Bright and fragrant, this lemon basil vinaigrette dressing is the perfect healthy salad dressing. It’s Whole30 compliant and is a great addition to a green tossed salad or a pasta salad. It’s also great drizzled on top of grilled chicken!
When I did my first Whole30 last year, I got hooked on Gaby’s Basil Vinaigrette. Most times I made it, I would loosely follow the directions based on what ingredients I had on hand, but it was always some take on it. I loved the way it transformed my vegetable hashes in the morning and it was also great stirred into cauliflower rice or a simple salad.
This lemon basil vinaigrette developed out of that recipe. I was also dreaming up a pasta salad recipe (that will be coming in the future) and needed the perfect bright and fresh salad dressing to complement the salad ingredients.
This dressing comes together in 5 minutes and will store great in the fridge for up to 5 or 6 days. One of the keys to healthy eating is to keep it interesting and flavorful so you don’t get bored. This lemon basil vinaigrette will add flavor to any number of things you choose to put it on. You guys will love it!
Can’t get enough homemade salad dressing recipes like this lemon basil vinaigrette? Try these:
- Creamy Chili Lime Dressing
- Carrot Vinaigrette Salad Dressing (another Whole30 compliant dressing!)
- Creamy Poppy Seed Dressing
- Creamy Avocado Lime Dressing with Cumin
- Sweet and Tangy Honey Mustard Vinaigrette (one of my favorites!)
- Fresh Raspberry Vinaigrette
- Reduced Fat Ranch Dressing Recipe
Lemon Basil Vinaigrette Dressing Recipe
Ingredients
- 2 tablespoons freshly-squeezed lemon juice
- 1 cup tightly packed fresh basil leaves – some small stems are okay, too (about 2 oz)
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoons red pepper flakes
- 1/4 teaspoon garlic powder
- 1/2 cup olive oil
- honey to taste, optional
Instructions
- In a blender, blend together juice, basil leaves, red wine vinegar, salt, red pepper flakes, and garlic powder.
- Pour oil in gradually (while blending if your blender allows it).
- Taste and season as desired. If it’s too tangy for your taste, add a bit more olive oil or salt. You can also add honey if you’d like – this will make it NOT Whole30 compliant.
Notes
- Makes about 3/4 cup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
It taste great, and light. I did add a bit more pepper flakes as we like a variety of heat with our meals. It was fantastic and not overpowering. Thanks
So glad you liked it! Thanks for taking the time to leave a comment!
This dressing is so delicious, tastes like a burst of sunshine! I have used it as the dressing in a potato salad, tossed pasta and roasted veggies in it, and mixed with mayo to have on toasted tomato cheese sandwich….all amazing!
“A burst of sunshine!” I love that…and it’s spot on! It’s such a bright, flavorful dressing. I’m glad you liked it! All those uses you mentioned sound so delicious!
This is the 2nd time I’ve made this. The 1st time i LOVED it and thought I might want a little more lemon for my shrimp salad.  This time I used only lemon and no vinegar. Equally wonderful! Very fresh and light. Thank m trying to think of other recipes I can use this for. Thank you!Â
Hi Kathy! I’m so happy you like this dressing recipe! Thanks for taking the time to come back and leave a comment, it means so much! Have you tried it in my orzo salad?
Hi do you know about how long this will keep in the fridge? I would like to make it ahead on Sunday’s and use during the week.  Thanks!
I’ve kept this for a week in the fridge :)
This is wonderful!! The perfect topping, and it would work on way more than just salad! Beautiful hue as well.Â