Fresh Lemon Vinaigrette – A Tangy + Brightly Sweet Salad Dressing

lemon vinaigrette

For me to choose salad over other options, it’s gotta be great. I don’t eat “dry” salad. It needs a dressing that ties all the ingredients together perfectly. So you better believe I perfected this lemon vinaigrette before sharing it with you! This lemon dressing pairs well with berry-filled salads as well as those with peppery arugula.

I’m talking a sweet, tangy punch of flavor that shines. This vinaigrette isn’t a silent dressing, it is the star.

fresh lemons for fresh lemon juice

Lemon Dressing Recipe

I’m not kidding when I say this recipe takes five minutes to make. Squeezing the lemon takes more time than blending up the ingredients.

lemon vinaigrette recipe

All you need to do for fresh salad dressing is measure the ingredients below into a blender or food processor, secure with a lid, then blend it up. Pour directly onto your salad or store in the fridge until you’re ready to us it.

Don’t have one of the ingredients listed? No problem! Swap honey for maple syrup, olive oil for avocado oil, cashews with soaked almonds or macadamia nuts.

Vinaigrette FAQs

What’s the difference between a dressing and a vinaigrette?

A vinaigrette needs something acidic and an oil, while dressing is a broader term. A vinaigrette is typically used as a marinade or salad topper.

What’s in a lemon vinaigrette?

My recipe has Meyer lemon juice, honey, soaked cashews, sea salt, black pepper, olive oil and poppy seeds. It’s the perfect balance of sweet and tangy.

How long does lemon vinaigrette stay fresh?

I recommend using this dressing within one week of mixing. The fresher, the better! And definitely give it a good shake before using.

ingredients for lemon dressing

Power Ingredient List

Fresh Meyer lemon juice– You can use a regular lemon, yet the sweetness and flavor of Meyer lemons in this vinaigrette are out of this world.

HoneyLocal, raw, seasonal honey provides great health benefits (think allergy help) as well as a unique flavor depending on the type of honey. Lemon dressing can be super tart, so honey helps keep the balance.

olive oil– Use high quality olive oil when making dressing because you’ll taste it. This is the time to break into that gorgeous bottle you were gifted. #worthit

Cashews– A unique dressing ingredient and thickens up this recipe perfectly.

Poppy seeds– Provide a delicious flavor, slight crunch and a host of antioxidants.

homemade dressing with poppy seeds

Fresh vs Store-Bought Dressing

Have you ever found it a bit weird just how long store-bought dressing can stay ‘fresh’ in your fridge? Once I learned how easy it was to make dressing at home, I all but stopped buying it from the store. It’s super easy to make, and you probably have the basic ingredients on hand already.

If you want to buy your vinaigrette from the store then READ YOUR LABELS. Don’t be fooled by the healthy photos and pretty jars and instead make sure you can pronounce and recognize all the ingredients on the label.

plant based salads

Seasonal Salad Recipes

I’ve got a host of delicious salad recipes coming your way! The next time you’re in the mood for a plate of fresh plants, try one of these great recipes:

Salad doesn’t have to be boring, nor does it have to be your whole meal. Load it up with flavor and crunch, pair it with your favorite plant-based meal and fall in love with salad.

lemon vinaigrette for salad

Lemon Vinaigrette

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This bright and fresh dressing was originally created for my Strawberry Arugula Salad, yet can be used in a variety of Spring salads. Be sure to use fresh squeezed lemon juice for the best flavor.

Total Time3 minutes



  • 2 . cashews (soaked for 1-4 hours)
  • 2 . Mayer lemon (juiced)
  • 1.5 test honey
  • ¼ test sea ​​salt
  • dash ground black pepper
  • 2 . olive oil
  • 1.5 test poppy seeds


  • Place cashews, Meyer lemon juice, honey, salt, pepper and olive oil in a blender or food processor and blend until smooth. Add water if needed.

  • Mix in poppy seeds by hand. Refrigerate until ready to drizzle over salad.


  • This dressing is best when fresh, use within one week of mixing.
  • Swap honey with maple syrup to make this dressing vegan.
  • If Meyer lemons aren’t available then use regular lemons.
  • I created this dressing for my Strawberry Arugula Salad, yet you can use it on any salad!

Nutrition (estimated)

Calories: 211kcal (11%) Carbohydrates: 9g (3%) Protein: 2g (4%) Fat: 19g (29%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 3g Monnounsaturated Fat: 13g Sodium: 293mg (13%) Potassium: 106mg (3%) Fiber: 1g (4%) Sugar: 5g (6%) Vitamin A: 3IU Vitamin C: 8mg (10%) Calcium: 41mg (4%) Iron: 1mg (6%)


Glowing Greek Salad Recipe – Mediterranean-Inspired Fresh Dish

greek salad recipe with vegan ingredients

My fav salads are loaded with toppings, full of flavor and filling. I don’t want to chew my way through lunch only to be left hungry and hour or two later. This Mediterranean Greek Salad recipe is both filling AND a flavor party. Plus it’s 100% plants.

Feel free to use this salad as a refreshing lunch feature or a grand side dish for pizza night… you really can’t go wrong! Mediterranean cuisine always show cases veggies the right way, and that’s def true in this tasty salad.

small bowls of ingredients for mediterranean greek salad

Mediterranean Greek Salad Recipe

People who live in the Mediterranean live longer, healthier lives than many of the rest of the world. It’s considered a ‘blue zone’ and I want in on their secret! Since food seems to be a key component of this longevity lifestyle, I love incorporating Mediterranean-inspired recipes into my diet.

My version of the Greek Salad includes washing + drying a few cups of mixed greens as the base. Then I top with a colorful array of chopped fresh veggies as well as kalamata olives and artichoke hearts (oh the flavor!).

I often top this salad with fresh herbs like basil, oregano or mint… or all 3! Then I dress it with a simple olive oil + fresh lemon juice dressing. Since the olives and artichokes are brined, I taste the salad before adding additional sea salt, as to not over salt it.

Mediterranean-inspired salad ingredients

Salad Toppings

While this greek salad recipe is loaded with ingredients, you can never have too many toppings. I love using my vegan Parmesan cheese sprinkle to bring a cheesy flavor + a little extra texture.

Pick your fav fresh herb (I suggest basil, mint or oregano) to chop and sprinkle. You can also add vegan or regular feta depending on what your body tolerates.

Easy Ingredient Swaps

If fresh tomatoes are hard to find then swap with ½ cup julienned or chopped sun-dried tomatoes. Chickpeas can be swapped with cannelloni beans, or you can omit altogether if using this salad as a side dish.

simple dressing in a glass bowl to pour over greek salad

Greek Salad Dressing

I’m keeping the ‘dressing’ for this super simple salad recipe: olive oil, lemon juice, sea salt and fresh ground black pepper. That’s it! No need for a complex dressing as this salad’s already exploding with flavor.

Honestly, the olives and artichoke hearts will bring a bit of salt from their brine, so you might want to taste this salad before adding salt… then add to taste.

mediterranean dishes including a plant based pizza recipe, homemade hummus and stuffed portobello mushrooms

What to Serve with Salad

What are you pairing with your greek salad? Let me know in the comments below!

Greek Salad Recipe FAQs

How do you make Greek salad dressing?

Soooo easy… olive oil + fresh lemon juice. Feel free to add a little sea salt and fresh ground pepper if you want. Dressing done.

Is Greek salad healthy?

It can be! Skip the restaurant dressing and opt for a simple olive oil + lemon + seasoning dressing. Read the labels on the jarred olives and artichokes to make sure they are simple without any weird additives. Swap feta cheese with a vegan cheese sprinkle then top with protein powered chickpeas.

What do I serve with salad?

I like pairing salads with warm foods (anyone else?!). My top picks are pizza, stuffed mushrooms, savory tofu nuggets, or a delicious and creamy soup. You can also pair it with a lovely hummus… or just toss a few scoops of hummus on top of the salad!

Mediterranean Greek Salad Recipe

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Total Time10 minutes



  • 4 cups mixed greens
  • 1 cup chickpeas (drained and rinsed)
  • ½ medium cucumber (sliced)
  • 1 red bell pepper (sliced)
  • 1 cup grape tomatoes (halved)
  • ½ cup marinated artichoke hearts (drained and chopped)
  • ½ cup red onion (thinly sliced)
  • ½ cup kalamata olives (pitted)
  • 3 . olive oil
  • 1 lemon (juiced)
  • ¼ cup fresh basil, oregano or mint (chopped)
  • ¼ cup Vegan Parmesan Cheese (optional)
  • pinch sea ​​salt (to taste)
  • pinch fresh ground black pepper (to taste)


  • Wash greens and spin or pat dry. Place in a large serving bowl. Layer the chickpeas, cucumber, bell pepper, tomatoes, artichoke hearts, red onions and kalamata olives over the greens.

  • Drizzle the olive oil and fresh squeezed lemon juice over the top. Sprinkle with a little sea salt, fresh ground pepper and fresh herbs. Gentle toss.

  • Serve with vegan parmesan cheese.

Nutrition (estimated)

Calories: 498kcal (25%) Carbohydrates: 42g (14%) Protein: 11g (22%) Fat: 33g (51%) Saturated Fat: 4g (25%) Polyunsaturated Fat: 4g Monnounsaturated Fat: 20g Sodium: 752mg (33%) Potassium: 877mg (25%) Fiber: 12g (50%) Sugar: 12g (13%) Vitamin A: 4261IU (85%) Vitamin C: 128mg (155%) Calcium: 116mg (12%) Iron: 4mg (22%)