Dairy Free Garlic-Herb Lemon Vinaigrette
Bright, herby, and punchy with fresh citrus, this vinaigrette is the kind of dressing that makes you want to put it on absolutely everything. Fresh lemon juice and zest team up with minced garlic, parsley, thyme, and oregano to create layers of flavor that bottled dressings simply can't compete with. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-squinting required — just real, whole-food components that come together beautifully. A touch of ground ginger adds a subtle warmth that ties the whole thing together, and the optional raw honey gives it a gentle sweetness if you want to balance out the citrus. Whisking the olive oil in slowly creates a lightly emulsified dressing with a silky texture that clings to greens, roasted vegetables, or grain bowls. It keeps in the fridge for up to five days, so you can make a batch on Sunday and have a vibrant, homemade 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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