Coconut 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. Every ingredient here is clean and straightforward — fresh lemon juice, good olive oil, a touch of raw honey, and a whisper of garlic — so there's no guesswork about what's actually in the bottle. So many store-bought dressings sneak in unexpected oils or additives, but making your own takes less than two minutes and tastes infinitely better. The slow drizzle-and-whisk technique is the real secret, pulling everything into a silky, emulsified dressing that clings beautifully to leaves and roasted vegetables alike. A little fresh thyme or parsley stirred in at the end adds a pop of color and an aromatic lift that feels almost restaurant-worthy. It keeps in the fridge for up to five days, so you can make a batch on Sunday and have effortless, vibrant salads all week long.
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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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