Creamy Lemon Vinaigrette
This Creamy Lemon Vinaigrette is one of my forever dressing crushes. It’s bright and citrusy with a smooth, spoon-coating texture that somehow makes everything more crave-worthy—from chopped salads to roasted veggies to grain bowls. I’ve been making some version of this for years, tweaking the ratios until it hit that just-right balance… with just enough creaminess to cling to every bite.
And don’t worry if you’re not a Greek yogurt person—light sour cream or mayo work too (see the easy swap details in the Recipe Notes at the bottom).
Why this dressing deserves a spot in your fridge
- Citrus meets creamy: Lemon juice brings the zip, while a touch of Dijon, EVOO, and Greek yogurt create a velvety finish
- Plays well with everything: Greens, chopped veggies, beans, grilled chicken, fish… you name it
- Quick + no fuss: Shake it in a jar or whisk it in a bowl—done in minutes
- Meal-prep hero: Holds beautifully in the fridge for days
If you’re anything like me, once you find a great homemade dressing, it opens the door to all the salads. A few other favorites I always have in rotation include a Healthy Ranch Dressing that’s perfect for chopped salads, dipping, and drizzling, a Creamy Tahini Dressing when I’m in the mood for something earthy and luscious, a classic Honey Mustard Vinaigrette for that sweet-savory balance, and a Green Goddess–style herby dressing that instantly wakes up even the most basic greens. They’re all simple to make, incredibly flexible, and a reminder that the right dressing can completely change your salad game!
Add this Lemon Vinaigrette to your dressing rotation!
Creamy Lemon Vinaigrette
Ingredients
- ½ cup nonfat plain Greek yogurt, see Notes for swaps
- 2 tablespoons olive oil or avocado oil
- 5 tablespoons fresh lemon juice, ~2 medium lemons, plus optional zest
- 2 teaspoons Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt, more to taste
- ¼ teaspoon black pepper, more to taste
Instructions
- In a small bowl, whisk together all dressing ingredients until smooth.
Notes
• Light sour cream: swap 1:1 for the yogurt (½ cup).
• Using mayo: best as ¼ cup mayo (regular or light) + ¼ cup yogurt. If you want all mayo, add 1 extra tablespoon lemon juice to keep it bright, then taste and tweak. Dressing keeps for up to 5 days in a sealed container in fridge.
