This easy and classic Honey Balsamic Vinaigrette is the perfect addition to your salad or nourish bowl. If you’re more of a visual person, here’s the video for this recipe!
Let’s get back to basics and make our own salad dressing from scratch. This vinaigrette version is made with lemon juice, balsamic vinegar, olive oil, honey (or maple syrup for a vegan-friendly version) and salt and pepper and I swear it is the perfect everyday dressing. It is easy, delicious, gluten-free, possibly vegan, tangy and sweet.
Other essential recipes you might want to check:
Smoky Roasted Chickpeas
Green Goddess Hummus
Sun-Dried Tomato and Basil Hummus
Red Berries Chia Jam
Honey Balsamic Vinaigrette
Ingredients
- 4 tbsp olive oil
- 1 small lemon juice
- 2 tbsp balsamic vinegar
- 4 tbsp honey or maple syrup for a vegan version
- A pinch of salt and pepper
Instructions
How to make the Honey Balsamic Vinaigrette
- Combine all the ingredients in a jar.
- Shake the jar or mix with a spoon to combine all the ingredients.
- Pour over salads or nourish bowls.
How to store the Honey Balsamic Vinaigrette
- After preparing the dressing, pour it into a jar and secure the lid tightly.
- Store the vinaigrette in the fridge where it will keep for up to a week.
- When using, the olive oil and vinegar might separate, so give it a shake before serving.
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