This Honey Lemon Vinaigrette is made without mustard and without vinegar - just fresh lemon juice, honey, olive oil, salt & pepper shaken together in 2 minutes. It's my go-to dressing for arugula salad, and perfect for any salad with a fattier component like avocado or halloumi.
The Best Salad Dressing I Know
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. All that acidity just cuts right through and balances it perfectly!
This dressing is super easy to make, and quick - 2 minutes tops. No chopping needed, just squeeze and mix.
This version is made without mustard - so it's very smooth in flavor, no peppery Dijon - and no vinegar. The lemon is acidic enough, and no vinegar means we can use more lemon for even more flavor!
And the result? Sweet, tangy & a little bit salty. Just perfect!
"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." - Annette
Just Very Simple Ingredients
You Need Fresh Lemon Juice
The lemon carries this recipe so you do need fresh lemon juice. Get a lemon, squeeze it yourself - bottled just won't do here.
Liquid Honey is Easiest
I always use liquid honey because it's easier to mix into the dressing. But, you can also microwave solid honey for a few seconds to make it liquid, and use that instead. Use what you have!
What Oil to Use
I like to use olive oil for this recipe to get a bit of extra flavor. But you can also make it with a neutral oil.
How to make it
1. Add Everything
Place all the ingredients in a jar. If you're worried about it getting too salty/acidic/sweet/peppery for your taste - start with half of the specific ingredient.
2. Shake
Close the lid tightly, and shake the jar vigorously until everything is well combined.
3. Taste Test
Taste test, and add more of anything as needed. Toss with your favorite salad, and serve!
Top Tips
Make your vinaigrette in a jar. It's just the easiest way.
Always taste test your vinaigrette. Make sure the flavor is just right for you!
If you're worried about too much of one flavor - start with half. I find this version very well balanced, but we all have different tastes. If you're worried about it becoming too salty/sweet/acidic - start with half of the specific ingredient, and add more after taste testing. Just remember to shake the jar well after adding anything!
What to Do With Leftovers
Store leftovers in the jar in the fridge. It's good for up to 2 weeks, just give it a good shake before using.
Can homemade vinaigrette go bad?
Yes, 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 for as long as possible.
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, then it will go bad faster.
Does homemade vinaigrette need to be refrigerated?
Yes, I recommend refrigerating this vinaigrette to be able to keep it for longer.
Easy Salads to Serve With This Vinaigrette
These salads all come with amazing vinaigrettes and dressings of their own - but you can switch them up with this lemon honey vinaigrette as well.
More Quick & Easy Salad Dressings
- Apple Cider Vinegar Salad Dressing2 Minutes
- Chipotle Ranch5 Minutes
- 5-Minute Blue Cheese Sauce5 Minutes
- Avocado Lime Ranch Dressing5 Minutes
Recipe
Honey Lemon Vinaigrette (No Mustard)
Print RateIngredients
- 1 lemon juice only
- 1 tablespoon honey liquid is easiest
- 1 tablespoon olive oil or neutral 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.1 lemon, 1 Tbsp honey, 1 Tbsp olive oil, 1 tsp sea salt flakes, ½ tsp fresh ground black pepper
Equipment (may contain affiliate links)
- Jar with a lid
Notes
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Annette M Helmbold
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.
Emmeline Kemperyd
Hi Annette! Thank you for your comment! That pairing sounds delicious, I'll need to try it for myself. /Emmeline
Madeleine Fuchs
Hello. Thank you for the recipe.
How much lemon juice by tablespoons do you use?
Emmeline Kemperyd
Hi! About 2 tablespoons of lemon juice. /Emmeline