Eosinophilic Esophagitis Friendly Lemon-Zest Herb Vinaigrette
Bright, tangy, and impossibly fresh, this lemon-zest herb vinaigrette is the kind of dressing that makes even the simplest bowl of greens feel like something special. It comes together in under a minute of active whisking, using just a handful of clean, whole ingredients — no fillers, no mystery additives, and nothing that tends to trigger esophageal flare-ups. For anyone managing eosinophilic esophagitis, store-bought dressings can be a minefield of common trigger ingredients, thickeners, and preservatives, so having a reliable homemade option is genuinely valuable. Here, extra-virgin olive oil and fresh lemon juice do all the heavy lifting, with a touch of raw honey rounding out the acidity into something beautifully balanced. A little fresh thyme or parsley stirred in at the end adds an herby lift without complicating the ingredient list. It keeps in the fridge for up to five days, so you can dress salads, drizzle it over roasted vegetables, or use it as a simple marinade 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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