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Sweet and Tangy Lemon Dressing (oil-free)

Name: Sweet and Tangy Lemon Dressing
Prep time: 5 min
Total time: 5 min
Ingredients: 1 tsp. lemon zest; 1/2 c. lemon juice ((119 ml) about 2-3 medium lemons); 2 Tbsp . sugar; 2 tsp. maple syrup, (plus more to taste); 1 tsp. Dijon mustard; pinch of salt

By Audrey Dunham - September 8, 2016 - Updated March 26, 2022

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5 from 1 vote

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This sweet, tangy, and oil-free lemon salad dressing is fresh, easy, and bursting with flavor! It’s delicious on any salad of any kind.

I officially have a new favorite salad dressing! It’s easy, fresh and bursting with pizzazz – this salad dressing is one I highly recommend!

Why this Recipe Works:

Not only is this sweet and tangy lemon dressing super flavorful, but it’s also very versatile, as it compliments nearly every salad ingredient I’ve mixed it with.
It’s also oil-free, which automatically makes it a lot healthier than other dressings or store-bought dressings.

What goes well with this salad dressing?

I like to serve this dressing over a salad with sweet ingredients such as dried fruit, pineapple, apples, and berries.
This dressing also works well over roasted veggies such as broccoli and cauliflower. Dressings don’t have to just be for salads!

Looking for other salad dressing recipes? Then you have to try my:

How to Make Sweet and Tangy Lemon Dressing:

1. Simply zest and juice your lemon(s), and then add both to a blender. For this recipe, I use one of those bullet type blenders that you make smoothies in.

2. Add remaining ingredients to the blender and blend for about 20-30 seconds or until all zest has been broken down and well incorporated. Store in the fridge until needed. This recipe makes enough dressing for one large salad.

And that’s all there is to it! Add this dressing to your salad and prepare for joyful taste buds.

I hope you love this lemon dressing as much as I do!

Top Tips for Making Sweet and Tangy Lemon Dressing:

Be sure to blend well to make sure all zest has been broken down and incorporated.
This dressing keeps in the fridge in a closed container or jar for about two weeks.

Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance.