Legume Free Garlic-Herb Lemon Vinaigrette
Bright, herby, and punchy with fresh citrus, this vinaigrette is the kind of dressing that makes you want to pour it on absolutely everything. It comes together in minutes using just a bowl and a whisk — or even simpler, a jar you shake until it emulsifies into something silky and gorgeous. The combination of parsley, thyme, and oregano alongside double-hit lemon (both juice and zest) gives it a layered, garden-fresh flavor that store-bought dressings rarely come close to matching. A touch of ground ginger adds a subtle warmth that ties it all together without announcing itself too loudly. For anyone navigating a legume-free lifestyle, bottled dressings can be a minefield of soybean oil and hidden additives — this one is built entirely from whole, clean ingredients you can actually read. The optional raw honey rounds out the acidity beautifully if you want a hint of sweetness. Make a batch at the start of the week and keep it in the fridge for up to five days, ready to brighten salads, roasted vegetables, grilled proteins, or anything else that needs a little lift.
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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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