Yeast 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 absolutely everything. Store-bought dressings are notorious for sneaking in fermented ingredients, added sugars, and preservatives that can be a real problem when you're avoiding yeast — but this one is built entirely from scratch with clean, whole ingredients you can trust. Fresh lemon juice and zest do all the heavy lifting in place of vinegar, giving you that sharp, tangy backbone without any fermentation involved. Garlic, parsley, thyme, and oregano layer in serious depth of flavor, while a pinch of ground ginger adds a subtle warmth that ties everything together. A slow drizzle of olive oil whisked in at the end creates a beautifully emulsified dressing that clings to greens rather than pooling at the bottom of the bowl. A touch of raw honey is optional but rounds out the acidity beautifully if you want a hint of sweetness. It comes together in minutes and keeps in the fridge for up to five days, so you can meal-prep your way through the week without ever reaching for a label-heavy bottle.
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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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