Why You’ll Love This Lemon Dill Dressing
In this post, I’ll show you how to make the dressing and also how to turn it into a full meal with lentils and grilled vegetables. This dressing has everything I love in a sauce, it’s flavorful but not overpowering, easy to whisk together in minutes, and uses ingredients I almost always have on hand.
The combination of fresh dill, lemon juice, and Dijon mustard gives it a bright, slightly tangy edge that’s softened by good olive oil and optionally, walnut oil for a hint of warmth. I first made this lemon dill vinaigrette to serve over a grilled vegetable and lentil salad (you’ll find the full recipe below), and it’s become a staple ever since.
The leftovers are just as good the next day, and you can adapt it by swapping in yogurt for creaminess or adjusting the herbs depending on the season. If you’re looking for a zesty salad dressing that’s versatile enough to dress up a quick lunch or complement grilled salmon, this is it.
You could also pair this dressing with my Farro with Golden Beets, Cucumber, Feta and Mint Vinaigrette for a refreshing twist.
Ingredients You’ll Need
Here’s what goes into this homemade lemon dill dressing:
- Olive oil: A good-quality extra virgin olive oil forms the base.
- Walnut oil (optional): Adds a rich, nutty undertone. You can use all olive oil if preferred.
- Lemon juice: Freshly squeezed for that bright, citrusy bite.
- Dijon mustard: Acts as an emulsifier and gives the dressing a gentle sharpness.
- Sea salt + black pepper: For seasoning.
- Fresh dill: The star herb here. Fresh is best for a vibrant finish.
You can easily turn this into a creamy lemon dill dressing by whisking in a little Greek yogurt or swapping half the oil for it.
For a dairy-free lemon dill dressing, skip the yogurt and stick with the oil-based version. This lemon dill dressing also complements bold salads like my Solterito Peruvian Chopped Salad.
How to Make Lemon Dill Dressing
Step 1: In a small bowl or jar, whisk together the olive oil, walnut oil (if using), lemon juice, Dijon mustard, salt, and pepper.
Step 2: Stir in the finely chopped fresh dill until well combined.
Step 3: Taste and adjust seasoning as needed. Use immediately or refrigerate in an airtight container for up to 5 days. Shake or whisk before using.
How to Use This Dressing
This lemon dill dressing is incredibly versatile. It’s a go-to summer salad dressing and perfect as a dressing for salmon or chicken, works beautifully over lentil or grain salads, and even functions as a lemon dill marinade for vegetables or proteins.
One of my favorite ways to serve it is with a warm grilled vegetable and lentil salad. Here’s how to make it:
Grilled Veggie Lentil Salad (Serves 4-6)
- 1 sweet bell pepper, quartered and seeded
- 1-2 small zucchini or summer squash, halved lengthwise
- 1 red onion, sliced thickly (secure with toothpicks)
- Olive oil, salt, and pepper (for brushing/seasoning)
- 3 cups cooked brown or green lentils (or 2 boxes Melissa’s cooked lentils)
- 1/2 cup goat or sheep’s milk feta, crumbled
To prepare:
Step 1: Preheat a grill. Brush vegetables with olive oil and season with salt and pepper.
Step 2: Grill until just tender but still firm. Let cool slightly (just enough so you don’t burn your fingers!), then chop into bite-size pieces.
Step 3: Place lentils in a serving bowl. Add chopped vegetables.
Step 4: Drizzle with the lemon dill dressing and toss gently to combine.
Step 5: Sprinkle with crumbled cheese and garnish with extra dill or lemon slices.
This is a meal on its own, but also makes a lovely side dish for salmon, lamb, or roast chicken. Another favorite on my site that this dressing pairs well with? This Roasted Veggie Buddha Bowl with Lemon Tahini Dressing.
FAQs About Lemon Dill Dressing
Yes, but fresh dill has the best flavor. If using dried, reduce the amount to about 1/3 and let the dressing sit for a few minutes to allow the flavors to meld.
Absolutely. Swap half the oil for Greek yogurt to make a Greek yogurt lemon dill dressing that’s thicker and creamier.
Store in a sealed container for up to 5 days. Give it a good shake or stir before using.
Yes! This fresh dill sauce is especially great on salmon, but also works well with chicken or grilled vegetables.
This lemon dill yogurt sauce is one of those tangy dill dressings that makes everything it touches taste fresher and more flavorful. Try it with lentils and grilled veggies, spoon it over salmon, or use it to brighten up your weekly salad rotation.
If you enjoyed this, you might also love my Grilled Cedar Plank Salmon with Lemon Mustard Dressing.
More Delicious Salad Recipes
If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.
For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love! Join me!
Lemon Dill Dressing (Perfect for Salads or Salmon)
Ingredients
Lemon Dill Dressing
- 2 Tbsp Olive oil
- 2 Tbsp Walnut oil, (optional, or use all olive oil)
- 3 Tbsp Fresh Lemon juice
- 2 tsp Dijon mustard
- ¾ tsp Sea salt
- Black pepper, to taste
- ½ cup Fresh dill, finely chopped
Grilled Veggie Salad
- 1 Sweet bell pepper, quartered and seeded
- 1-2 Small zucchini or summer squash, cut in half lengthwise
- 1 Red onion, thick slices (stick a toothpick through to hold layers together)
- Olive oil for brushing on vegetables
- Salt and pepper for seasoning vegetables
- 3 cups Cooked brown or green lentils, or 2 packages Melissa’s cooked lentils
- ½ cup Crumbled goat or feta cheese, preferably goat or sheep
Instructions
- Step 1: In a small bowl or jar, whisk together the olive oil, walnut oil (if using), lemon juice, Dijon mustard, salt, and pepper.
- Step 2: Stir in the finely chopped fresh dill until well combined.
- Step 3: Taste and adjust seasoning as needed. Use immediately or refrigerate in an airtight container for up to 5 days. Shake or whisk before using.
Grilled Veggie Salad
- Step 1: Preheat a grill. Brush vegetables with olive oil and season with salt and pepper.
- Step 2: Grill until just tender but still firm. Let cool slightly (just enough so you don’t burn your fingers!), then chop into bite-size pieces.
- Step 3: Place lentils in a serving bowl. Add chopped vegetables.
- Step 4: Drizzle with the lemon dill dressing and toss gently to combine.
- Step 5: Sprinkle with crumbled cheese and garnish with extra dill or lemon slices.
Notes
- Store in a sealed container for up to 5 days. Give it a good shake or stir before using.