Lemon Honey Mustard Vinaigrette

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5 from 1 review

A bright and zesty lemon vinaigrette is perfect to use as a salad dressing or as a marinade. The dijon mustard adds flavor and zippiness and there’s a bit of sweetness from the honey. 


  • 1 Tablespoon lemon juice, plus 1/2 teaspoon lemon zest
  • 1 teaspoon dijon mustard
  • 1/2 Tablespoon honey
  • 1 small garlic clove, grated
  • 4 Tablespoons olive oil
  • salt, ground black pepper, to taste
  • Arugula Salad:
  • 45 oz arugula
  • 1 pint cherry tomatoes
  • 2 small cucumbers, cut into circles
  • 1 avocado
  • 1 small red onion, sliced


  1. Whisk together the lemon juice, lemon zest, mustard, honey and garlic in a small or medium mason jar. Pour in the olive oil, close the jar and shake it vigorously, until the vinaigrette is evenly mixed and looks creamy and emulsified.
  2. Season with salt and ground black pepper to taste. Of course, you can adjust the level of sweetness and acidity too, by adding a bit more lemon juice, mustard, or honey, or adding more oil to mellow it out.
  3. Add fresh herbs to give different flavors to the vinaigrette, such as chives, parsley, dill, tarragon, thyme, rosemary, etc.
  4. Dress the salad right before serving. Store the dressing in the refrigerator for a few days up to a week.