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, beef or fish! The best part is there’s no chopping, dicing or blending required.

Equipment

Here’s what you need to make my lemon-garlic vinaigrette:

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

That’s it! You can find the full ingredients list and instructions 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 for longer.
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 to use 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 as a marinade:

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!

Lemon-Garlic Salad Dressing

My go-to salad dressing

Print Recipe

Prep Time 5

Servings: 8

Ingredients Method Notes

Ingredients

3/4 cup extra virgin olive oil
3 tbsp apple cider vinegar
2 tbsp lemon juice
2 tbsp honey
1/4 tsp onion powder
1 garlic clove
cracked black pepper
salt I'm using Diamond Crystal Kosher

Method

To a jar add 3/4 cup olive oil, 3 tbsp apple cider vinegar, 2 tbsp lemon juice, 2 tbsp honey and 1/4 tsp onion powder. Grate in 1 garlic clove and top with 2 tsp salt and lots of cracked black pepper. Seal the jar and shake vigorously until the dressing is emulsified. It should be slightly thickened and a little sticky.

Notes

Store the dressing in an air-tight containter in the fridge for up to three months.

Tag me @stefsdinnerdate on Instagram and TikTok if you make it! I love seeing your creations.

For the Love of Dinner

Lemon-Garlic Vinaigrette