Quick and easy Lemon Garlic Salad Dressing made with just three main ingredients in about five minutes. Bright and bold, it’s ideal for hearty greens like kale, spinach, or arugula and works beautifully on grain bowls and roasted vegetables.
I’ve been making this lemon garlic dressing for over a decade. It’s the star of my Tuscan Kale Salad and one of my all-time favorite dressings. There’s something about fresh lemon and garlic that turns even a simple bowl of greens into a satisfying meal.
Why You’ll Love This Recipe
- Fast and simple: Combine the ingredients in a jar, shake, and you’re done. A citrus press and a garlic press make prep even quicker.
- Minimal ingredients: Fresh lemon juice, garlic, extra virgin olive oil, and a pinch of salt and black pepper—simple but flavorful.
Ingredient Notes
- Lemon juice: Use freshly squeezed lemon juice for the best brightness. If you want extra zing, add a little lemon zest—zest before juicing.
- Olive oil: Extra virgin olive oil provides richness and a fruity backbone to balance the lemon.
- Garlic: Fresh garlic gives the dressing its savory punch. Finely mince or press the garlic for a smooth, even flavor.
Step-by-Step Instructions
Here’s a short overview—full measurements and notes are in the recipe card below.
- Add all ingredients to a jar with a tight-fitting lid (or a small bowl if serving immediately).
- Shake the jar vigorously until combined, or whisk in a bowl. Taste and adjust salt and pepper as needed, then serve.
Tip from a Registered Dietitian
Making dressing at home lets you control the sodium and the type of oil. This simple lemon-garlic vinaigrette uses extra virgin olive oil and typically contains far less sodium than many store-bought dressings.
Helpful Tips
- This is a tart, bright dressing: It pairs especially well with hearty greens and shaved Parmesan.
- Use a handheld citrus press to extract the most juice from each lemon.
- The recipe lightly coats about 4–5 cups of salad greens—double it for larger salads.
- Store refrigerated; if the oil solidifies, let it sit at room temperature a few minutes and shake before serving.
Questions You May Have
The dressing is delicious as written, but you can add chopped fresh herbs like parsley, basil, or dill if you prefer a herby vinaigrette.
Yes. Choose dressings low in added sugar and saturated fat—this olive oil–based vinaigrette fits well in many heart-healthy plans.
A dressing you enjoy using in moderate amounts is usually the best choice. Vinaigrettes with healthy oils and minimal added sugar are often a good option.
Related Recipes
- Apple Cider Vinaigrette
- Basil Balsamic Dressing
- Mango Salad Dressing
- Strawberry Balsamic Dressing
More Easy Recipes
- Green Goddess Salad with Green Goddess Dressing (Homemade)
- Green Goddess Salad Dressing (No Oil, No Mayo)
- Green Bean Casserole with Fresh Green Beans
- Top 9 Holiday Side Dishes (30 Minutes or Less!)
Did you make this lemon garlic vinaigrette and enjoy it? Please leave a rating and comment below — feedback is appreciated!
Follow on Instagram and Pinterest for more easy recipes and tips from a Registered Dietitian.
📖 Recipe
Lemon Garlic Salad Dressing
Kristi
Pin Recipe
Equipment
-
Garlic mincer (optional)
-
Handheld citrus press (optional)
Ingredients
- 3 tablespoon lemon juice freshly squeezed (about 1 large lemon)
- 2 cloves garlic minced
- 3 tablespoon olive oil extra virgin
- ⅛ salt about ⅛ teaspoon, or to taste
- 1 pinch black pepper or more, to taste
Instructions
-
Add lemon juice, minced garlic, olive oil, salt, and black pepper to a jar with a tight lid. Seal and shake vigorously until combined. Taste and adjust seasoning, then drizzle over greens and serve.
Notes
- Always use fresh lemon and garlic for the best, brightest flavor.
- For more lemon intensity, add ½–1 teaspoon lemon zest before juicing.
- This amount will lightly coat about 4–5 cups of salad greens; double for larger servings.
- Store refrigerated for up to one week; shake well before using.
*
Nutrition estimates are approximate and depend on exact ingredients and portions used.