Homemade Lemon Garlic Vinaigrette that tastes almost exactly like a certain Italian chain restaurant that I used to over indulge at back in the day, *cough* Olive Garden *cough*. Sounds too good to be true right?! Nope. Folks, this stuff tastes amazing, trust me! So good I could drink it! And just in time for summer when you have veggies coming out of your ears.

I think I could eat a salad every day for the rest of my life and be completely satisfied. Growing up, my sister and I were the weird kids who ordered side salads at McDonalds and snacked on cucumbers soaked in vinegar and even drank the vinegar because we were so obsessed. So, I think you probably have figured out, I really like vinegar and always go for a vinaigrette style dressing when eating a salad.

The one sad part about eating a salad, is that you think is super healthy cause, ya know veggies galore, is that most salad dressings are full of junky ingredients. Take a look at the list of ingredients on a bottle of store bought salad dressing and you will most likely find that it has canola oil, soybean oil, high fructose corn syrup, natural flavors (whatever that means), xantham gum, and caramel coloring. I am not quite sure why all of these things get added to salad dressing because you really only need two ingredients: vinegar/lemon juice and extra virgin olive oil.

It’s so important to use high quality oils such as extra virgin olive oil or avocado oil when making a vinaigrette. The reason why I choose to stay away from canola oil, soybean oil, corn oil, and grapeseed oil is because they are highly processed and contain trans fats. Choosing EVOO that is stored in a dark bottle, so that it isn’t exposed to light, is the way to go. EVOO has polyphenols that help reduce oxidative stress in the body, are anti-inflammatory and boost brain health.

A giant salad, loaded with greens, raw veggies, roasted veggies, protein, nuts/seeds, olives, cheese, etc. is really my most favorite meal of all time. I love how you can build it so many different ways to suit whatever your taste buds are in the mood for that day. It is important to include healthy fats, like EVOO in your dressing, so that your body can absorb all of those amazing nutrients that are in the greens and veggies. Without it, you’re not even benefiting from the point of eating a salad.

So, back to how to make this luscious Lemon Garlic Vinaigrette. Grab some EVOO, fresh lemons, garlic cloves, dried oregano, salt and pepper and that’s it! Not only are you going to get amazing health benefits from the EVOO but also from the lemons and garlic. Lemons have tons of vitamin C and electrolytes such as magnesium and potassium. Garlic can help regulate blood pressure and boost your immune system. Between the antioxidants in the EVOO, vitamin C in the lemons and antiviral properties from the garlic, your immune system is sure to receive a power boost!

No need to be fancy, just throw all of these ingredients into a jar and mix it up! I used an immersion blender to combine all of the ingredients, which made it kind of a creamy consistency, but you could use a blender or food processor and it would work just fine.

Now go whip this dressing, get out a mixing bowl, make yourself a giant salad and drench it in this vinaigrette! Or drink it, I won’t tell!



Lemon Garlic Vinaigrette

Vegan, Gluten Free, Paleo, Dairy Free


  • 1/2 cup extra virgin olive oil
  • 1/4 cup lemon juice fresh squeezed
  • 4-6 cloves garlic minced
  • 1/2 tbsp oregano dried
  • 1/2 tsp himalayan pink salt
  • 1/4 tsp black pepper


  1. Mince the garlic cloves. 

  2. Squeeze the juice of about 1 lemon, or until you reach 1/4 cup.

  3. Place all ingredients in a jar or a blender and blend until combined. There will be almost a creamy consistency after the oil and lemon juice are emulsified.

  4. Store in the fridge in a glass container for up to one week. You may need to let the vinaigrette sit out to warm up before dressing your salad or run under warm water.