Citric Acid Free Garlic-Herb Lemon Vinaigrette
Bright, herby, and deeply garlicky, this homemade vinaigrette is the kind of dressing that makes you want to eat salad every single day. Fresh lemon juice and zest do the heavy lifting here, delivering that sharp citrus punch without relying on any processed or additive-laden acids — which is exactly what makes this recipe work so well for anyone navigating sensitivities to manufactured citric acid. Store-bought dressings are notorious for hiding citric acid as a preservative, so whipping this up at home puts you fully in control of every drop. The combination of parsley, thyme, and oregano gives it a garden-fresh complexity, while the minced garlic adds a little heat and depth that rounds everything out beautifully. A touch of raw honey is optional but adds a gentle sweetness that balances the lemon without tipping into sugary territory. It comes together in minutes — just whisk or shake — and keeps in the fridge for up to five days, making it an easy staple to have on hand 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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