Lemon Vinaigrette

Published April 10 2024 by Dr. Stephanie Gray, DC

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You should make this simple yet delicious Lemon Vinaigrette made with pantry ingredients. All you need is olive oil, apple cider vinegar, dijon mustard, garlic, lemon juice, maple syrup and salt and pepper. It’s super quick and easy to make.

I’m a big believer in making salad dressing at home. Making your own salad dressing is not only cheaper, it’s much healthier. Almost all store bought salad dressings are made from pro-inflammatory soybean or canola oils. There’s often sugar and controversial emulsifiers  in store bought dressings that have been shown to inflame the gut lining.

This salad dressing comes together in less than a minute.  All you need is a mason jar with a lid (or a whisk) to mix up the ingredients. Use it to top all your favorite salads. 

I hope you enjoy this beautiful salad dressing.

Gluten free, grain free, plant based, no sugar or bad fats.

For other great salad ideas, check out these other recipes:

Creamy Lemon Tahini Maple Salad Dressing

Cilantro Cumin Salad Dressing

Lentil Salad with Herbs & Turmeric

Roasted Cauliflower Caesar Salad

Colourful Salad with Turmeric Italian Dressing

Greek Chicken Sheet Pan Salad

The Jennifer Aniston Salad

Ranch Salad Dressing

Big Mac Salad

Beef Fajita Salad with Roasted Poblano Dressing

Egg Salad using Oven Method

Why you will LOVE this Lemon Vinaigrette

• It takes seconds to make this salad dressing.

• The salad dressing inexpensive and super healthy. No cheap, toxic, inflammatory seed oils.

• Naturally gluten free, grain free, refined sugar free, no refined carbs or oils

• Suitable for vegetarians and vegans.

How to Store this Lemon Vinaigrette?

Store leftover salad dressing in a mason jar secured tightly with a lid. Dressing can be kept on the counter at room temperature for up to a week. Refrigerate up to two weeks. Shake the mason jar to re-mix the ingredients.   Do not freeze.

Here are some reasons to avoid store bought salad dressings: 

Almost all store bought salad dressings are made with a combination of soybean and /or canola oils. This comes with a host of concerns including:

1- Pro-Inflammatory: Both soybean and canola oils are high in omega-6 fatty acids. While omega-6 fatty acids are essential (in small amounts) for health, consuming them in excess, especially in relation to omega-3 fatty acids, can promote inflammation and contribute to chronic diseases such as heart disease, arthritis, and certain types of cancer.

2- Processing Methods: Soybean and canola oils are often heavily processed using chemical solvents like hexane, as well as high heat and pressure. These processing methods can degrade the quality of the oils and result in the formation of harmful compounds, including trans fats and oxidation byproducts, which have been linked to inflammation and increased risk of chronic diseases.

3- Hexane Residues: Hexane, a chemical solvent commonly used in the extraction of soybean and canola oils, has been classified as a neurotoxin and potential environmental pollutant by the Environmental Protection Agency (EPA). Although the levels of hexane residues in refined oils are generally considered to be low, some people prefer to avoid these oils altogether due to concerns about potential health risks.

4- GMO Concerns: The majority of soybeans and canola crops grown today are genetically modified (GMO). While the safety of GMOs for human consumption is a topic of debate, some people prefer to avoid GMOs due to concerns about potential health risks and environmental impact.

5-Questionable Health Benefits: Despite being marketed as heart-healthy oils, recent research has cast doubt on the health benefits of soybean and canola oils. Some studies suggest that these oils may not be as beneficial for heart health as previously believed, and alternative oils such as olive oil and avocado oil may offer superior health benefits due to their higher content of monounsaturated fats and antioxidants.

I’m a doctor of chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free. Some are ketogenic or paleo friendly.