Homemade Creamy Lemon Salad Dressing

Creamy Lemon Salad Dressing is a versatile homemade salad dressing recipe made with lemon juice, lemon zest, vinegar and creamy mayo. Use this lemon dressing as a salad dressing for kale, arugula, salmon, quinoa and more.

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• Versatile homemade salad dressing recipe
• Ingredients
• Step by step instructions
• How to store
• Make it your own
• Yield
• Creamy Lemon Dressing

Versatile homemade salad dressing recipe

Creamy Lemon Salad Dressing is such a versatile homemade dressing recipe! Made from only a few ingredients this bright, light vinaigrette adds a nice tart flavor to so many dishes!

A perfect lemon dressing for kale or quinoa salad. Delicious on chicken salad, greek salad, pasta salad, steak salad, coleslaw, cold potato salad, and summer berry fruit salad. Try it tossed with peas and prosciutto in a cold pasta salad. You can even use this creamy salad dressing as a marinade for salmon, an easy seasoning for campfire foil packs, or as a crudite and fruit dip! Delicious with seafood like salmon cakes, crab cakes, shrimp rolls or any baked, fried or steamed fish.

Once you see how easy it is to turn a few simple ingredients into such a delicious condiment you’ll be finding all sorts of ways to use Creamy Lemon Dressing!

Ingredients

• 2 small lemons (zested then juiced)
• granulated sugar
• garlic clove
• sea salt
• white vinegar – or substitute apple cider vinegar,
• mayonnaise –  olive oil mayonnaise preferred. Or see below for list of substitutions.
• olive oil

Step by step instructions

1. Zest lemons then squeeze lemon juice.

2. Place lemon zest and juice, chopped garlic, sugar and salt in a medium non reactive lidded jar (glass, ceramic, stainless steel).
3. Add vinegar and stir, or shake, until salt and sugar are dissolved.
4. Add mayonnaise and stir to combine. 
5. Slowly whisk in olive oil until thick. 
6. Store refrigerated until ready to serve.
7. Enjoy!

How to store

Refrigerate salad dressing in the jar it was made in, or other airtight lidded container, until ready to serve. Will keep refrigerated up to seven days. If sour cream was substituted for mayonnaise use within two days.

Make it your own

• Add a teaspoon of Dijon mustard, a dash of red pepper flakes, fresh herbs like basil, tarragon or dill for extra flavor.
• Substitute plain greek yogurt or sour cream for mayo, leave out the mayonnaise all together. You can even add extra olive oil and an egg yolk to emulsify your own mayo. Or substitute creamy tahini for a creamy lemon tahini salad dressing.
• Switch out the sugar for honey or sweetener of your choice.
• Trade lemon juice and zest for lime instead!
• This is a garlic heavy lemon dressing. Trade the garlic for toum or shallots for a sweeter less garlicky flavor.
• Skip the chopping and whisking and blend the entire creamy salad dressing up in a a mini food processor or blender.

Yield

This recipe yields around ¾-1 cup of salad dressing, or 12-16 tablespoons. The standard serving size for salad dressing is 2 tablespoons, so this creamy lemon salad dressing recipe yields roughly 6 servings of dressing.

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