Salad season is here! Chopped salads, grilled salads, grain-based salads … if ever a season was made for salads, it’s summer. And if ever a fruit screamed summer to me, it’s lemons. I could live on salads during the summer and never get tired of them. Salads are also a great way to use up any leftovers you have in the fridge. Grilled chicken? Check. Quinoa? Check. Roasted vegetables? Check.
But to pull everything together, you need a go-to salad dressing, one that you can mix up in bulk. And wouldn’t it be nice if it’s super easy and was more of a ratio than a recipe?
This Tangy Lemon Dressing has eclipsed all other dressings in my kitchen for months now. Ever since I did an Arbonne cleanse last fall and discovered this dressing, I have been singing its praises to anyone who will listen.
Tangy Lemon Dressing is, well, tangy, but also light. Refreshing. And … addictive. Do you have fresh lemons in your garden (or your neighbor’s yard)? Sadly I don’t, but with a yard renovation looming on the horizon, I am putting “Lemon trees in my yard,” onto my bucket list. (Lemons are bucket-list-worthy, right?!)
Having a lemon tree in the yard will mean never having to run to the store for lemons to whip up a batch of my favorite Tangy Lemon Dressing. Besides being the perfect dressing for just about any salad, I also use it to marinade chicken breasts and chicken kabobs.
It’s kind of like the little black dress of the vinaigrette world – perfect dressed up or dressed down (wait, can you dress down a salad?).
Tangy Lemon Dressing
Yield 1 Cup
This is the LBD of the salad world - perfect on grilled salads, grain salads, even chicken.
- 1 teaspoon fresh lemon zest
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup apple cider vinegar
- 1/3 cup olive oil
- Kosher or sea salt, to taste
Combine the zest, lemon juice and apple cider vinegar into a large Mason jar. Secure lid and shake until blended.
Add the olive oil, replace the lid and shake again until blended.
Salt to taste.
Store up to one week in the refrigerator. You may need to pop the jar in the microwave for 20-30 seconds before shaking; just be sure to remove the plastic lid.