Paleo Tangy Herb Vinaigrette
Store-bought dressings are one of the sneakiest sources of refined oils, added sugars, and mystery stabilizers — exactly the kind of thing you're trying to avoid. This vinaigrette sidesteps all of that with a short, clean ingredient list built around apple cider vinegar, fresh lemon juice, and extra-virgin olive oil. A touch of honey brings just enough sweetness to balance the acidity, while ground turmeric and ginger add a warm, earthy depth that makes this taste far more interesting than a basic oil-and-vinegar situation. Grated garlic ties everything together with a little sharpness, and the optional fresh parsley brightens the whole thing up at the end. The slow-pour whisking method creates a beautifully emulsified dressing that clings to greens instead of pooling at the bottom of the bowl. Make a jar of it and you'll find yourself reaching for it on salads, roasted vegetables, and pretty much anything else that needs a lift.
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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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