All-Purpose Lemon Vinaigrette (5 Ingredients!)

This 5-ingredient lemon vinaigrette takes no time to whisk together and promises to make any salad it meets sing! It is a go-to dressing for spring and summer salads for its bright, fresh flavor.

When the first bags of greens start appearing at the farmers’ market, this is the dressing I make most often. It tastes fresh and bright, and for all of those tender greens — spinach, kale, pea shoots, bok choy — I don’t think there is a better match.

The dressing is a simple mix of honey, fresh lemon juice, white balsamic vinegar, salt, and olive oil. Yes, five ingredients! That’s it! And unlike this large-batch shallot vinaigrette, another favorite, this one requires no mincing or electrical equipment.

Find step-by-step instructions below as well as guidance on making a simple spring salad featuring baby greens, shaved carrots and radishes, toasted walnuts, and feta. For its simplicity and deliciousness, this dressing has become a staple in my kitchen all summer long. I hope it will in yours, too.

How to Make All-Purpose Lemon Vinaigrette, Step by Step

For this dressing, you need 1/3 cup of freshly squeezed lemon juice.

First, whisk together the honey, salt, lemon, and vinegar; then stream in the olive oil, and whisk to combine.

Taste, and adjust to taste as needed: Add more lemon or vinegar for more bite. Add more olive oil if it’s too acidic. If you like it sweeter, add more honey. If it needs more seasoning, add a pinch more salt.

Store in the fridge for up to 2 weeks.

Let’s make a salad! Place greens — kale, pea shoots, mixed baby, or anything you like — into a large bowl.

Using a peeler, shave some carrots into ribbons.

Run a few radishes down a mandoline.

Toast some nuts and crumble some cheese:

Toss with the lemon vinaigrette, and crack lots of pepper over the top.

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