Ginger Free Lemon-Zest Herb Vinaigrette
Bright, tangy, and impossibly fresh, this lemon-zest vinaigrette is the kind of dressing that makes you want to put a salad on the table every single night. A double hit of lemon — both juice and zest — gives it a citrusy punch that feels lively without being sharp, while a touch of raw honey rounds out the acidity beautifully. Extra-virgin olive oil whisked in slowly creates a silky, emulsified texture that clings to greens rather than pooling at the bottom of the bowl. For anyone navigating a sensitivity to warming spices, store-bought dressings can be a minefield of hidden ingredients, but this one is made entirely from clean, straightforward pantry staples you can see and trust. Fresh thyme or parsley adds an herby lift if you want it, though the base is genuinely delicious on its own. It comes together in under a minute and keeps in the fridge for up to five days, making it just as practical as it is flavorful. Drizzle it over roasted vegetables, grain bowls, or a simple green salad and watch it disappear.
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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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