Low Iodine Lemon-Zest Herb Vinaigrette
Bright, citrusy, and deeply satisfying, this vinaigrette brings together fresh lemon juice, fragrant zest, and good olive oil into something that makes every salad feel intentional. The raw honey adds just enough sweetness to balance the acidity, while the optional thyme or parsley gives it an herby lift that feels genuinely homemade. For anyone navigating iodine restrictions, store-bought dressings are a minefield — they often contain iodized salt, dairy derivatives, or additives that are hard to track down on a label. This recipe sidesteps all of that by using fine sea salt (which is naturally low in iodine) and clean, whole ingredients you can verify yourself. Whisking the oil in slowly creates a beautifully emulsified dressing that clings to greens rather than pooling at the bottom of the bowl. Make a jar at the start of the week and you have a reliable, compliant drizzle ready for salads, roasted vegetables, or grain bowls 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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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