Capsaicin Free Garlic-Herb Lemon Vinaigrette
Bright, herby, and deeply aromatic, this lemon vinaigrette is the kind of dressing that makes you want to put it on everything — salads, roasted vegetables, grilled chicken, you name it. For anyone avoiding capsaicin, store-bought dressings can be a minefield of hidden chili extracts, paprika, or "spice blends" that offer zero transparency on the label. This one is completely homemade, so you know exactly what's going in the jar. Fresh parsley, thyme, and oregano do the heavy lifting on flavor, while lemon juice and zest bring a zippy brightness that feels anything but plain. A touch of ground ginger adds just enough warmth without any heat, and a drizzle of raw honey rounds everything out beautifully. The emulsification technique — slow stream of olive oil while whisking — gives it a silky, cohesive texture that clings to greens instead of pooling at the bottom of the bowl. Make a batch on Sunday and you'll have a vibrant, capsaicin-free dressing ready to go all week long.
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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)
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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