This Easy Lemon Basil Vinaigrette is such an easy salad dressing recipe that’s refreshing, super delicious, and healthy. It comes together in just about 5 minutes and is much better than any store-bought salad dressing!
Ingredients You’ll Need
This lemon herb vinaigrette is creamy and delicious and only uses simple, fresh ingredients!
- Extra-virgin olive oil. I prefer using a high quality olive oil, however, feel free to use another neutral oil such as avocado oil.
- Fresh basil. Fresh basil leaves are the key to this recipe.
- Garlic. Fresh garlic is always best, however, if you are crunched for time, I get it– go for the jarred minced garlic. No one is judging!
- Freshly squeezed lemon juice. Freshly squeezed is the keyword here! It only takes a few minutes and is especially easy if you have a citrus squeezer.
- Dijon Mustard. My favorite Dijon Mustard is a strong class French Dijon- Amora. We buy it in bulk, it’s that good!!
- Red pepper flakes. These are optional in this recipe, but they add the perfect touch of heat to this dressing. I promise it’s not too spicy, though!
- Salt and Pepper.
File this recipe under the category easy salad dressings! It’s paleo, gluten free, healthy, vegan, whole 30 approved, and goes with EVERYTHING. Don’t get me wrong, there are some amazing brands that have clean and very delicious bottled salad dressings now, however, making your own dressing at home is SO incredibly easy, not to mention — fresh, flavorful, and so yummy.
This dressing is great for salads, pasta salads, to drizzle on roasted or grilled vegetables, chicken kebabs, shrimp kebabs, cedar plank salmon, etc. It makes for the perfect marinade for so many things.
This lemon basil and olive oil vinaigrette recipe is especially delicious in the summer because it’s light and refreshing when the temperatures are too hot for anything heavy!
How to make Basil Lemon Vinaigrette
- Place extra-virgin olive oil, fresh basil leaves, minced garlic, freshly squeezed lemon juice, Dijon Mustard, red pepper flakes, salt and pepper into a large mason jar, blender, or food processor. I personally like using a large mason jar that has a big enough opening to fit my immersion blender, so I can quickly blend it up directly in the jar I can also store it in.
- Blend until smooth and creamy, and adjust salt and pepper to taste. Store in an airtight container in the fridge for 6-7 days. It often times will solidify in the fridge, so I like to remove from the refrigerator 20-30 minutes before serving if you are making ahead. You can always give it another shake just before serving as well.
How to store Lemon Basil Vinaigrette
I find it best to store this salad dressing in a mason jar with a lid in the refrigerator for up to one week. It may separate as it sits there, however, simply give it a shake or stir before serving.
This Lemon Basil Dressing would be delicious with the following salads
- Little Gem Salad with Radish and Lemon Vinaigrette
- Healthy Chickpea Quinoa Salad
- Super Simple Arugula Endive Weeknight Salad
- Cucumber Tomato Isreali Couscous Salad
Easy Lemon Basil Vinaigrette
This Lemon and Basil Salad dressing is such an easy recipe that will jazz up the simplest of things. Perfect for pasta salad, as a marinade for various proteins, or to keep in the fridge when you want to quickly enjoy a bowl of greens. Paleo, gluten free, whole 30 approved, vegan.
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 4-6 1x
- Category: Salads
- Method: n/a
- Cuisine: Healthy
- 2/3 cup extra-virgin olive oil
- 1/3 cup tightly packed fresh basil leaves
- 1 tsp minced garlic
- 1/3 cup freshly squeezed lemon juice (about the juice of 4 small lemons)
- 2 tsp Dijon Mustard
- 1/2 tsp red pepper flakes
- Salt and Pepper to taste (I usually do about 1 tsp salt, 1/4-1/2 tsp pepper)
- Add all ingredients to a large mason jar (if using an immersion blender *see notes) or food processor or blender.
- Blend until smooth and creamy. Store in an airtight container in the fridge for up to one week.
- Enjoy as a healthy salad dressing throughout the week, use on pasta salads, as a marinade for protein, serve with roasted vegetables, etc.