get the seasoning just right for your taste
    • Store leftovers in the jar in the fridge for up to 2 weeks and just give it a good shake before using
    honey lemon vinaigrette in a jar with a spoon
    Photo credit: Emmeline Kemperyd / alwaysusebutter.com.

    Recipe FAQ

    How long does homemade Lemon Vinaigrette last?

    Homemade vinaigrettes are generally good for up to 2 weeks when kept in an airtight container in the fridge. The exception is if your vinaigrette contains dairy.

    Can homemade vinaigrette go bad?

    Just like just about everything, homemade vinaigrette can go bad. However, unless they're dairy based they do keep for at least 1-2 weeks - and for this Honey Lemon Vinaigrette the acidic lemon juice helps keep it fresh.

    Does homemade vinaigrette need to be refrigerated?

    Yes, I recommend refrigerating this vinaigrette to be able to keep it for longer.

    Which vinegar is best for vinaigrette?

    This vinaigrette is actually made without vinegar! Instead we use lemon juice as the acidic component. However, if you want to make a vinaigrette with vinegar I recommend white wine vinegar, red wine vinegar or apple cider vinegar - depending on the flavor profile you are after.

    honey lemon vinaigrette in a jar
    Photo credit: Emmeline Kemperyd / alwaysusebutter.com.

    Salads to serve with this vinaigrette

    These salads all come with delicious dressings and vinaigrettes of their own - but they're great to switch up with this vinaigrette.

    • Simple Arugula Salad
    • Roasted Sweet Potato & Feta Cheese Salad
    • Burrata Caprese Salad with Spinach & Cashews

    Did you love this recipe? Rate it five stars!
    ...and let me know what you loved about it in the comments.

    Recipe

    honey lemon vinaigrette in a jar with a spoon

    Honey Lemon Vinaigrette

    5 from 5 votes
    Print Rate
    Course: Dressing
    Cuisine: North American
    Diet: Gluten Free, Low Lactose, Vegetarian
    Servings: 4
    Calories: 51kcal
    Cook time: 2 minutes mins
    Total time: 2 minutes minutes
    Author: Emmeline Kemperyd
    Prevent your screen from going dark

    Ingredients

    • 1 lemon juice only
    • 1 tablespoon honey
    • 1 tablespoon olive oil
    • 1 teaspoon sea salt flakes slightly crushed
    • ½ teaspoon fresh ground black pepper

    Instructions

    • Place all ingredients in a jar with a lid and close the lid tightly. Shake the jar vigorously until everything is well combined. Taste test and adjust seasoning as needed.

    Equipment (may contain affiliate links)

    • Measuring spoons*

    Notes

     

    Ingredient notes & substitutions

    • Lemon needs to be fresh - canned lemon juice won't do
    • Olive oil can be swapped for a neutral vegetable oil
    • Sea salt flakes can be swapped for fine table salt - start with half the amount and add more if needing after taste testing
    • Honey: liquid honey is easiest to use, but any kind will do
    • Black pepper: fresh ground is best, but any type works
     

    Tips & tricks

    • Make your vinaigrette in a jar - it's just the easiest way
    • If you're using non-liquid honey you can microwave it quickly to make it more liquid and easier to mix with the rest of the ingredients
    • Always taste test your vinaigrette, so you can get the seasoning just right for your taste
    • Store leftovers in the jar in the fridge for up to 2 weeks and just give it a good shake before using

    Nutrition

    Calories: 51kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 582mg | Potassium: 25mg | Fiber: 1g | Sugar: 5g | Vitamin A: 4IU | Vitamin C: 7mg | Calcium: 5mg | Iron: 1mg

    Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.

    Did you make this? Tag me today!Tag @alwaysusebutter and use the hashtag #alwaysusebutter!

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    About Emmeline Kemperyd

    Emmeline Kemperyd is a writer, food blogger, recipe creator and food photographer and the founder of alwaysusebutter.com. She has more than 20 years of experience creating and simplifying recipes so they taste good, and are quick, easy, and approachable. She is a regular contributor to MSN  and her work has been featured by The Guardian, Well+Good, Vulture, SheKnows, Good Men Project, Daily Kos, The Grio, The Asian Parent, and The Feed Feed, among others.

    Reader Interactions

    Comments

    1. Annette M Helmbold

      May 15, 2024 at 4:28 pm

      5 stars
      Best honey lemon dressing ever! So flavorful and packs a beautiful punch of citrus and sweet! I'm pairing it with arugula, nuts and diced apple.

      Reply
      • Emmeline Kemperyd

        May 16, 2024 at 2:45 am

        Hi Annette! Thank you for your comment! That pairing sounds delicious, I'll need to try it for myself. /Emmeline

        Reply
    2. Madeleine Fuchs

      March 23, 2023 at 2:13 pm

      Hello. Thank you for the recipe.

      How much lemon juice by tablespoons do you use?

      Reply
      • Emmeline Kemperyd

        March 23, 2023 at 2:29 pm

        Hi! About 2 tablespoons of lemon juice. /Emmeline

        Reply
    5 from 5 votes (4 ratings without comment)

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