Lemon-Basil Vinaigrette

This Lemon-Basil Vinaigrette will be your go-to for salads and marinades. Fresh, herby basil complements the tart lemon juice that is smoothed out by the olive oil. The pungent earthy sweetness of the Dijon mustard brings all the flavors together. Keep reading for expert tips, including why you want to use fresh herbs in this vinaigrette.

Nutrition Notes

• Basil and other herbs not only bring freshness to a recipe, but they add plant-based nutrients to it, too. And while they're typically used in small amounts, which means you'll get a small amount of nutrition from them, regularly using herbs and spices in your recipes will add up over time. As far as basil goes, you'll get some vitamins K and A and antioxidants, per the USDA.
• As a citrus fruit, it may be no surprise that lemons are high in antioxidants and vitamin C, supporting your immune system and helping your body better absorb iron. You might also improve the health of your skin by regularly eating lemons and reduce your risk of kidney stones.
• Heart-healthy extra-virgin olive oil is a staple in many kitchens. Its monounsaturated fats and antioxidants have been linked with reducing inflammation, supporting heart health and reducing cancer risk. There is also evidence that olive oil supports brain health and may improve the symptoms of Alzheimer's disease.
• Dijon mustard is primarily made of water, vinegar, mustard seeds, salt and white wine. It also typically contains fruit pectin to help the mustard gel together, as well as spices and citric and tartaric acids. Both of the acids add some acidity and help preserve the mustard. Dijon adds a small amount of sodium—about 5% of your day's worth in 1 teaspoon, per the USDA. Because mustard seeds come from plants, they offer several vitamins, minerals and antioxidants. But because they're only one ingredient in mustard, the actual amount of nutrition they add is tiny.

Tips from the EatingWell Test Kitchen

• One fresh lemon typically contains at least 2 tablespoons of juice, so get 2 lemons for this recipe, since you'll need 3 tablespoons.
• Avoid dried herbs—fresh herbs will give this dressing much more flavor.
• You can substitute cilantro or parsley if you don't have fresh basil. And you can substitute olive oil with avocado oil, if you wish.
• Store the dressing in a Mason jar or another covered, airtight container in the fridge for up to four days. You'll most likely find the ingredients solidify in the fridge, but once the dressing is at room temperature, it will become liquid again. Just give it a good shake.