Creamy Lemon Vinaigrette (Printable Version)

A bright, creamy dressing made with fresh lemon juice, Greek yogurt, and olive oil. Perfect for elevating salads and vegetables.

# What You Need:

→ Base

01 - 1/3 cup freshly squeezed lemon juice (about 2 lemons)
02 - 1 tablespoon finely grated lemon zest
03 - 2 teaspoons Dijon mustard
04 - 1 tablespoon honey or pure maple syrup
05 - 1/2 cup extra-virgin olive oil

→ Creamy Element

06 - 3 tablespoons Greek yogurt (or sour cream for a richer version)

→ Seasonings

07 - 1 small garlic clove, finely minced or grated
08 - 1/2 teaspoon fine sea salt
09 - 1/4 teaspoon freshly ground black pepper

# How-To Steps:

01 - In a medium bowl or a glass jar with a lid, combine the lemon juice, lemon zest, Dijon mustard, honey (or maple syrup), Greek yogurt, garlic, salt, and pepper.
02 - Whisk or shake vigorously until well combined and creamy.
03 - Slowly drizzle in the olive oil while whisking continuously (or add to the jar and shake until emulsified) until the dressing is thick and smooth.
04 - Taste and adjust seasoning, adding more salt, honey, or lemon juice as desired.
05 - Store in the refrigerator for up to 5 days. Shake or stir before using.

# Helpful Tips:

01 -
  • The Greek yogurt creates this impossibly smooth texture that coats every leaf evenly
  • It strikes that perfect balance between bright and creamy that most dressings miss completely
  • You can make it in under ten minutes and keep it in your fridge all week
02 -
  • The dressing will thicken in the refrigerator, so let it sit out for ten minutes before using or thin with a teaspoon of water
  • Adding the oil slowly is what creates that velvety emulsified texture instead of an oily separated mess
  • Fresh lemon zest cannot be substituted with dried lemon peel, the difference in flavor is enormous
03 -
  • Grate your garlic on a microplane instead of mincing it so it melts into the dressing without any harsh raw bits
  • Let the dressed salad sit for five minutes before serving to allow the flavors to penetrate the leaves slightly

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