Fresh and bright lemony vinaigrette turns a boring bowl of greens into something you actually look forward to. Avocado oil, fresh lemon juice, minced shallots, and basil whisk into a lively emulsion that works on salads or as a marinade for chicken and fish. Ten minutes, 0.5 g net carbs per serving, and far better than anything bottled.
Tired of boring salads? Elevate your greens with this incredibly fresh and bright Lemony Vinaigrette! In just 10 minutes, you can create a versatile dressing that blows store-bought versions out of the water. Its zesty flavor is the perfect counterpoint to hearty greens like kale and Brussels sprouts, but its talents don’t stop there. Use it as a vibrant marinade to tenderize and flavor chicken or fish before grilling. This recipe makes about 1½ cups, so you’ll have plenty on hand for all your culinary creations.
Ingredients
• 1 cup / 240 ml avocado oil
• ¼ cup / 60 ml fresh lemon juice
• 2 tablespoons / 30 g (1.06 oz) minced shallots
• 1 tablespoon / 15 g (0.53 oz) chopped fresh basil
• 1 tablespoon / 15 ml (0.5 fl oz) white balsamic vinegar
• 2 teaspoons / 10 ml (0.3 fl oz) Dijon mustard
• ¾ teaspoon / 4.5 g (0.16 oz) sea salt
• ½ teaspoon / 1 g (0.04 oz) ground black pepper
• ¼ teaspoon / 0.5 g (0.02 oz) red pepper flakes, optional
Instructions
1. Directions
2. In a small mixing bowl or a glass jar with a tight-fitting lid, combine the avocado oil, fresh lemon juice, minced shallots, basil, white balsamic vinegar, Dijon mustard, sea salt, black pepper, and optional red pepper flakes.
3. Whisk vigorously in the bowl until the dressing is well-combined and emulsified. If using a jar, seal the lid tightly and shake until all are thoroughly mixed.
4. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks. The oil may solidify when chilled; simply let it sit at room temperature for 10-15 minutes and shake well before using.
Nutritional Information
• Nutrition Facts
• Serving Size: 2 tablespoons
• Calories: 167
• Fat: 18.2g
• Protein: 0.1g
• Total Carbs: 0.7g (0.02 oz)
• Fiber: 0.1g
• Net Carbs: 0.5g (0.02 oz)
Pro Tips
• For the best flavor, let the vinaigrette sit for at least 30 minutes at room temperature before serving to allow the shallot and basil flavors to meld.
• Easily make this dressing nightshade-free by omitting the red pepper flakes.
• For a creamier texture, add all except the oil to a blender. While the blender is running on low, slowly drizzle in the oil until the dressing is fully emulsified.
• Feel free to swap the basil for other fresh herbs like parsley, thyme, or oregano to create different flavor profiles.
FAQ
Q: How long does this homemade vinaigrette last
A: You can store this lemony vinaigrette in an airtight container in the refrigerator for up to 2 weeks. If the oil solidifies, let it sit at room temperature for 10-15 minutes and shake well before use.
Q: What can I use this lemon vinaigrette for
A: This versatile dressing is perfect for hearty greens like kale and Brussels sprouts. It also works wonderfully as a vibrant marinade to tenderize and flavor chicken or fish before grilling.
Q: How can I make this dressing creamier
A: For a creamier texture, add all ingredients except the oil to a blender. While the blender is running on low, slowly drizzle in the oil until the dressing is fully emulsified.
Q: Can I use different herbs in this recipe
A: Yes, feel free to swap the basil for other fresh herbs like parsley, thyme, or oregano to create different flavor profiles for your vinaigrette.
Pro Tips
- Let the vinaigrette sit at room temperature for at least 30 minutes before serving so the shallot and basil flavors can meld into the oil.
- For a creamier, more stable emulsion, blend everything except the oil first, then drizzle the oil in slowly while the blender runs on low.
- The oil may solidify in the fridge — just set the jar at room temperature for 10 to 15 minutes and shake well before using.
- Make it nightshade-free simply by omitting the red pepper flakes; the rest of the dressing is unaffected.
- Swap the basil for parsley, thyme, or oregano for a different flavor profile — all keep the same keto macros.
Frequently Asked Questions
How long does this lemony vinaigrette keep?
Store it in an airtight container in the refrigerator for up to 2 weeks. Let it come to room temperature and shake well before each use.
Why did my vinaigrette solidify in the fridge?
Avocado oil thickens when chilled — it is completely normal. Set the jar out for 10 to 15 minutes and shake it vigorously to re-emulsify.
Is this vinaigrette keto?
Per 2-tablespoon serving it has 0.7 g total carbs with 0.1 g fiber, about 0.5 g net carbs, and 18.2 g of fat from the avocado oil base.
Can I use dried herbs instead of fresh basil?
Fresh basil gives the dressing its bright, lively character. If you must use dried, use one-third the amount and let the dressing rest longer so the herbs can rehydrate.
Recipe card below.
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Fresh & Bright Lemony Vinaigrette
Ingredients
Method
- Directions
- In a small mixing bowl or a glass jar with a tight-fitting lid, combine the avocado oil, fresh lemon juice, minced shallots, basil, white balsamic vinegar, Dijon mustard, sea salt, black pepper, and optional red pepper flakes.
- Whisk vigorously in the bowl until the dressing is well-combined and emulsified. If using a jar, seal the lid tightly and shake until all are thoroughly mixed.
- Use immediately or store in an airtight container in the refrigerator for up to 2 weeks. The oil may solidify when chilled; simply let it sit at room temperature for 10-15 minutes and shake well before using.
