Creamy Lemon Vinaigrette
This dressing is my forever crush. 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.
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
Yogurt swaps:
• 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.
• 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.
Nutrition Information per serving
Serving Size: 1 tbspCalories: 20Carbohydrates: 1gProtein: 1gTotal Fat: 1.5g— Unsaturated Fat: 1.5g— Saturated Fat: 0gCholesterol: 0mgSodium: 80mgFiber: 0gTotal Sugar: 0g— Natural Sugar: 0g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.