AIP Friendly Garlic-Herb Lemon Vinaigrette
Bright, herby, and packed with citrus punch, this vinaigrette comes together in minutes and makes everything it touches taste more alive. Fresh lemon juice and zest do the heavy lifting, while parsley, thyme, and oregano layer in that garden-fresh complexity you just can't get from a bottle. Extra-virgin olive oil whisked in slowly gives it a beautifully emulsified body that clings to greens, roasted vegetables, or whatever you're drizzling it over. Store-bought dressings are one of the trickiest landmines to navigate on the autoimmune protocol — they're loaded with seed oils, additives, and spice blends that quietly break the rules — so having a reliable homemade go-to like this is genuinely freeing. Every single ingredient here is clean and protocol-friendly, including the optional raw honey if you choose to add just a touch of sweetness to balance the acidity. Ground ginger rounds out the flavor with a subtle warmth that makes this feel more complex than a three-minute recipe has any right to. Make a batch on Sunday and you'll have a week's worth of dressing ready to pull from the fridge — just give it a good shake before serving.
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Learn more →Ingredients
6 servings
- ¼ cup fresh lemon juice (from about 2 lemons)
- 1 tsp lemon zest
- ½ cup extra-virgin olive oil
- 2 cloves garlic, finely minced or grated
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh oregano, finely chopped
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- 1 tsp raw honey (optional)
Can be omittedraw honey
Instructions
- 1
Combine the lemon juice, lemon zest, garlic, parsley, thyme, oregano, salt, ground ginger, and honey (if using) in a small bowl or jar. Stir briefly to combine.
- 2
Add the olive oil in a slow, steady stream while whisking constantly, until the dressing is emulsified and slightly thickened. Alternatively, add all ingredients to a jar with a tight-fitting lid and shake vigorously for 20–30 seconds until combined.
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