This lemon dijon dressing is paleo and vegan friendly. Instead of vinegar, I used a half a cup of fresh lemon juice and for the oil, I went with extra virgin olive oil. I made this because I really wanted a salad dressing that tastes amazing with turkey leftovers. Since I used to love turkey wraps with djion mustard, I thought it would be fun to make a salad version of that. Hopefully, I’ll have that recipe posted on the blog soon.
Making this salad dressing was crazy easy. Even the fresh lemon juice took only five lemons, so it wasn’t nearly as time consuming as I expected. This dressing recipe is a bit tart, but if you want it sweeter just increase the amount of honey in this recipe. I wanted to keep the sugar content down, so I only added in 2 tbsp of creamy wildflower honey (my all time favorite honey flavor). I also wanted to give a nod to honey mustard, by using honey instead of another natural sweetener. I also used Amy’s Naturals Organic Dijon Mustard. The only ingredients in this mustard are white vinegar, water, mustard seed, sea salt, and clove. Everything except the sea salt and clove is organic. We make homemade mayo pretty often, so it’s doubly good to have this on hand.
- ½ cup of fresh lemon juice (about 5 lemons)
- 1 cup of extra virgin olive oil
- ½ tsp of sea salt
- 2 tbsp of dijon mustard
- 2 tbsp of honey
- Squeeze fresh lemons for lemon juice
- Whisk lemon juice with olive oil, sea salt, dijon mustard, and honey.
- Serve over salad.