Cashew Free Garlic-Herb Lemon Vinaigrette
Bright, herby, and packed with fresh citrus punch, this garlic-herb lemon vinaigrette is the kind of dressing that makes you want to put it on absolutely everything. Two whole lemons bring the zing, while fresh parsley, thyme, and oregano layer in an aromatic depth that bottled dressings simply can't match. A touch of ground ginger adds a subtle warmth that ties it all together in a way that feels both unexpected and completely right. Store-bought dressings can be a minefield when you're avoiding tree nuts, since shared facilities and sneaky add-ins are everywhere — making a homemade version like this one the smartest move. Every ingredient here is straightforward and easy to verify, so you can dress your salads, grain bowls, or roasted vegetables with total confidence. The optional raw honey gives it a gentle sweetness that balances the acidity beautifully without overpowering the herbs. Whisking the olive oil in slowly creates a lightly emulsified dressing, but the shake-it-in-a-jar method works just as well for a quick weeknight pour. It keeps in the fridge for up to five days, so a single batch can carry you through the whole week.
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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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