Mushroom Free Garlic-Herb Lemon Vinaigrette
Bright, herby, and punchy with citrus, this vinaigrette is the kind of dressing that makes you want to pour it on everything — salads, roasted vegetables, grilled chicken, you name it. Fresh lemon juice and zest give it a clean, vibrant backbone, while minced garlic and a trio of herbs bring serious depth without any heaviness. A touch of ground ginger adds a subtle warmth that ties the whole thing together in a way that feels a little unexpected and completely addictive. Store-bought dressings can be a minefield when you're avoiding certain ingredients, but this one is made entirely from scratch with a short, transparent list you can trust. The optional raw honey softens the acidity just enough if you want a slightly rounder finish, but it's equally bold and delicious without it. Whisk it together in a bowl or just shake everything up in a jar — either way, it comes together in minutes and keeps in the fridge for up to five days.
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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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