Seed Oil Free Lemon-Zest Herb Vinaigrette
Bright, tangy, and fragrant with fresh herbs, this vinaigrette is the kind of dressing that makes a simple salad feel genuinely special. Most store-bought dressings are loaded with canola, soybean, or sunflower oil — the exact oils people are trying to avoid — so making your own is really the only reliable way to stay on track. Here, extra-virgin olive oil does all the heavy lifting, giving you a rich, smooth base that actually tastes like something. The double hit of lemon juice and zest keeps things lively, while a touch of raw honey rounds out the acidity without tipping into sweetness. Fresh thyme or parsley adds an herby finish that feels like it came from a restaurant kitchen, not a bottle from the back of your fridge. Whisking the oil in slowly creates a beautifully emulsified dressing that clings to greens instead of pooling at the bottom of the bowl. Make a jar on Sunday and you've got a clean, flavorful dressing ready to go 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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