Brazil Nut Free Tangy Herb Vinaigrette
Bright, tangy, and layered with warm spice, this vinaigrette is the kind of dressing that makes you want to put it on everything — salads, roasted vegetables, grain bowls, you name it. Apple cider vinegar and fresh lemon juice team up for a punchy acidity, while turmeric and ginger add a subtle earthiness that feels a little unexpected in the best way. A touch of honey rounds out the sharpness without tipping it into sweet territory, and the slow drizzle of extra-virgin olive oil brings it all together into a beautifully emulsified pour. Store-bought dressings can be a minefield of mystery ingredients and shared production lines, so making your own at home means you know exactly what's going in the jar. Every single ingredient here is straightforward and naturally free from tree nut concerns, so you can dress your plate with total confidence. Fresh parsley stirred in at the end adds a pop of color and a clean, herby finish if you have it on hand. Shake the jar before each use and keep it in the fridge — it comes together in minutes and makes weeknight meals feel genuinely put-together.
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Learn more →Ingredients
8 servings
- ¼ cup apple cider vinegar
- 2 tbsp fresh lemon juice
- 1 small garlic clove, finely grated
- 1 tsp honey
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
- ½ cup extra-virgin olive oil
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
In a small bowl, combine the apple cider vinegar, lemon juice, grated garlic, honey, turmeric, ginger, and sea salt. Whisk together until the honey is fully dissolved and the mixture looks uniform.
- 2
While whisking constantly, pour in the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened — it should coat the back of a spoon lightly and not separate immediately when you stop whisking.
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