Eosinophilic Esophagitis Friendly Garlic-Herb Lemon Vinaigrette
Bright, herby, and packed with fresh citrus flavor, this vinaigrette is the kind of dressing that makes you want to pour it on everything. It comes together in minutes with just a bowl and a whisk — or even simpler, a jar you can shake and store right in the fridge. Managing eosinophilic esophagitis often means scrutinizing every label on store-bought condiments for hidden trigger ingredients, and most commercial dressings are a minefield of additives, preservatives, and common allergens. This one keeps things clean and straightforward: fresh lemon juice, olive oil, garden herbs, garlic, and a touch of ginger are all you need. The optional raw honey adds a gentle sweetness that rounds out the acidity without overpowering the bright, savory notes. It holds well for up to five days in the refrigerator, so you can make a batch ahead and have a safe, flavorful 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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