Honey-Lemon Dressing Recipe


  • 1/4 cup freshly squeezed lemon juice (about 1-2 lemons)
  • 1 tablespoon honey (adjust to your sweetness preference)
  • 1 tablespoon Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Optional: 1 teaspoon finely grated lemon zest (for extra lemon punch)
  • Optional: 1/2 teaspoon fresh thyme leaves (for an herby twist)


  • Combine the wet ingredients: In a small bowl or jar, whisk together the lemon juice, honey, and Dijon mustard until well blended.
  • Gradually add oil: While whisking continuously, slowly drizzle in the olive oil until the dressing is emulsified (slightly thickened and combined).
  • Season and zest: Add salt, pepper, and optional lemon zest and thyme. Whisk to combine.
  • Taste and adjust: Give the dressing a taste. Adjust the sweetness with more honey, the acidity with more lemon juice, and salt and pepper to your preference.
  • Shake or whisk before serving: If stored in a jar, give the dressing a good shake before using, as the ingredients may separate. You can also whisk it again briefly right before serving.


  • Use fresh lemon juice: It makes a significant difference in flavor compared to bottled juice.
  • Room temperature ingredients: These will emulsify more easily.
  • Make ahead: This dressing can be stored in an airtight container in the refrigerator for up to a week.

How to use your Honey-Lemon Dressing:

  • On leafy green salads: Toss it with mixed greens, spinach, kale, or arugula.
  • Fruit Salad: Drizzle over fresh berries or a summery fruit salad.
  • Grilled Chicken or Fish: Marinate or use it as a finishing sauce for grilled chicken or fish.
  • Grain Bowls: Add a burst of flavor to quinoa or rice bowls.


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