Cashew Free Lemon-Zest Herb Vinaigrette
Bright, citrusy, and herbaceous, this vinaigrette is the kind of dressing that makes you want to put it on everything — salads, roasted vegetables, grilled chicken, you name it. The double hit of fresh lemon juice and lemon zest gives it a clean, vibrant punch that bottled dressings simply can't replicate. Extra-virgin olive oil is whisked in slowly to create a beautifully emulsified texture, while a touch of raw honey rounds out the acidity without tipping into sweetness. A small clove of garlic and optional fresh thyme or parsley round out the flavor, keeping things simple but genuinely delicious. Store-bought dressings can be a minefield of hidden ingredients and shared-facility warnings, so making your own from scratch means you know exactly what's in every drop. It comes together in just a couple of minutes, keeps in the fridge for up to five days, and shakes back to life easily whenever you need it.
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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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