Yeast 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. Store-bought dressings are notorious for sneaking in fermented ingredients, added vinegars, and other hidden culprits that don't work for people avoiding yeast, but this one keeps things completely clean. The acidity here comes entirely from fresh lemon juice, which delivers all the zip and brightness you'd ever want without any of the worry. A touch of raw honey rounds out the tartness, while the garlic and optional fresh herbs add real depth and complexity. Whisking the olive oil in slowly creates a beautifully emulsified dressing that clings to every leaf rather than pooling at the bottom of the bowl. It comes together in just a couple of minutes and keeps in the fridge for up to five days, so you can make a batch at the start of the week and have something genuinely delicious ready to go every single day.
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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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