Citric Acid Free Lemon-Zest Herb Vinaigrette
Fresh lemon juice and zest do the heavy lifting here, delivering that bright, tangy punch you want in a vinaigrette without relying on any processed acids or additives. The emulsion comes together quickly — just a steady drizzle of good olive oil and a vigorous whisk — and the result is a glossy, well-balanced dressing that clings beautifully to greens. A touch of raw honey softens the sharpness of the lemon while the garlic adds depth, and the optional thyme or parsley brings a herby freshness that makes the whole thing feel genuinely homemade. Because every ingredient here is whole and unprocessed, you're not navigating labels or worrying about hidden additives the way you might with a bottled dressing. It keeps in the fridge for up to five days, so you can make a batch on Sunday and have something bright and ready to go all week long. Shake it up before you pour, and it's like you just made it fresh.
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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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