Dairy Free Lemon-Zest Herb Vinaigrette
Bright, tangy, 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 vivid citrus punch that bottled dressings simply can't replicate. Extra-virgin olive oil is the backbone here, whisked in slowly to create a beautifully emulsified pour that clings to every leaf. A touch of raw honey softens the acidity just enough, while fresh thyme or parsley adds a garden-fresh finish that feels genuinely special. Since every ingredient is naturally free of dairy, there's no swapping or substituting required — it just works as written. Whisk it together in minutes, or shake it up in a jar and keep it in the fridge for up to five days of effortless, flavor-packed meals 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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