PrintLemon Honey Vinaigrette
Ready in five minutes, this dressing is not only easy, it is refreshingly light and versatile.
- Yield: 1 cup 1x
Ingredients
Scale
- 1 teaspoon finely grated lemon zest
- 4 tablespoons freshly squeezed lemon juice
- 2 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon tahini
- 1/2 teaspoon fine sea salt, or to taste
- 1/2 cup extra-virgin olive oil or avocado oil
- Ground black pepper to taste
Instructions
- Add all ingredients to a 2 cup mason jar. Shake until combined.
- Adjust seasoning to taste.
Notes
DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 3 days.