Elevate leafy greens and simple salads with this 5-minute zesty lemon and herb dressing.
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Whisk the oil, juice, mustard, garlic, sugar, chives, mint and basil in a small bowl until sugar dissolves. Season.
COOK. STORE. SAVE.
Clever storage: Make this salad dressing ahead of time and store it in a sealed jar in the fridge. Use within 3-4 days.
Looking for a bright and zingy homemade dressing you can use for salads? Made from whole, fresh ingredients, this lemon and herb dressing is just what you’re looking for. Plus, it’s ready in just five minutes and can be made ahead of time – perfect to take the stress out of entertaining or when you want to prep ahead. It’s a dressing that’s loaded with flavour. There’s zestiness from the lemon, tanginess from the Dijon mustard, freshness from the basil, mint and chives, sweetness from the sugar – and it’s all brought together and rounded out by the luscious smoothness of olive oil. Making your own dressing is budget-friendly, time effective and can easily elevate even the most basic of salads.
As this recipe is so simple, the key to creating the best-ever lemon dressing is to use the freshest ingredients available to you. If you can, use fresh lemons rather than bottled juice. Lemons should be bright yellow in colour that give slightly when squeezed. Avoid herbs with discoloured or wilted leaves, and ensure your olive oil hasn’t expired.
To prepare your lemons, use firm pressure to roll the fruit on your kitchen counter using the palm of your hand. You can also microwave lemons before slicing for 20-30 seconds to help release as much juice as possible. Slice with a sharp knife and use a citrus squeezer or lemon juicer to extract the juice. When cutting herbs, roll the leaves together and use a knife for even strips that maintain their flavour and fragrance.
A homemade lemon dressing is perfect for taking simple ingredients and recipes to a whole other level. Use it to dress leafy greens like spinach and rocket, Greek salads or fresh tomatoes, and it’s delicious poured over cold pasta salads. You can even drizzle it over roast veggies like sweet potatoes, eggplant and capsicums. The tangy flavours of the dressing also pair well alongside grilled chicken or fish. While technically this is a salad dressing, it can also be used as a marinade.