Eggless Lemon-Zest Herb Vinaigrette
Bright, tangy, and impossibly fresh, this lemon-zest herb vinaigrette is the kind of dressing that makes you want to put it on absolutely everything. A double hit of lemon — both juice and zest — gives it a citrusy punch that bottled dressings simply can't replicate, while a touch of raw honey rounds out the acidity without tipping into sweetness. Extra-virgin olive oil whisked in slowly creates a beautifully emulsified pour that clings to greens, roasted vegetables, or grain bowls rather than pooling at the bottom of the bowl. Store-bought dressings are notorious for sneaking in unexpected additives, but every single ingredient here is clean, simple, and easy to verify. Optional fresh thyme or parsley adds a herby lift that makes the whole thing feel a little more special with almost zero extra effort. It comes together in under a minute and keeps in the fridge for up to five days, so you can make a batch on Sunday and have a vibrant, homemade dressing ready 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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