Nothing beats this warmer weather more than a simple and easy basil and lemon basil dressing recipe!  Pour this gluten-free, dairy-free, vegan and healthy salad dressing over your favorite salad, quinoa veggie bowl, or on a sandwich.

Gluten-free lemon vinaigrette recipe in a glass jar with a wooden spoon.

Lemon Basil Vinaigrette Dressing

Fair warning… you might just become HIGHLY addicted to this basil and lemon vinaigrette dressing recipe!

Seriously.

After making this lemon vinaigrette recipe for the first time, I made it three more times in just that week.

This basil vinaigrette tastes great on salads, as a marinade for chicken, and especially in a quinoa and veggie bowl.

You can literally let your imagination soar when it comes to this healthy salad dressing!

Lemon vinaigrette poured into a food processor with basil leaves inside.

How Do You Make a Lemon Basil Vinaigrette

Not only does this lemon vinaigrette taste incredible, but it is also SUPER simple to make.

No exaggeration here.  It is stupid. super. simple.

As long as you have a high speed blender, such as a Vitamix, or a food processor, it will be an absolute breeze!

You literally throw all of your ingredients into your blender or food processor, blend, and voila!

You have a delightful, homemade lemon vinaigrette ready to go!

Basil with lemon vinaigrette poured into a food processor.
A cover, table of contents, and recipe page for the 17 healthy salad dressings e-book.

17 Simple Salad Dressings e-Book

An e-cookbook full of quick vinaigrettes and creamy dressings that are ready in under 5 minutes!

Ingredients

There are only a few very simple ingredients that you will need to make this basil and lemon salad dressing:

  • Basil (duh!) – if you have fresh basil from your garden, this recipe is a great way to use it up!
  • Lemons (double duh!) – feel free to use regular lemons, or Meyer lemons if those happen to be in season.
    • Juice and zest are used for a double punch of lemon flavor!
  • Sweetener – I used honey in this recipe, but you can also use maple syrup or agave nectar if you are vegan.
  • Seasonings – a simple blend of salt, pepper, and garlic powder give this vinaigrette it’s flavor.
  • Oil – olive oil generally gives you the best result, but you can also try avocado oil, too!

Is Lemon Vinaigrette Vegan?

A lemon vinaigrette dressing can definitely be vegan!  However, the main ingredient you need to be careful of is the sweetener.

As long as a vegan sweetener (such as agave nectar or maple syrup) is used, then the lemon vinaigrette is vegan!

Healthy basil vinaigrette dressing with lemon on a table with a white napkin.
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A Healthy Salad Dressing Option

What’s so great about this lemon basil vinaigrette dressing is how healthy it is for you.

It’s loaded up with fresh basil which gives the vinaigrette a bit of bulk without overloading it with calories.

A refined sugar-free sweetener is used such as honey or maple syrup.

Omega-3-packed extra virgin olive oil makes up the remainder of the base.

All of this lends to a gluten-free, Paleo, refined sugar-free, vegetarian, and easily vegan lemon vinaigrette recipe!

Easy vinaigrette dressing with basil and lemon in a glass jar.
A cover, table of contents, and recipe page for the 17 healthy salad dressings e-book.

17 Simple Salad Dressings e-Book

An e-cookbook full of quick vinaigrettes and creamy dressings that are ready in under 5 minutes!

How Can I Evolve this Basil + Lemon Vinaigrette Dressing Recipe?

There are a few ways you can change up this lemon vinaigrette recipe:

  • As mentioned previously, use maple syrup or agave nectar to make this vinaigrette recipe vegan.
  • Change up the oil by using avocado oil.
  • Feel free to experiment and use cilantro in place of the basil!

How Long Will this Basil Lemon Vinaigrette Last?

Make sure you seal up your lemon basil vinaigrette in an airtight container and store it in the refrigerator between uses.

Since basil is a fresh herb, you will want to enjoy your vinaigrette within 3-4 days.

If you have a little lemon vinaigrette leftover, you can always freeze it in ice cube trays and pop it into soups later in the year for a bit of added flavor!

Tap stars to rate!

5 from 2 votes

Lemon Basil Vinaigrette

Nothing beats this warmer weather more than a simple and easy basil and lemon vinaigrette dressing recipe!  Pour this gluten-free, dairy-free, vegan and healthy vinaigrette dressing over your favorite salad, quinoa veggie bowl, or on a sandwich.
Yield 6 servings
Prep 5 minutes
Total 5 minutes
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Ingredients 

  • 1 cup basil leaves fresh
  • 2 Tbsp. lemon juice
  • 1 Tbsp. honey or pure maple syrup
  • 1 clove garlic finely minced
  • ½ tsp. lemon zest
  • Pinch of salt optional
  • ½ cup oil avocado or olive

Instructions 

  • Add all ingredients except for the oil to a high-speed blender or food processor. Pulse 5-10 times.
    1 cup basil leaves, 2 Tbsp. lemon juice, 1 Tbsp. honey, 1 clove garlic, ½ tsp. lemon zest, Pinch of salt
  • Slowly add oil while processing. Blend for 1-2 minutes or until vinaigrette is completely smooth.
    ½ cup oil
  • Use immediately or store lemon basil vinaigrette in the refrigerator for up to 3-4 days between servings. Bring to room temperature and shake well before using.
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 2 votes

Nutrition

Calories: 169kcal, Carbohydrates: 2g, Fat: 18g, Saturated Fat: 2g, Sodium: 80mg, Potassium: 11mg, Sugar: 2g, Vitamin A: 210IU, Vitamin C: 3.1mg, Calcium: 7mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!

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Comments

  1. 5 stars
    Excellent! So yummy I doubled the recipe. Can this be stored on the counter or in the fridge? How long is the shelf life, approximately?
    Thank you for sharing this healthy & delicious recipe.
    Diane

    1. Yay! So happy to hear you enjoyed the recipe, Diane! Thanks so much for taking the time to leave a comment and rating!

      You should keep this in the fridge so it lasts the longest. Its shelf life will depend on several factors, so it’s hard to say. The oil will turn rancid when it is no longer good.

    1. Happy to hear you’ve enjoyed the dressing, Susan! Thanks so much for taking the time to leave a comment and rating! 🙂

  2. 5 stars
    Sounds outstanding my poor basil plant went droppy overnight. Trimmed all the leaves I have alot of basil. Question will avocado work in place of oil? Im trying to limit my oils because of gi issues. Thank you 🙂

    1. Yes! Avocado oil is a great substitute for olive oil. Hope you enjoy the recipe! (And sorry about your plant – but yay for getting to use up that basil!)

  3. 5 stars
    This recipe is delicious. I made bow tie pasta, added broccoli flourets (uncooked), carrots, romaine lettuce, purple onion and English Cucumbers. Then tossed with this dressing and added chopped avocado on top…..soooooo light, refreshing and super tasty.

    1. Oh that sounds divine, Traci! So happy you enjoyed the recipe! Thanks for taking the time to leave a comment and rating 🙂

    1. Yay! So happy you enjoyed the recipe! Thanks for taking the time to leave a comment and rating 🙂

    1. Yay, Beatriz! So happy you enjoyed it so much. Thanks for taking the time to leave a comment and rating 🙂

    1. Absolutely, Nora! You can always use Agave Nectar or even use regular sugar (but be sure to use a little less since it is quite a bit sweeter!)

  4. 5 stars
    I like this dressing. I’m not a fan of using balsamic vinegars in dressings as my palette tends to find it quite bitter.
    For this dressing, I added more lemon and a bit more honey.
    I freeze my dressings in tiny dollar store containers and simply defrost them as I use them on my salads.

  5. 4 stars
    Very different dressing but we liked it a lot. Added a little red wine vinegar, fresh garlic, and extra lemon to mellow the sweetness. We put this on roasted veggies and grated carrots. Thank you for sharing.