Hazelnut Free Garlic-Herb Lemon Vinaigrette
Bright, herby, and punchy with citrus, this garlic-herb lemon vinaigrette is the kind of dressing that makes you want to put it on absolutely everything. Fresh lemon juice and zest give it a clean, vibrant backbone, while minced garlic, parsley, thyme, and oregano layer in serious depth of flavor. A pinch of ground ginger adds just enough warmth to keep things interesting without stealing the show. Store-bought dressings can be a minefield when you're avoiding tree nuts, since shared production lines and vague labeling make even simple vinaigrettes feel risky. Making it yourself with these straightforward pantry and garden ingredients means you know exactly what's going in the bottle. The whole thing comes together in one bowl or a jar — whisk, shake, done. It keeps in the fridge for up to five days, so you can drizzle it over salads, roasted vegetables, or grilled proteins all week long without any second-guessing.
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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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