Lemon Honey Vinaigrette Dressing with Dried Herbs

Transform your everyday salads with this refreshing and tangy lemon honey dressing! It’s the perfect vinaigrette for spring or summer salads. This dressing pairs beautifully with dark leafy greens and is a great way to help you eat more healthy salads.

overhead view of lemon honey dressing in jar with spoon on blue table

Every person in my house loves lemons. From lemon desserts to lemonade to salad dressings, we love to work lemon into anything we can. My kids get so excited when I slice up lemons for their water, too!

Recently, my six-year-old son decided that he will *only* eat chicken if he gets lemon dressing to eat with it. My lemon vinaigrette recipe is comprised of nourishing, wholesome ingredients such as extra virgin olive oil and fresh lemon juice, so how could I say no? 

I love making my own salad dressings. Not only can I control the ingredients by using high-quality healthy oils and minimizing refined sugars, but I can also create them exactly to my tastes to make green salads I enjoy eating!

This salad dressing whips together quickly with simple ingredients you likely have on hand. Mason jars are the perfect utensil for homemade salad dressings– you can mix and shake the dressing together right in the jar, and the jar goes into the refrigerator. But you can also use a small bowl to whisk this dressing together.

Ingredients

To make this honey lemon vinaigrette, you need the following basic ingredients:

  • Extra Virgin Olive Oil – Olive oil is the base for this dressing. You can also use avocado oil if you prefer.
  • Fresh Lemons – Lemon juice is a great source of vitamin C. We use the lemons to squeeze the juice and add some lemon zest for flavor. You can use bottled lemon juice if needed.
  • Garlic – One clove of garlic grated into the dressing gives so much flavor!
  • Honey – Use whatever kind of honey you have on hand. I use a local raw honey for the possible benefits as reported by the NIH.
  • Dijon Mustard – This adds a beautiful depth and tang to the dressing.
  • Spices and Dried Herbs – Salt, black pepper, ground ginger, and dried basil, thyme, rosemary add delicious fresh, different flavors to this dressing.
lemon honey dressing ingredients on blue table

Instructions

To make this lemon honey dressing, follow the steps below.

pouring olive oil into jar to make lemon honey dressing

1. Add Olive Oil

Add olive oil to a mason jar. I use a 1-cup jar, but a pint jar also works.

grating lemon zest into jar

2. Zest & Juice Lemons

Wash the outer peel of one lemon and zest the clean lemon into the olive oil. Then squeeze the juice out of that lemon with a juicer or your hands. Slice the other lemon and squeeze the juice into the jar as well. You want about 1/4 cup total lemon juice.

grating garlic clove into jar

3. Grate Garlic

Grate the clove of garlic into the jar. You can also use a teaspoon of minced garlic, or 1/4 tsp garlic powder. I love the potent flavor of raw garlic, so I always grate mine into the dressing using my zester.

scooping honey from white bowl into dressing jar

4. Add Other Ingredients

Add the honey, dijon mustard, and dried herbs and spices to the jar. Put a lid on the jar and shake it vigorously to mix, until the honey and mustard are fully dissolved and the dressing looks creamy.

Tips & Variations

This creamy dressing can be customized to your liking! If you want less sweetness, you can cut the honey in half. If you don’t have some of the dried herbs and spices, you can omit them. Try swapping some of the lemon juice for a bit of lime juice.

spoon drizzling lemon honey dressing on a side salad on blue table

Serving Suggestions

Serve this easy honey lemon dressing with your favorite salads. We love a simple green salad with things like kale, fresh herbs like parsley and basil, red onion, cucumbers, and red bell peppers.

If you’re like my son, you’ll love this as a topping for grilled chicken.

Nutritional Information

This dressing makes about 6 servings. For one serving, the nutritional information is as follows:

  • Calories: 95
  • Protein: 0
  • Fat: 9 g (1.3g saturated)
  • Carbs: 4g

Recipe Notes

Store this dressing in an airtight container in the refrigerator. It is best eaten within 3-4 days. The cold temperature in the fridge may cause the olive oil to solidify, however, you can gently warm the dressing to room temperature to shake and remix.

Other Homemade Dressings

Try some of my other homemade dressings, such as my Blood Orange Vinaigrette Dressing!

We love this Citrus Balsamic Vinaigrette. My winter kale salad also has a fabulous apple cider vinaigrette, as does my copycat kale crunch salad.

FAQ

What is the healthiest dressing to put on your salad?

“Healthiest” is a matter of opinion, but there are many reasons to love the ingredients I use in this recipe. Check out the Ingredients section above for links to studies showing the benefits of these ingredients.

Did You Make This Lemon Honey Dressing?

This recipe is so much better than store-bought dressings. You’re going to love it! Let me know if you have any questions in the comments, and if you make it, I’d love to hear how it went!

If you want to receive more healthy recipes, please subscribe to my email list where I will be sharing my favorites!

side salad with spoon drizzling lemon vinaigrette
overhead view of lemon honey dressing in jar with spoon on blue table
Print Recipe
5 from 1 vote

Lemon Honey Vinaigrette Dressing

This lemon honey dressing is the perfect vinaigrette for your spring salads. It also makes a great marinade for chicken or fish!
Prep Time10 minutes
Total Time10 minutes
Course: Condiment, Salad
Cuisine: American
Keyword: healthy vinaigrette, lemon salad dressing, lemon vinaigrette, salad, salad dressing with lemon and honey, vinaigrette
Servings: 6
Calories: 95kcal
Author: Holly Lee
Cost: $5

Equipment

  • 1 Citrus Juicer optional–you can also hand squeeze

Ingredients

  • 1/4 cup extra virgin olive oil
  • 2 small lemons or 1 large
  • 1 clove garlic
  • 1 tbsp honey
  • 1 tsp dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried thyme
  • 1/4 tsp dried basil
  • 1/4 tsp ground ginger
  • 1/4 tsp dried rosemary

Instructions

  • Add olive oil to a mason jar.
    1/4 cup extra virgin olive oil
  • Wash the outer peel of one of the lemons and zest the clean lemon into the olive oil. Then squeeze the juice out of that lemon with a juicer or your hands. Slice the other lemon and squeeze the juice into the jar as well. You want about 1/4 cup total lemon juice.
    2 small lemons
  • Grate the clove of garlic into the jar.
    1 clove garlic
  • Add the honey, dijon mustard, and all of the herbs and spices to the jar. Put a lid on the jar and shake it vigorously to mix.
    1 tbsp honey, 1 tsp dijon mustard, 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp dried thyme, 1/4 tsp dried basil, 1/4 tsp ground ginger, 1/4 tsp dried rosemary

Video

Notes

Store this dressing in an airtight container in the refrigerator. It is best eaten within 3-4 days.
The cold temperature in the fridge may cause the olive oil to solidify, however, you can gently warm the dressing to room temperature to shake and remix.

Nutrition

Calories: 95kcal

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