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Lemony Leek Dressing – a simple full-flavored dressing perfect for roasted veggies and salads. Healthy, vegan & delicious!
The practice of forgiveness is our most important contribution to the healing of the world. ~Marianne Williamson~
Hi friends, I didn’t want this Lemony Leek Dressing to slip by you unnoticed, because it is really that good! You may have first seen it in this Fennel Asparagus Salad, (which if you haven’t made yet, trust me you need to!) and since then we’ve been using it on sooooooo many things. My friend Tonia created it and it’s absolutely delicious on artichokes (especially if wanting to keep them vegan) and roasted or grilled veggies. Toss with grain salads or leafy green salads… so flavorful and totally vegan! You’ll absolutely love it, I promise!!!
Leeks are sliced thinly then sautéed in olive oil until melting and tender. The olive oil gets infused with such depth and flavor from the leeks, it is the secret to this dressing!
Once the leeks just begin to get crisp around the edges, turn the heat off, and let cool.
Then simple pour into a bowl or jar, add lemon juice, lemon thyme, salt and pepper.
It really is that simple!
Trust me when I tell you how you will want to put this on everything!
Let us know what you think in the comments below!
Lemony Leek Salad Dressing
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: ½ cup 1x
- Category: dressing, condiment
- Method: sauteed
- Cuisine: pacific northwest, mediteranean
A flavorful, lemony, leek-infused, vegan salad dressing to drizzle over roasted veggies, artichokes, or toss with grain or green salads.
- 1 leek
- 5 tablespoons olive oil, divided
- 2 tablespoons lemon juice
- 1 tablespoon fresh lemon thyme leaves ( or regular thyme)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
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!
This will keep 5 days in the fridge.
- Serving Size:
- Calories: 122
- Sugar: 0.2 g
- Sodium: 97 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 0.6 g
- Fiber: 0.1 g
- Protein: 0 g
- Cholesterol: 0 mg
Keywords: leek vinaigrette, leek salad dressing, leek dressings, lemony salad dressing, lemon dressing, artichoke sauce, vegan artichoke sauce,
Your recipes are the best! Thank you so much.
Thanks so much Vickie, we are thrilled you are enjoying!
This is a LOVELY dressing. Thank you so much. We paired this on an arugula salad (with seared cherry tomatoes and toasted pumpkin seeds) with your black cod and lemon risotto. Amazing. Thanks – again.
We LOVE this dressing – with a little extra oil and/or lemon juice. It was a little thick but SO tasty. Thank you!!!
So happy you like it- I like this one too!
Your recipes are wonderful. And the way yo arrange food in a bowl is an inspiration to us cooks to make our food taste good and look beautiful.
In your last post there was excellent information about celery juice. Now it’s gone. Any way to get this again?? Thank you so much. I look forward to your posts and really enjoy them.
Super simple and oh, so tasty. Thank you.
Im so glad you tried this…. and liked it! Perfect over roasted veggies!