Seed Oil 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. Most store-bought dressings are loaded with canola, soybean, or sunflower oil, which makes finding a clean option genuinely frustrating. Here, extra-virgin olive oil does all the heavy lifting, giving you a rich, smooth base without any of the industrially processed oils that sneak into nearly every bottle on the shelf. Fresh parsley, thyme, and oregano bring real garden flavor, while lemon juice and zest keep things lively and sharp. A touch of ground ginger adds a subtle warmth that rounds everything out in a way that feels intentional rather than accidental. The whole thing comes together in one bowl or jar in just a few minutes, and it keeps in the fridge for up to five days — so you can make a batch at the start of the week and eat well every single day.
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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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