Carrageenan Free Lemon-Zest Herb Vinaigrette
Bright, tangy, and herbaceous, this lemon-zest vinaigrette is the kind of dressing that makes a simple green salad feel like something special. What you might not realize is that many store-bought dressings sneak in carrageenan as a stabilizer or thickener — which means label-reading becomes a frustrating part of every grocery run. Making your own at home sidesteps that entirely, and the result is genuinely better anyway. Fresh lemon juice and zest bring a double hit of citrus flavor, while raw honey adds just enough sweetness to balance the acidity without tipping into sugary territory. A slow drizzle of extra-virgin olive oil whisked in at the end creates a naturally emulsified dressing — no additives, no gums, just technique. Optional fresh thyme or parsley rounds it out with a garden-fresh note that bottled versions can never quite replicate. Keep a jar in the fridge and you'll find yourself reaching for it on everything from roasted vegetables to grain bowls all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!