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 minced shallots
• 1 tablespoon / 15 g chopped fresh basil
• 1 tablespoon / 15 ml white balsamic vinegar
• 2 teaspoons / 10 ml Dijon mustard
• ¾ teaspoon / 4.5 g sea salt
• ½ teaspoon / 1 g ground black pepper
• ¼ teaspoon / 0.5 g 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
• Fiber: 0.1g
• Net Carbs: 0.5g
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.
