Almond Free Lemon-Zest Herb Vinaigrette
Bright, tangy, and impossibly fresh, this lemon-zest herb vinaigrette is the kind of dressing that makes you want to put a salad on the table every single night. A double hit of lemon — both juice and zest — gives it a citrusy punch that bottled dressings simply can't match, while a touch of raw honey rounds out the acidity without tipping into sweetness. Extra-virgin olive oil brings richness, and optional fresh thyme or parsley adds a herby lift that feels genuinely restaurant-worthy. Store-bought vinaigrettes are notorious for sneaking in unexpected ingredients, so making your own from scratch means you know exactly what's in every drop. The emulsification technique here — drizzling the oil in slowly while whisking — takes barely half a minute but gives you a dressing with real body and cling. It keeps in the fridge for up to five days, so you can whisk it together once and enjoy it all week long over greens, roasted vegetables, or grain bowls.
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Learn more →Ingredients
6 servings
- ¼ cup fresh lemon juice (from about 2 lemons)
- ½ cup extra-virgin olive oil
- 1 small clove garlic, finely grated or minced
- 1 tsp raw honey
- ½ tsp fine sea salt
- 1 tsp lemon zest
- 1 tbsp fresh thyme leaves or fresh parsley, finely chopped (optional)
Instructions
- 1
Combine the lemon juice, lemon zest, garlic, honey, and salt in a small bowl or jar and stir until the salt dissolves.
- 2
Slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified and slightly thickened, about 30 seconds. Stir in the fresh thyme or parsley, if using.
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