Macadamia Free Lemon-Zest Herb Vinaigrette
Bright, citrusy, and impossibly fresh, this lemon-zest herb 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 vibrant punch, while raw honey rounds out the acidity just enough to keep things balanced. Extra-virgin olive oil is whisked in slowly until the whole thing emulsifies into a glossy, lightly thickened pour that clings beautifully to greens, roasted vegetables, or grain bowls. Optional fresh thyme or parsley adds an herby lift that takes it from simple to genuinely special. Store-bought dressings can be a minefield of unexpected add-ins, but this one is made entirely from clean, straightforward pantry staples — so you know exactly what's going in the bottle. It comes together in under a minute and keeps in the fridge for up to five days, making it one of the most useful things you can prep ahead all week.
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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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