Cinnamon Free Lemon-Zest Herb Vinaigrette
Bright, tangy, and herbaceous, this lemon-zest vinaigrette is the kind of dressing that makes you want to put a salad on the table every single night. It comes together in under a minute with just a bowl, a whisk, and a handful of pantry staples — no blender, no fuss. A touch of raw honey rounds out the acidity from the fresh lemon juice, while good extra-virgin olive oil gives it that silky, restaurant-quality body. Many store-bought dressings sneak in unexpected spices and flavor blends, so making your own is the easiest way to stay in control of exactly what goes into the bottle. Fresh thyme or parsley adds a gentle herbal note without overwhelming the clean citrus flavor, and the whole thing keeps in the fridge for up to five days. Drizzle it over greens, roasted vegetables, grilled chicken, or grain bowls — honestly, it works on almost everything.
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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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