Anti Inflammatory Garlic-Herb Lemon Vinaigrette
Bright, herby, and built around some of the most celebrated ingredients in functional eating, this vinaigrette is the kind of dressing that makes you actually look forward to a salad. Extra-virgin olive oil forms the backbone here — a fat well-regarded for its role in supporting a low-inflammation lifestyle — while fresh lemon juice and zest bring a sharp, sunny acidity that wakes everything up. Garlic, parsley, thyme, and oregano aren't just flavor builders; they're the kind of fresh aromatics that make a homemade dressing feel genuinely nourishing rather than an afterthought. A pinch of ground ginger adds a subtle warmth that ties the whole thing together in a way most store-bought bottles never manage. A touch of raw honey is optional, but it softens the tartness beautifully if you want a slightly rounder finish. The whole thing comes together in one bowl or a jar — just whisk or shake until emulsified, and you're done. It keeps in the fridge for up to five days, so you can drizzle it over greens, roasted vegetables, or grain bowls all week long without any extra effort.
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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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