Seeds Free Garlic-Herb Lemon Vinaigrette
Bright, herby, and packed with citrus punch, this garlic-herb lemon vinaigrette is the kind of dressing that makes you want to put it on absolutely everything. Fresh lemon juice and zest form the tangy backbone, while minced garlic, parsley, thyme, and oregano layer in a garden-fresh depth that bottled dressings simply can't match. For anyone navigating a seeds-free lifestyle, store-bought vinaigrettes can be a minefield — many contain sesame oil, poppy seeds, or other seed-derived ingredients hiding in plain sight on the label. Every single ingredient here is clean and straightforward, so you can drizzle freely without second-guessing a thing. A touch of raw honey rounds out the acidity beautifully, though it's entirely optional depending on your preference. Whisking the olive oil in slowly creates a lightly emulsified dressing with a silky texture that clings to greens rather than pooling at the bottom of the bowl. Make a jar at the start of the week and you'll have a vibrant, fuss-free dressing ready to go for five days straight.
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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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