Lemon Vinaigrette

Lemon Vinaigrette | Stuffed Sweet Potato Monday

Lemon Vinaigrette

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Hands-on time:
Serves: 4

Punchy, zippy lemon vinaigrette recipe you can make in five minutes. Break free of the bottle and save money by making salad dressing at home.

Lemon Vinaigrette | Stuffed Sweet Potato Monday

Homemade Isn’t Hard.

If you’ve been subscribing to the Stuffed Sweet Potato Monday philosophy, you know that a lot of pre-packed store-bought items are a complete waste of money. It’s like our instinct is to maximize convenience above all else, to the detriment of our health, our wallet and our happiness. If convenience isn’t really contributing to our quality of life, it’s not worth it. It’s time we really drill down and question why we do things.

I can whip up a lemon vinaigrette in half the time it would take me to find the salad dressing aisle and pick a dressing from the massive selection in most big box grocery stores. And now I’ll teach you how to make a lemon vinaigrette you’ll love and can personalize over time.

Lemon Vinaigrette | Stuffed Sweet Potato Monday

How To Make Lemon Vinaigrette Salad Dressing:

It doesn’t get any easier than this. Mix lemon juice (squeezed from a lemon if you can), a little olive oil and almond milk together. Add spices and herbs like thyme and parsley. Add a dollop of dijon mustard. The only technique is whisking. The only requirement is that you whisk hard enough to emulsify the ingredients. This thickens your dressing a bit and prevents it from separating. Don’t you just love when the instructions consist of putting ingredients in a bowl and mixing? There’s nothing more to it.

Lemon Vinaigrette | Stuffed Sweet Potato Monday


A version of this lemon vinaigrette first appeared in this Stuffed Sweet Potato Un-recipe with quinoa, fennel and toasted pecans. It’s also featured in the Stuffed Sweet Potatoes Niçoise Style un-recipe.

The lemon vinaigrette recipe below is just a base. Mix it up with whatever herbs you prefer or have on hand. It takes some practice to figure out how many herbs you should use and how to mix them. Start slow and taste often. The results are worth it.



½ cup Olive Oil
½ cup Lemon Juice
¼ cup Almond Milk
3 Tbs. Dijon Mustard
3 tsp. Chopped Parsley
2 tsp. Dill
2 tsp. Garlic Powder
2 tsp. Thyme
Dash of Pepper


Place the olive oil, lemon juice, almond milk and dijon mustard in a glass mixing bowl. Whisk vigorously until well-combined. Add the herbs and continue whisking. Taste and adjust flavors to your preference.

Lemon Vinaigrette | Stuffed Sweet Potato Monday

More Un-Recipes To Make:

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