Lemony Leek Salad Dressing Recipe
A flavorful, lemony, leek-infused, vegan salad dressing to drizzle over roasted veggies, artichokes, or toss with grain or green salads.
How to Make the Best Lemony Leek Salad Dressing
This lemony leek salad dressing is a delightfully bright and savory way to elevate your everyday salads. The gentle sautéing of the leeks in olive oil brings out their natural sweetness, while the fresh lemon juice adds a zesty punch that cuts through the richness beautifully.
What makes this dressing truly special is its versatility. Drizzle it over roasted vegetables for an instant flavor upgrade, use it as a vegan sauce for artichokes, or toss it with your favorite grain or green salads. The combination of caramelized leeks and fresh thyme creates layers of flavor that store-bought dressings simply can’t match.
Best of all, this dressing comes together in just 20 minutes with simple pantry ingredients. It’s completely vegan, naturally gluten-free, and packed with the kind of fresh, vibrant flavors that make healthy eating genuinely enjoyable.
Lemony Leek Salad Dressing
A flavorful, lemony, leek-infused, vegan salad dressing to drizzle over roasted veggies, artichokes, or toss with grain or green salads.
Ingredients
Lemony Leek Dressing
Instructions
Lemony Leek Dressing
- Cut leeks into ⅛ inch thick, half moons, white and light green parts only (about ⅓-½ cup).
- Place in a skillet with 3 tablespoons olive oil and sauté over medium heat, stirring occasionally until tender and melting, and edges just start to crisp, about 10 minutes. Be careful not to scorch. Turn heat off, cool 5 minutes.
- Place in a bowl or jar (scraping out as much of the flavorful oil as possible). Add lemon juice, remaining olive oil, salt, pepper and thyme and stir. If you like extra tart, add a bit more lemon to taste.
- Serve over artichokes for a vegan artichoke sauce, or roasted veggies, grain salads, or green salads!
Notes
- Use only the white and light green parts of the leek for the best flavor.
- Be careful not to scorch the leeks—low and slow is the key to caramelizing them perfectly.
- For an extra tart dressing, add more lemon juice to taste.
