Lupin Free Garlic-Herb Lemon Vinaigrette
Bright, herby, and packed with fresh citrus flavor, this garlic-herb lemon vinaigrette is the kind of dressing that makes you want to put it on everything — salads, roasted vegetables, grilled proteins, you name it. Store-bought dressings can be a minefield when you're avoiding lupin, since the flour is sometimes used as a thickener or filler in commercial products without obvious labeling. Making your own from scratch means you know exactly what's going in the bottle. Fresh lemon juice and zest give it a clean, zippy backbone, while parsley, thyme, and oregano layer in that garden-fresh complexity that bottled versions just can't replicate. A touch of ground ginger adds a subtle warmth that ties everything together beautifully. Whisk it up in minutes or just shake it in a jar — either way, you'll have a vibrant, restaurant-quality dressing ready to go. It keeps in the fridge for up to five days, so you can make a batch at the start of the week and drizzle freely 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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