Bright, tangy, and herbaceous, this lemon-zest vinaigrette is the kind of dressing that makes a simple green salad feel like something special. Every ingredient here is straightforward and naturally grain-free — fresh lemon juice, extra-virgin olive oil, garlic, honey, and sea salt — so there's no need to scrutinize labels for hidden grain-based additives that can sneak into store-bought dressings. The double hit of lemon juice and zest gives it a vivid citrus punch, while a touch of raw honey rounds out the acidity without making it sweet. A quick whisk brings everything together into a beautifully emulsified pour that clings to leaves and roasted vegetables alike. Fresh thyme or parsley stirred in at the end adds a fragrant, garden-fresh finish that elevates the whole thing. It keeps in the fridge for up to five days, so you can make a batch on Sunday and have effortless, flavor-packed meals all week long.
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Combine the lemon juice, lemon zest, garlic, honey, and salt in a small bowl or jar and stir until the salt dissolves.
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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