Shellfish 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. Fresh lemon juice and zest team up with minced garlic, parsley, thyme, and oregano to create layers of flavor that bottled dressings simply can't touch. A pinch of ground ginger adds a subtle warmth that ties it all together, while a drizzle of raw honey softens the acidity just enough if you want a slightly rounded finish. The technique is as simple as it gets — whisk everything together or just shake it up in a jar — and the result is a beautifully emulsified dressing in under five minutes. Store-bought vinaigrettes can be a minefield of hidden additives and shared production lines, so making your own from scratch means you know exactly what's going in the bottle. It keeps in the fridge for up to five days, so you can drizzle it over salads, roasted vegetables, grilled chicken, or grain bowls all week long without any fuss.
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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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