Lactose Free 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 everything — salads, roasted vegetables, grilled chicken, you name it. Every ingredient here is naturally free of dairy, so there's no swapping or substituting required; it just works as written. The double hit of lemon juice and zest gives it a vibrant citrus backbone, while a touch of raw honey rounds out the acidity without tipping into sweetness. Garlic and fresh thyme or parsley add an herby depth that makes this feel far more special than anything you'd grab off a store shelf. Whisking the olive oil in slowly is the small step that brings it all together into a silky, emulsified dressing that clings beautifully to whatever you're dressing. It keeps in the fridge for up to five days, so you can make a batch on Sunday and have a bright, homemade finishing touch 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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