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Lemon Honey Vinaigrette

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Ready in five minutes, this dressing is not only easy, it is refreshingly light and versatile.

  • Author: Mary Leir
  • 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

  1. Add all ingredients to a 2 cup mason jar. Shake until combined.
  2. Adjust seasoning to taste.

Notes

DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 3 days.

Find it online: http://shiftycrafty.com/lemon-honey-vinaigrette/