Cinnamon Free Garlic-Herb Lemon Vinaigrette
Bright, herby, and punchy with fresh citrus, this garlic-herb lemon vinaigrette is the kind of dressing that makes you want to put it on absolutely everything. It comes together in minutes using real, whole ingredients — fresh lemon juice, lemon zest, minced garlic, parsley, thyme, and oregano — with a touch of ground ginger for subtle warmth that doesn't lean on any spice blends or hidden seasonings. For anyone navigating a cinnamon sensitivity, store-bought dressings can be a minefield, since warming spice blends and "natural flavors" often sneak it in where you'd least expect it. Making your own means you know exactly what's in the bottle. The emulsification technique here is simple — a slow drizzle of olive oil while whisking, or a good hard shake in a jar — and the result is a glossy, cohesive dressing that clings beautifully to greens, roasted vegetables, or grain bowls. A small spoonful of raw honey is optional but rounds out the acidity without tipping into sweetness. It keeps in the fridge for up to five days, so you can make a batch ahead and have a safe, vibrant dressing ready to go all 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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