Homemade lemon honey dressing that takes just 5 minutes and requires only 5 pantry staples you probably have on hand. It's fresh, bright and one of those recipes you'll make on repeat. I love this with fresh summer salads, drizzled over grilled veggies, or as a marinade.
Along with my dairy-free ranch dressing and easy balsamic vinaigrette, this clean lemon dressing is one of my go-tos.
About this lemon honey dressing
I'm at it again with my homemade dressings. Many store-bought dressings are made with cheap refined oils, added sugars, and preservatives (even the "better-for-you" kinds) and they don't fully align to a real food lifestyle.
That is why I love making dressings myself! Here are some reasons why I love this recipe!
- Bright and slightly sweet - The perfect balance of sweetness from pure honey with bright flavors from fresh lemon juice.
- 5 ingredients and 5 minutes - Throw 5 ingredients in a jar, shake and you're all set!
- Versatile - Not only do I love this as a simple dressing, but I also love to drizzle on grilled vegetables and have even used as a marinade for chicken.
- No refined oils and naturally sweet - You won't find any ultra-processed foods in this real food dressing. Looking for a fully oil-free dressing, then try my lemon maple tahini dressing (I can eat this one by the spoonful!).
If you've ever bought a "healthy" store-bought dressing and flipped it over and looked at the long list of ingredients you can't pronounce, or wouldn't buy yourself, this lemon honey dressing is for you. And trust me... I've been there!
And I'm not saying I never buy store-bought dressings, but I always make an effort to make them myself. Not only do they taste better, but they are SO easy and when it comes down to it, much cheaper too. Once you try homemade, real food dressings, you won't want to go back.
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Ingredient notes
- Lemon juice - You definitely want fresh lemon juice and not the stuff from the bottle.
- Honey - As with anything honey, I recommend raw honey, but make sure it is in liquid form. Nate's honey is one of my go-to brands.
- Extra-virgin olive oil - Use a good quality extra-virgin olive oil. This will make all the difference in this dressing. La Tourangelle and California Olive Ranch are great options.
A complete list of ingredients can be found in the recipe card below. The above are some specific notes to help with selecting ingredients.
Variations
I love this simple dressing as is, but if you'd like to add some extra flavor, or switch some things up, here are some options.
- Make it creamy - To make this more on the creamy side, add in a small spoonful of plain, unsweetened Greek yogurt. Or for a truly creamy dressing, check out this creamy cilantro lime dressing.
- Make it vegan - If you'd like to make this vegan, you can swap the honey for pure maple syrup, or try my maple syrup Dijon vinaigrette.
- Add garlic - For more flavor, add in 1 large clove of pressed or grated garlic (pressing or grating makes it easier to mix in with the dressing).
- Add fresh herbs - Add chopped fresh basil, parsley or thyme.
Step-by-Step Instructions
- Step 1: Add all ingredients to a mason jar, or other covered container.
- Step 2: Tightly close the top and vigorously shake to combine.
Sara's Top Tip: Zest the lemon before you juice it! It's much easier to zest when it's whole!
Troubleshooting homemade dressing
There really is a simple ratio for homemade dressing, but everyone has different tastes, so here I'll break down how to adjust this dressing to fit your exact likings.
- If the dressing it too sour, add in a little extra honey.
- If the dressing is too sweet, add a little extra fresh lemon juice or extra-virgin olive oil.
- If the flavor is too flat, increase the Dijon mustard, salt and pepper.
With all homemade dressings, the key is to taste and adjust to your liking.
Ways to use honey lemon dressing
- Toss with your favorite roasted veggies.
- Drizzle over quinoa bowls (I use this same dressing in my asparagus quinoa salad).
- Add to cold pasta salads.
- Use as a marinade for chicken or fish (I recommend adding some chopped fresh herbs if using for a marinade). For another marinade, try this cilantro lime chicken marinade.
- And obviously, use as a salad dressing. I use a very similar dressing on my apple and arugula salad or you could swap out the vinaigrette on this peach and goat cheese salad.
How to store
Store this lemon honey dressing in an airtight jar in the fridge. It will stay fresh for up to one week. Just give it a good shake before using as ingredients may separate as the dressing is stored.
Note: The dressing may separate, or even solidify when stored in the fridge (due to the olive oil). This does not mean it's bad! Simply, let it sit at room temp for about 5 minutes, or quickly run under warm water to liquify again.
lemon honey dressing Recipe FAQs
While technically you can, I wouldn't recommend it. Bottled lemon juice falls flat and you won't get the same results.
This is natural and due to the oil and water-based ingredients that don't naturally combine. An emulsifier, like Dijon mustard, or even honey, help with this. But over time they will still separate. Just give the dressing a good shake, or stir, before using.
A good quality extra-virgin olive oil will solidify in the fridge, so depending on the olive oil you use, this may happen. If so, let sit at room temp, or run under warm water until liquified.
Absolutely. You may notice some more separation, but feel free to skip the Dijon if you'd like.
The key to homemade dressings is using a good quality extra-virgin olive oil. To start, ensure it is "extra-virgin" and look for ones in a dark, glass bottle. In addition, look for a harvested date within the last 18-24 months. A quality avocado oil can also be used.
More homemade dressings to enjoy
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean.Be Well!
-Sara
Simple Lemon Honey Dressing
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Equipment
- 1 mason jar
Ingredients
- ½ cup extra-virgin olive oil
- 3 tbsp. fresh lemon juice
- 1 tbsp. lemon zest
- 2 tbsp. honey
- 1 tbsp. Dijon mustard
- ½ tsp. fine sea salt (plus more to taste)
- â…› tsp. ground pepper (plus more to taste)
Instructions
- Add all ingredients to a mason jar, or other covered container.½ cup extra-virgin olive oil, 3 tbsp. fresh lemon juice, 2 tbsp. honey, 1 tbsp. Dijon mustard, ½ tsp. fine sea salt, ⅛ tsp. ground pepper, 1 tbsp. lemon zest
- Cover and shake until smooth and creamy. Store covered in the fridge for up to 1 week.
Video
Notes
- One large lemon is typically enough for the lemon juice and lemon zest. If your lemon is small, you may need 2 lemons for this recipe.Â
- The dressing may separate, or even solidify when stored in the fridge (due to the olive oil). This does not mean it's bad! Let it sit at room temp for about 5 minutes, or quickly run under warm water and then give it a good shake to re-incorporate ingredients.Â
Nutrition
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Sara says
No refined oils and naturally sweetened - this is my kind of dressing!