Fructose Free Garlic-Herb Lemon Vinaigrette
Bright, herby, and deeply savory, this lemon vinaigrette is the kind of dressing that makes a simple salad feel like something special. Fresh lemon juice and zest carry the acidity, while parsley, thyme, and oregano layer in that garden-fresh complexity you just can't get from a bottle. For anyone navigating fructose sensitivity, store-bought dressings are a minefield — hidden sweeteners, fruit-derived ingredients, and ambiguous "natural flavors" make label-reading exhausting. Here, every ingredient is straightforward and easy to verify, with the only optional sweetener being a small amount of raw honey that you can simply leave out. The garlic and ground ginger add warmth and depth without relying on any high-fructose additions, so the flavor stays bold and satisfying on its own terms. Whisking the olive oil in slowly gives you a beautifully emulsified dressing, but the shake-it-in-a-jar method works just as well on a busy weeknight. It keeps in the fridge for up to five days, so you can make a batch ahead and drizzle it over greens, roasted vegetables, or grilled proteins 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)
Can be omittedraw honey
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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