Lactose 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 everything — salads, roasted vegetables, grilled chicken, you name it. The base is extra-virgin olive oil and real lemon juice, so it's naturally free of any dairy without requiring substitutions or workarounds. Fresh parsley, thyme, and oregano bring a garden-forward depth, while grated garlic and a hint of ground ginger give it a little unexpected warmth that keeps things interesting. A touch of raw honey is optional but rounds out the acidity beautifully if you like a slightly softer edge. The whole thing comes together in minutes — just whisk or shake in a jar — and it keeps in the fridge for up to five days, making it a brilliant meal-prep staple. Store-bought dressings are notorious for sneaking in hidden dairy derivatives like whey or casein, so having a homemade go-to this easy is genuinely worth it.
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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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