A simple and delicious lemon-garlic salad dressing that goes well with everything. Add it to a big green salad, roasted veggies, or even use it as a marinade for chicken thighs! The best part is there’s no chopping, dicing or blending required.

Equipment

All you need are these two things:

zester or grater (I’m using a Microplane)
jar or deli container for mixing

You can find the full recipe instructions and ingredients list below!

Salad Dressing Tips

Choose a good olive oil. Look for cold pressed, extra virgin olive oil that’s kept in a dark, or tinted, glass bottle. Store it in a dark place away from the sun to maintain freshness.
Small ingredients list, big impact. When a recipe only calls for a few ingredients, it’s important to use good quality versions of each. This doesn’t need to break the bank. Just reach for the best quality that you can afford and you’ll be able to taste a difference.
A secret ingredient! You might be surprised to see apple cider vinegar in a recipe for a lemon-garlic salad dressing. The vinegar brings more acid than the lemon juice would on it’s own, making for a more tangy and well-rounded dressing.

Make a big batch and use it throughout the week

You won’t catch me doing a ton of meal prep. But if there’s one thing I like to make in advance and keep in the fridge throughout the week, it’s this lemon-garlic salad dressing. Having a jar in the fridge already measured out and ready to go makes eating veggies a little easier!

I toss it on a salad, add it to my vegetables before roasting and even use it as a marinade for chicken, beef or pork (my favourite is boneless, skinless chicken thighs!).

Try it for yourself

Make a batch (as outlined below) and add a third of the dressing to a ziplock bag with 4-6 boneless, skinless chicken thighs. Let it marinate over night, then sear the chicken in a skillet, on medium high, until cooked through. Enjoy your delicious, juicy chicken for dinner with a side salad tossed in the very same dressing. You’ll thank me later!