With fresh, zesty flavor, this lemon vinaigrette is perfect for elevating any salad or dish in minutes.

You’ll find this dressing (or a version of it) is used widely in my recipes including my simple green salad, this tortellini pasta salad and this Italian Chopped Summer Pasta Salad. It’s one of my favorite salad dressings by far!

Lemon shallot vinaigrette dressing

This lemon shallot vinaigrette is a salad dressing you will make on repeat. It’s packed with bright flavors that will add a dose of freshness to any salad! And, while delicious on salads, you can also use it as a sauce on chicken, fish or vegetables. It’s made with just 7 simple ingredients, most of which you already have in your fridge and pantry. 

Why you’ll love this lemon vinaigrette recipe

• Versatile: This lemon vinaigrette is the perfect salad dressing BUT you can also use it on cooked vegetables, chicken or salmon!
• Easy: Make this vinaigrette in just 5 minutes.
• Simple: All 7 of the dressing ingredients are easy to find in your pantry and fridge.

Ingredients needed 

Extra-virgin olive oil: Use your favorite high-quality extra-virgin olive oil, the base for a vinaigrette

Lemon: You will need 1/4 cup of fresh lemon juice and lemon zest (both from about 1 large lemon) 

Shallot: One small shallot adds a lovely, bright flavor when paired with the lemon juice.

Dijon mustard: Dijon mustard is commonly used in dressing to balance flavors and help emulsify the dressing when whisked or shaken

Honey: Use 1 teaspoon honey (or maple syrup) helps to balance the tartness of the lemon in this dressing.

Seasonings: You only need kosher salt and ground pepper for this recipe.

How to make lemon vinaigrette salad dressing

In a small bowl add all of the vinaigrette ingredients and whisk until well combined.

Taste and adjust seasonings if desired (salt and pepper).

Use immediately or store in a glass jar with a lid in the fridge for up to 1 week. Shake or whisk before using.

Salads to use this lemon vinaigrette dressing with

Arugula salad: Arugula, parmesan and toasted almonds 

Butter leaf salad: Butter lettuce, thinly sliced radishes or avocado and chives

Kale salad: Finely chopped kale, pumpkin seeds and summer fruit (like peaches or strawberries)

How long does lemon vinaigrette last in the fridge?

Make this lemon vinaigrette with shallots up and store in the fridge in an airtight container for up to 1 week. If you are using this lemon salad dressing directly from the fridge, let the dressing come to room temperature for about 10-15 minutes before shaking / whisking since olive oil can harden in the fridge.

What can I add to a lemon vinaigrette dressing to make it less tart?

While this dressing can be tart, I like to add 1 teaspoon of honey or maple syrup to the vinaigrette to balance out the tartness from the lemon juice.

Tips and tricks

• If you prefer a smoother dressing, you can use an immersion blender or high-speed blender to blend the dressing. This would create a creamier dressing.
• When measuring the lemon juice, if you don’t have quite 1/4 cup, fill the rest of the way with red wine vinegar to get to the 1/4 cup.
• Make a batch of this dressing and store in the fridge in a glass jar with a lid for the week ahead! Then you can easily make salads or use this as a sauce to drizzle on proteins or vegetables at dinner.

Variations to try

Fresh herbs
To brighten up this dressing, use 1-2 tablespoons of fresh herbs like dill or basil.

Garlic
If you don’t have a shallot on hand, use 2 small garlic cloves, pressed and add to the lemon vinaigrette.

Dried oregano
Add 1/2 – 1 tsp dried oregano to this lemon vinaigrette dressing to pump up the flavor. I like to do this when I’m using this dressing as a finishing ‘sauce’ for grilled chicken, salmon or grilled vegetables.

Chili flakes
Add a pinch or 1/4 tsp of chili flakes or red pepper flakes to this vinaigrette dressing for a hint of spice.

FAQs

More salads to love from the blog

• Blueberry Basil Summer Green Salad with Goat Cheese
• Easy Green Summer Chopped Salad (with meal prep tips)
• Kale and Peach Salad with Feta & Toasted Pepitas

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Easy and Flavorful Lemon Shallot Vinaigrette Recipe

This quick and easy lemon shallot vinaigrette bursts with fresh, zesty flavor—perfect for elevating any salad or dish in minutes.

Course Sauces & Dressings

Cuisine italian-inspired

Keyword dressing, vinaigrette

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 (yields 1/2 cup)

Author Jess

Ingredients

• 1/3 cup extra-virgin olive oil
• 1 small shallot, finely chopped
• 1 tsp dijon mustard
• 1 tsp honey or maple syrup
• 1 large lemon, zested and juiced (1/4 cup lemon juice)
• 3/4 tsp kosher salt
• 1/4 tsp ground pepper

Instructions

• In a small bowl add all of the vinaigrette ingredients and whisk until well combined.
• Taste and adjust seasonings if desired (salt and pepper).
• Use immediately or store in a glass jar with a lid in the fridge for up to 1 week. Shake or whisk before using.

Notes

Make this lemon vinaigrette with shallots and store in the fridge for up to 1 week. If you are using this dressing directly from the fridge, let the dressing come to room temperature for about 10-15 minutes before shaking / whisking then using.

The post Easy and Flavorful Lemon Shallot Vinaigrette Recipe appeared first on Cooking in my Genes.

My backyard garden is in full-bloom so it’s time to harvest all those veggies for a serious summer salad.

With crunchy veggies and a divine red wine oregano vinaigrette; you can make this recipe in a snap with whatever veggies you have on-hand.

What is there not to love about a summer salad!? There’s ample opportunity to use your very favourite veggies because the dressing that goes with this salad is very versatile. It’s always a good idea to have some go-to green salad recipes in your back pocket for each season.

What I love about a summer salad like this one and this one is they satisfy many cravings. And, it doesn’t take a ton of time to make!

This versatile salad recipe takes you beyond the classic greek salad or caesar salad recipes because it uses veggies that you may not think of putting together. But, once you try it out I think it may become a new favourite!

Why you’ll love this summer green salad

• Easy to make during the summer months!
• Uses simple, fresh ingredients.
• It’s quick to whip up on summer day.

Ingredients needed to make this summer salad

Greens: Crispy, fresh greens are the best base; I’m using mixed greens from my garden but you could also use arugula, romaine lettuce or baby kale.

Radishes: Bringing a crunchy, sometimes mildly ‘spicy’ taste to this salad, radishes can be slices or if smaller, cut into quarters for a lovely presentation.

Beets: A delicious way to enjoy earthy beets is by shredding them for this salad because it’s a quick and efficient way to add this ingredient to the mix.

Cucumber: Crisp, fresh curls of cucumber go so well with all of the other ingredients.

Tomatoes: Fresh from the garden, tomatoes are so in-season right now and I love baby or cherry tomatoes sliced in half for an easy topping to this salad.

Feta: Bringing a bit of saltiness to the mix, feta cheese goes with all of these fresh ingredients really well.

Toasted Nuts: To add some crunch, try toasting chopped or sliced almonds as a salad topper.

Salad dressing: We can’t forget, a summer salad needs a divine vinaigrette dressing to bring this entire dish together. Tangy red wine vinegar is added to this dressing along with oregano, olive oil and a pinch of salt and black pepper.

How to make this simple salad

Step 1: Prepare all of the fresh veggies ingredients: wash the fresh salad greens; slice radishes; shred beets; peel cucumbers into ribbons or slice; slice tomatoes; crumble feta.

Step 2: Prepare the toasted almonds: chop almonds and toast in a pan on medium-low heat for about 4-5 minutes until starting to brown. Remove the toasted almonds from pan and set aside.

Step 3: In a mason jar or container with a lid, add all of the dressing ingredients and shake until combined.

Step 4: To assemble the salad, start with the lettuce and then add all of the toppings – dividing everything between two bowls. Then drizzle and mix with dressing. OR, if you’re making side salads, mix all salad ingredients in one bowl and serve at the table for 4 people.

Expert tips

• Looking to pack this for lunch? Pack the salad in an airtight container and make sure to keep the dressing on the side until you’re ready to eat.
• If you want to make this a main course, add a protein option like baked or grilled chicken, salmon or chickpeas. Or, serve this quick summer green salad recipe as a perfect side salad to your favourite chicken dish.
• You can make the dressing and prep the salad ingredients ahead of time and store separately in airtight containers in the fridge. When you’re ready to serve, add to a large salad bowl, add the dressing, toss and serve.
• A good substitute for the almonds is toasted walnuts instead.
• If you’re in a rush and don’t have time to make a dressing, use a store-bought Greek dressing / vinaigrette instead.

More seasonal produce and other toppings to add to this simple green salad

This green salad is just so versatile! You can mix and match your favourite toppings and greens to make your our salad recipes.

• Chopped or shredded carrots
• Avocado
• Bell pepper
• Parmesan cheese
• Pumpkin Seeds
• Chopped kale
• Arugula
• Mozzarella cheese
• Walnuts
• Sunflower seeds
• Chickpeas (garbanzo beans)
• Red onion

Common questions

Can I substitute the feta cheese?
If feta cheese isn’t your favourite, try replacing with creamy goat cheese. Otherwise, you could omit it altogether.

​What if I can’t find golden beets?
In a pinch you could use red beets instead of golden in this delicious salad.

Is there another type of salad greens I could use?
The base of this salad calls for a fresh, crisp mixed greens but you could easily substitute with romaine lettuce. baby kale or even spinach or arugula.

What can I use instead of almonds if I have a nut allergy?
A tasty alternative to nuts in this salad recipe is toasted sunflower seeds or pumpkin seeds.

How to store this green salad

I recommend enjoying this salad as soon as it’s made.  If you’re looking to meal prep this for lunch, pack the salad in an airtight container and make sure to keep the dressing on the side until you’re ready to eat.

More easy summer salad recipes to love from the blog

Blueberry Basil Summer Green Salad with Goat Cheese

Easy Green Summer Chopped Salad (with meal prep tips)

The Best Strawberry Summer Salad Recipe with Feta

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Quick and Refreshing Summer Green Salad Recipe

This Summer Green Salad is quick and easy to make. Packed with delicious, seasonal veggies, it will be your go-to summer salad!

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 2 large salads (or 4 side salads)

Author Jess

Ingredients

• 8 cups mixed greens or other lettuce of choice
• 4 radishes, thinly sliced
• 2 small golden and/or red beets, shredded or 1 large beet
• 2 baby cucumbers, peeled into ribbons or sliced
• 1 cup baby or cherry tomatoes, sliced in half
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped almonds, toasted

Red Wine Oregano Vinaigrette Dressing

• 3 tbsp red wine vinegar
• 1/3 cup olive oil
• 1/2 tsp dijon or grainy mustard
• 1/2 tsp dried oregano or 1 tbsp fresh oregano, chopped
• 1/4 tsp coarse salt
• ground pepper a couple of turns from a pepper grinder

Instructions

• Prepare all of the produce ingredients: wash the salad greens; slice radishes; shred beets; peel cucumbers into ribbons or slice; slice tomatoes; crumble feta.
• Prepare the toasted almonds: chop almonds and toast in a pan on medium-low heat for about 4-5 minutes until starting to brown. Remove from pan and set aside.
• In a mason jar or container with a lid, add all of the dressing ingredients and shake until combined.
• To assemble the salad, start with the lettuce and then add all of the toppings - dividing everything between two bowls. Then drizzle and mix with dressing. OR, if you're making side salads, mix all salad ingredients in one bowl and serve at the table for 4 people.

The post Quick and Refreshing Summer Green Salad Recipe appeared first on Cooking in my Genes.

Packed with all the leafy greens and fresh produce, this easy spring salad recipe is tossed with a bright and zesty dressing.

So, let’s get in the kitchen and make something new and fresh!

I always get this uptick in energy as Spring arrives and I try to bring my vibrant Springtime memories to life in the food that I cook and eat.

While I love all the cozy soups of winter, I am so excited to welcome spring again! This spring vegetable salad is the perfect way to mark the arrival of the new season. It’s made with fresh ingredients like leafy greens, peas, radishes and asparagus!

Why you’ll love this spring vegetable salad

• It takes just 15 minutes to make this fresh spring salad!
• You don’t need any fancy equipment to make this recipe, just a large bowl to toss everything together.
• No cooking involved in this recipe!
• You can serve it for 4 as a side salad, or add a protein to the salad to have as a main dish!

Ingredients Needed

Radishes: thinly sliced radishes will give us a bit of crunch in this salad!

Buffalo Mozzarella: I used buffalo mozzarella but you could also use burrata, feta or goat cheese.

Asparagus: while I love having thin slices of asparagus, you could also just chop it up.

Shallots: the salad dressing has a minced shallot but you could swap it out for a clove of garlic.

Leafy Greens: use your favorite spring leafy greens for this salad!

Peas: one of the best springtime vegetables, you can use fresh or frozen peas.

This salad is a feast for your senses; the colour of the ingredients is a pleasure for your eyes and the variety of vegetables give way to a plethora of textures and tastes.

Step by Step Process to make this delicious spring salad recipe

Step 1: Wash and slice all of the fresh salad ingredients.

Step 2: Prepare the asparagus by removing the woody stalks, slicing off about 2 inches. Use a vegetable peeler to shave the asparagus. Hold the head of the asparagus, then use the peeler to shave the asparagus. Be sure to save the heads of the asparagus to add to the salad!

Step 3: Roast the sunflower seeds in a small pan or skillet over medium heat for 4-5 minutes until lightly browned.

Step 4: Whisk the dressing ingredients together in a mason jar or in a bowl.

Step 5: Assemble the salad in a large bowl. Start by adding the lettuce first and then the remaining salad ingredients except for the cheese and sunflower seeds.

Step 6: Drizzle the dressing over the salad and then toss. Top with the roasted sunflower seeds and torn up buffalo mozzarella, finally finish with a sprinkle of salt.

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Market Spring Vegetable Salad

Taste spring in every bite of this Market Spring Vegetable Salad; a perfect lunch or accompaniment to any dinner.

Course Salad

Cuisine American

Keyword salad, spring salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 as a side salad

Author Jess

Ingredients

• 4 cups (packed) leafy greens
• 1/2 cup green peas cook frozen peas if you cannot find fresh
• 2 radishes, sliced thinly
• 1 cup pea shoots
• 8 asparagus stalks, shaved thinly
• 200 g buffalo mozzarella or burrata cheese
• 1/3 cup sunflower seeds, toasted

Salad Dressing:

• 1 tbsp red wine vinegar
• 1/2 tbsp grainy or dijon mustard
• 1 tbsp minced shallot
• 1/2 tbsp liquid honey
• 1 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• pinch of coarse salt and pepper

Instructions

• Prepare the salad ingredients, wash and slice according to the ingredients listing.
• Specifically for the asparagus, first remove the woody ends by slicing off about 2 inches of the stalk. Then use a vegetable peeler to shave the asparagus stalks. Start by holding the head of the asparagus stalk, using a vegetable peeler to ‘peel’ the asparagus into shavings. Then use the heads of the asparagus in the salad as well.
• Dry roast the sunflower seeds in a small pan or skillet on medium heat for about 4-5 minutes, stirring the sunflower seeds until lightly-browned. 
• To make the dressing, add the dressing ingredients into a mason jar and shake OR whisk all of the ingredients in a bowl until combined. 
• Assemble the salad in a large bowl by adding the lettuce first and then the remaining salad ingredients except the cheese and sunflower seeds. 
• Add the dressing to the bowl and toss the salad. Then, top with roasted sunflower seeds, torn-up buffalo mozzarella or burrata and a sprinkle of salt.

FAQ

Can I make this ahead of time?
You can make the dressing a day in advance and store it in the fridge. You can prepare all the vegetables and store them in the fridge too.

What can I serve this salad with?
I love serving it with lemon chicken, a fresh and springy frittata or my mushroom tart.

Expert Tips for making this easy spring salad recipe

• To make this a main meal, serve the spring vegetable salad with a protein like grilled chicken, salmon, crunchy chickpeas or eggs!
• To make this dairy free, omit the cheese and add another handful of greens.
• Keep the dressing in a mason jar until ready to serve, if you toss the greens and vegetables too early they’ll lose some of their crunch!
• If you don’t have buffalo mozzarella or burrata, use about ½ cup of goat cheese or feta instead!

This salad is the perfect way to celebrate the season and gather together for a meal with family and friends. Experience everything Spring has to offer from the colours of the outdoors to the bountiful and delicious produce!

More delicious salad recipes to enjoy from the blog

Blueberry Basil Summer Green Salad

Roasted Tomato, Arugula and Halloumi Salad with Pesto

Quick Summer Green Salad Recipe

Kale & Peach Salad with Feta and Toasted Pepitas

Roasted Summer Vegetable Salad

Until the next cooking adventure,
Jess

The post Market Spring Vegetable Salad appeared first on Cooking in my Genes.