Breastfeeding Friendly 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 give it a lively acidity, while honey rounds out the sharpness just enough to keep things balanced. Turmeric and ginger bring gentle anti-inflammatory warmth, two ingredients that are particularly welcome when your body is working hard to nourish a little one. Extra-virgin olive oil is whisked in slowly to create a smooth, lightly emulsified dressing that clings beautifully rather than pooling at the bottom of the bowl. A handful of fresh parsley stirred in at the end adds a pop of color and a clean, herby finish. Everything here is whole, recognizable, and free from anything you'd want to avoid while breastfeeding — no preservatives, no mystery additives, just real food. Make a jar on Sunday and you'll have a week's worth of flavor ready to go.
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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)
Can be omittedfresh parsley
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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