Beef Free Lemon-Zest Herb Vinaigrette
Bright, citrusy, and impossibly fresh, this vinaigrette is the kind of dressing that makes you want to put it on everything — roasted vegetables, grain bowls, simple green salads, you name it. The double hit of lemon juice and lemon zest gives it a vibrant punch that bottled dressings just can't replicate, while a touch of raw honey rounds out the acidity without tipping into sweetness. Extra-virgin olive oil brings richness and body, and a small clove of garlic adds just enough savory depth to keep things interesting. Optional fresh thyme or parsley takes it from weeknight staple to something that genuinely feels a little special. The whole thing comes together in under a minute of whisking, and it keeps in the fridge for up to five days — so you can make a batch on Sunday and have great dressing all week long. Because every ingredient here is straightforwardly plant-based and pantry-friendly, there's zero guesswork about what's in it, which is exactly the kind of confidence a homemade dressing should give you.
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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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