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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.