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Easy Lemon Vinaigrette

Lemon Vinaigrette

This Lemon Vinaigrette is easy to make and has a slightly smoky taste from our secret ingredient, smoked Paprika. The slightly tangy and sweet taste is just what your leafy or grain salads will need.

A basic Lemon Vinaigrette is one of the most prepared vinaigrette in many cuisines. Vinaigrette is usually used for a salad with tons of texture, like this Easy Garden Kale Salad with Lemon Dressing. Although the lemon dressing for that recipe contains our Noubess spices, a simple vinaigrette is easy to prepare with common ingredients you always have in your kitchen.

Lemon Vinaigrette
Lemon Vinaigrette

About The recipe

This lemon vinaigrette is one of my favorite salad dressings. I usually make it when craving for a lemony taste. In the Caribbean, we love adding lemon to many dishes. For example, to bring out the flavors of legumes or stews, adding a few drops of lemon juice at the end of cooking is not uncommon.

The ingredients for the recipe

Here’s what you will need.

  • Fresh lemon juice – acid is always needed for salad dressings
  • Honey – to add a little bit of sweetness. You can also substitute it with maple syrup.
  • Garlic – I use frozen garlic to grate. Much easier to grate using a grater. Chopping is not allowed here!
  • Smoked Paprika – for a smoky flavor
  • Fresh thyme – substitute with Noubess Beau Monde Seasoning for a stronger herbal seasoning flavor.
  • Salt and Pepper, to taste – must-have ingredients in your vinaigrette.

Ready to make the salad dressing?

  1. Juice the lemons
  2. Grate the garlic.
  3. Measure the salt, pepper, and paprika, and thyme leaves
  4. Combine the lemon juice, honey, and spices until well blended. (Use 3 parts lemon to 4 parts oil)
  5. Drizzle the oil into the lemon, honey, herb, and spice mixture while whisking. Whisk continuously until all the ingredients are well incorporated and the dressing is emulsified.
Lemon Vinaigrette
Lemon Vinaigrette

How to store and use lemon vinaigrette

This lemon vinaigrette is not only great with leafy and roasted vegetable salad, but it is also perfect for grain salads. To properly store, use an airtight container or mason jar to save the dressing for up to 1 week in the refrigerator.

  • Grain salads may be farro, quinoa, rice, couscous, and even large grains of corn.
  • Drizzle over grilled meat, seafood, or poultry for a tangy and sizzling taste.
  • Drizzle over grilled or roasted vegetables for a tangy taste.

Tips and Notes

  • Use mustard for a more tangy taste. The lemon contains lots of acids; (honey mustard or yellow mustard is optional).
  • Use fresh ingredients: Fresh lemon juice is key for the best flavor. Avoid using bottled lemon juice if you can.
  • Adjust the ratio to your taste: The classic vinaigrette ratio is 3 parts oil to 1 part acid (like lemon juice). You can adjust this depending on how tart or oily you like your dressing.
  • Emulsify the dressing: This means whisking the oil and vinegar together until they are well combined and creamy. You can do this by slowly drizzling the oil in while whisking constantly.
  • Shake it up: If you don’t have time to whisk, you can simply combine all the ingredients in a jar with a tight-fitting lid and shake it well. Add some sweetness: A touch of honey, maple syrup, or even agave nectar can help to balance out the tartness of the lemon juice.
  • Get creative with herbs: Chopped fresh herbs like thyme, parsley, or chives can add another layer of flavor to your vinaigrette.
  • Store it properly: Your vinaigrette will stay fresh in the refrigerator for up to a week. The olive oil may solidify a bit, but just let it sit at room temperature for a few minutes before using.
  • Add other fresh herbs and spices such as tarragon, dill, rosemary leaves, parsley, and Italian Herbs Seasoning blend.
Lemon Vinaigrette

Lemon-Thyme Vinaigrette

This easy lemon vinaigrette recipe is a must for your recipe repertoire.. It’s perfect for salads, roasted vegetables, and more!
Prep Time 10 minutes
Total Time 10 minutes
Course Condiment
Servings 8
Calories 64 kcal



  • 1/4 cup fresh lemon juice
  • 1 small garlic clove grated
  • 1/4 teaspoon sea salt more to taste
  • 1/4 teaspoon smoked paprika
  • Freshly ground black pepper
  • 1/2 teaspoon honey or maple syrup optional
  • 1/4 to 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon fresh or dried thyme or other herbs such as tarragon, rosemary leaves, or parsley.


  • In a small bowl, whisk together the lemon juice, garlic, smoked paprika, salt, pepper, thyme, and honey.
  • Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified.
  • Store in the fridge for up to 1 week.


  • Makes 1/2 cup. The olive oil will solidify in the fridge.
  • Let the dressing sit at room temp for a few minutes to soften and stir before using.


Serving: 8Calories: 64kcalCarbohydrates: 1gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 73mgPotassium: 12mgFiber: 1gSugar: 1gVitamin A: 37IUVitamin C: 3mgCalcium: 2mgIron: 1mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword condiment, salad dressing, vinaigrette
Tried this recipe?Let us know how it was!
Tried this recipe?Mention @noubesscaribbean or tag #noubesscaribbean!

Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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Corn Allergy:

Always choose ingredients without corn or corn derivatives.

Originally published on March 26, 2021. Revised and updated.

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