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Lemon Basil Vinaigrette

Zesty Lemon Basil Vinaigrette for Fresh Summer Salads

This Lemon Basil Vinaigrette offers a vibrant explosion of flavor, perfect for fresh summer salads.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Sauces
Cuisine: Gluten-Free, Paleo, Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 1 cup Olive Oil Substitute with avocado oil if preferred.
  • 1/4 cup Lemon Juice Can swap with lime or orange juice.
  • 1 tablespoon Lemon Zest Use fresh zest for best results.
  • 1/2 teaspoon Salt Adjust to taste.
  • 1/4 teaspoon Black Pepper Fresh-cracked preferred.
  • 1/2 teaspoon Garlic Powder Fresh minced garlic can be used.
  • 1 cup Fresh Basil Leaves Avoid dried for best taste.
For Serving Suggestions
  • 4 cups Mixed Greens Pair with vinaigrette for a salad.
  • 1 pound Grilled Chicken Use vinaigrette as a marinade.
  • 2 cups Quinoa Salad Enhance with vinaigrette.

Equipment

  • food processor or blender

Method
 

Step-by-Step Instructions
  1. Gather all ingredients: olive oil, lemon juice, lemon zest, salt, black pepper, garlic powder, and basil leaves.
  2. In a food processor or blender, combine olive oil, lemon juice, and lemon zest. Add salt, black pepper, and garlic powder. Blend.
  3. Add fresh basil leaves to the mixture and blend for about 30 seconds until smooth.
  4. Taste and adjust seasoning, adding more salt or lemon juice as needed.
  5. Pour into a jar and serve immediately or refrigerate in an airtight container.
  6. For best flavor, serve fresh; if made ahead, let sit at room temperature for 5 minutes before use.

Nutrition

Serving: 2tablespoonsCalories: 120kcalCarbohydrates: 1gFat: 13gSaturated Fat: 2gMonounsaturated Fat: 10gSodium: 150mgPotassium: 10mgVitamin A: 5IUVitamin C: 5mgCalcium: 2mg

Notes

Vinaigrette can be stored in the fridge for up to 4 days, and may separate over time.

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