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Zesty Low-Carb Lemon Herb Vinaigrette

Recipe by Kristina Hanson

This bright and refreshing dressing brings a vibrant pop of citrus to any meal without the excess sugar found in store-bought bottles. By balancing high-quality olive oil with fresh aromatics and a sugar-free sweetener, this vinaigrette offers a clean, wholesome flavor profile perfect for garden salads, roasted vegetables, or as a marinade for grilled chicken. It creates a creamy, stable emulsion that coats greens perfectly.

  • Total Time10 minutes
  • Yield8 servings 1x

Ingredients

Scale

Aromatics & Seasonings

  • 1 tablespoon fresh chives, finely minced (approx. 3g)
  • 1 clove garlic, pressed or grated into a paste (approx. 3g)
  • 1 tablespoon fresh flat-leaf parsley, finely chopped (approx. 4g)
  • ¼ teaspoon cracked black pepper (plus more to taste)
  • ½ teaspoon sea salt (adjustable based on preference)
  • 1 tablespoon shallot, minced very fine (approx. 10g)
  • 1 teaspoon fresh thyme leaves, stripped from stem and minced (approx. 1g)

Liquids & Base

  • 2 teaspoons Dijon mustard (smooth variety) (10g)
  • ½ cup extra virgin olive oil (high quality) (120 ml)
  • 3 tablespoons fresh lemon juice (strained to remove seeds) (45 ml)
  • 1–2 teaspoons sugar-free liquid sweetener (or 3–4 drops monk fruit extract, to taste)
  • 2–3 tablespoons cold water (filtered) (start with less for a thicker consistency)

Instructions

  1. Prepare the Aromatics: Begin by finely mincing the shallot, parsley, chives, and thyme. Use a garlic press or microplane for the garlic to ensure it melts into the dressing rather than leaving large chunks.
  2. Combine Ingredients: In a clean pint-sized mason jar or a glass container with a tight-fitting lid, add the lemon juice, 2 tablespoons of cold water, Dijon mustard, the sweetener, salt, pepper, and the prepared garlic and shallot.
  3. Add Oil and Emulsify: Pour in the extra virgin olive oil last. Tightly screw on the lid and shake the jar vigorously for 30–45 seconds. Doneness Test: The mixture is ready when it becomes fully opaque (cloudy) and thickened slightly. If it appears too thick, add the remaining tablespoon of water and shake again.
  4. Incorporate Herbs: Add the fresh parsley, thyme, and chives to the emulsified mixture. Shake gently again just to combine.
  5. Taste and Adjust: Taste the vinaigrette using a lettuce leaf (to get an accurate sense of flavor). Add a pinch more salt or a squeeze more lemon if you prefer a sharper profile.
  6. Serve or Store: Serve immediately over greens. If not using right away, refrigerate immediately.

Notes

  • Storage & Safety: Because this recipe contains fresh garlic and herbs without strong preservatives, it must be stored in an airtight container in the coldest part of the refrigerator. Use within 3–5 days. Do not leave at room temperature for extended periods.
  • Texture Check: The olive oil will solidify slightly in the fridge. Before serving, let the jar sit on the counter for 5–10 minutes, then shake vigorously until the dressing becomes opaque and creamy again.
  • Dietary Compliance: This recipe is naturally Gluten-Free, Vegan, Keto-Friendly.
  • Allergy Alert: This recipe contains mustard (Dijon). If you have a mustard allergy, omit the Dijon, though the emulsion may separate faster.

Nutritional Information

  • Calories: 125 kcal
  • Total Fat: 14g
    • Saturated Fat: 2g
    • Monounsaturated Fat: 10g
  • Cholesterol: 0mg
  • Sodium: 150mg
  • Total Carbohydrates: 1g
    • Dietary Fiber: 0g
    • Sugars: 0g
  • Net Carbs: <1g
  • Protein: 0g

Disclaimer: These are approximate estimates based on standard nutritional data using sugar-free alternatives. Values may vary based on brands, exact measurements, and specific ingredients. For precise calculations, use a nutrition tracking app like MyFitnessPal or consult a reliable database.

  • Prep Time: 10 minutes
  • Category: Sauces and Seasonings
  • Cuisine: American / Mediterranean Fusion

Find it online: https://dailyzests.com/zesty-low-carb-lemon-herb-vinaigrette/