Seed Oil Free Tangy Herb Vinaigrette
Most store-bought dressings rely on refined vegetable or seed oils as their base, which makes finding a clean vinaigrette harder than it should be. This one uses extra-virgin olive oil instead, giving you a rich, fruity foundation that actually tastes like something. Apple cider vinegar and fresh lemon juice bring a bright, layered tang, while honey softens the acidity just enough to keep things balanced. Ground turmeric and ginger add a subtle warmth and a gorgeous golden hue that makes the dressing look as good as it tastes. Whisking the oil in slowly creates a light emulsion that clings to greens rather than pooling at the bottom of the bowl. Fresh parsley stirred in at the end keeps it lively and a little herbaceous. Make a jar on Sunday and you'll have a genuinely wholesome dressing ready to go all week.
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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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